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Loading...Alfajores are Argentina's most beloved cookie sandwich: two tender, cornstarch-soft shortbread rounds hugging a generous layer of creamy dulce de leche, often rolled in toasted coconut. The cookies melt in your mouth with a delicate crumb, making them perfect for afternoon tea alongside a strong coffee.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings12
Yield12 cookie sandwiches
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 16 gFat
- 10 gSaturated Fat
- 34 gCarbs
- 1 gFiber
- 18 gSugar
- 3 gProtein
- 75 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 0.8 mgIron
- 0 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the cornstarch shortbread cookies
- 1 cup unsalted butter, softened to room temperature (226 g)
- 2/3 cup powdered sugar (80 g)
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups cornstarch (180 g)
- 1 cup all-purpose flour (125 g)
- 1/2 teaspoon fine salt
For the filling and coating
- 1 1/2 cups good-quality dulce de leche (450 g)
- 1 cup sweetened shredded coconut, lightly toasted (80 g)
- 2 tablespoons powdered sugar, for dusting
Directions
- In a large bowl, beat the softened butter with the powdered sugar until pale, light, and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Beat in the egg yolks one at a time, then mix in the vanilla extract and lemon zest until fully incorporated.
- Sift together the cornstarch, flour, and salt. Add the dry mixture to the butter mixture in two additions, mixing on low just until a soft dough forms. Do not overwork.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour until firm enough to roll.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough out on a lightly floured surface to about 1/4-inch thickness and cut into 2 1/2-inch rounds.
- Place the rounds about 1 inch apart on the prepared sheets and bake for 12 to 14 minutes, just until the bottoms are lightly golden and the tops look dry. Do not let them brown.
- Cool the cookies completely on the baking sheets, then spread about 1 tablespoon of dulce de leche on the flat side of one cookie and sandwich with another, pressing gently so the filling reaches the edges.
- Roll the exposed filling edges in the toasted shredded coconut and dust the tops lightly with powdered sugar. Serve at room temperature.
- Store in an airtight container at room temperature for up to 3 days.
Cook’s Notes
- Use true cornstarch-based dough, the high cornstarch ratio is what gives alfajores their signature melt-in-your-mouth tenderness.
- If dulce de leche is too thick to spread, warm it gently over a double boiler or in short microwave bursts until it reaches a soft, spreadable consistency.
- For a chocolate-coated version, dip the assembled sandwich halfway into melted dark chocolate and let set on parchment before serving.
- Make sure the cookies are completely cool before filling, or the dulce de leche will melt and slide out the sides.
