These are the best Alfajores recipe you will ever make! True story.
Filled with dulce de leche, these are the most traditional and perfect of them all. A recipe to treasure forever.
- 150g (scant ¾ cup or 10 tablespoons) unsalted butter, at room tº
- 200g (1 cup) sugar
- 2 egg yolks, at room t°
- 1 egg, at room t°
- 1 tablespoon cognac (or brandy or whisky)
- 140g (1 cup) all-purpose flour
- 250g (2 cups) cornstarch
- ½ teaspoon baking powder
- A few drops vanilla extract
- Zest of 1/3 lemon
- Dulce de leche
- Unsweetened shredded coconut, for garnish
- In a large bowl, using a spatula or handheld mixer or a wooden spoon, mix butter and sugar until very creamy.
- Add egg yolks and whole egg and mix well to incorporate.
- Add cognac, vanilla and lemon zest. Mix well.
- Then add the sifted flour and cornstarch gradually, mixing very well until no streaks of dry remain.
- The final dough will be very soft and silky but not sticky.
- Let rest for 10 minutes. If I’m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.
- Preheat oven to 170ºC / 325ºF.
- On a floured suface, roll dough to ½ cm thick (about ¼ inch).
- Using a round cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.
- Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.
- Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.
- With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. This will leave a path for the coconut to stick.
- Put unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. Or leave it plain.
Tips for making this recipe:
- Make-ahead: as with most cookie doughs, it can be made ahead and kept for 4-5 days in the refrigerator or up to a month in the freezer. Always make sure you wrap it well in clingy plastic. Otherwise, the top layer will dry out.
- Size and thickness: they can be made as small (2-inch) rounds or up to 4-inch. Play around with size and thickness until you find your favorite.
- Keeping: the cookies can be kept in airtight containers for about a week. Fill them several hours ahead of the time you’re planning to eat them. Take into account that the dulce de leche transfers moisture to the cornstarch cookies and they will soften after a while. That, in my opinion, is not a bad thing at all!
- Fillings: you can use jams or ganache or cookie butter spreads or nut butters. But dulce de leche will turn them into the most amazing alfajores ever.
- Eat them and be extremely happy.
Keywords: alfajores, cornstarch alfajores, traditional alfajores