Alfajores Recipe (with cornstarch cookies)
Alfajores are classic dulce de leche sandwich cookies from South America. Two soft, cornstarch rounds are filled with this gooey caramel-like spread and rolled in coconut. They're sweet with a melt-in-your-mouth quality. This is the best alfajores recipe from Argentina, an easy and authentic family recipe we've been making for decades. Also, check out our shortbread-style alfajores.
Servings 25 small alfjores
Ingredients
- 11 tablespoons unsalted butter ½ cup + 3 tablepsoons, at room temperature
- 1 cup sugar
- 2 egg yolks at room temperature
- 1 egg at room temperature
- 1 tablespoon cognac or brandy or whiskey
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- 1 cup all-purpose flour
- 2 cups cornstarch
- ½ teaspoon baking powder
- pinch salt
- 1 cup pastry dulce de leche the thick type labeled 'repostero', I use and recommend Vacalin dulce de leche repostero.
- ½ cup unsweetened shredded coconut for rolling (optional)
Instructions
- Mix 11 tablespoons unsalted butter and 1 cup sugar in a large bowl, until very creamy, using a spatula, handheld mixer, or a wooden spoon.
- Add 2 egg yolks and 1 egg and mix well to incorporate.
- Add 1 tablespoon cognac, ½ teaspoon vanilla extract, and ¼ teaspoon lemon zest. Mix well.
- Add the sifted 1 cup all-purpose flour, ½ teaspoon baking powder, pinch salt and 2 cups cornstarch gradually, mixing very well until no streaks of dry ingredients remain. The final dough will be very soft and silky but not sticky.
- Pat it into a disc, wrap the dough in plastic wrap or freezer sheets, and let it rest in the refrigerator for 30 minutes, like any sweet dough. At this point, it can be refrigerated for 3 days or frozen for a month, always well wrapped to prevent dryness.
- Preheat oven to 325°F (170°).
- On a floured surface, roll dough to ½ cm thick (about ¼ inch).
- Using a round cookie 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 are totally up to you; I suggest you try different combinations and see which one works best for your taste.
- Gather the scraps, roll them again and cut more alfajores cookies until you use up all the dough.
- Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.
- Put about 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 the alfajores.
- With the back of a small spoon, wipe any dulce de leche that has overflowed. This will leave a path for the coconut to stick.
- Put ½ cup unsweetened shredded coconut on a small plate or bowl and roll the sides of the alfajores until coated. Or leave the sides plain.
- Eat them and be happy.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
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.
Storing: the cookies keep well in an airtight container for about a week. Fill them several hours ahead of time so they have time to soften a little. Take into account that the dulce de leche transfers moisture to the cornstarch cookies, softening them a little. And it's a good thing.
Size and thickness: they can be made as small 2-inch rounds or up to 4 inches. Play around with size and thickness until you find your favorite.
Here's a great recipe for gluten-free alfajores in case you need it.
