Classic Alfajores
These delicate Argentinian cookies feature a tender, crumbly shortbread-like texture, sandwiching a rich dulce de leche filling. They are traditionally dusted with a generous coating of shredded coconut.
An original recipe by Forkin
- Total time
- 1 hr 57 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 381 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cookies
- 160 gall-purpose flour
- 200 gcornstarch
- 1 tspbaking powder
- 0.5 tspbaking soda
- 0.25 tspsalt
- 150 gunsalted butter, softened
- 100 ggranulated sugar
- 3 pcsegg yolk
- 1 tspvanilla extract
- 0.5 tsplemon zest
filling
- 350 gdulce de leche
coating
- 1 cupshredded coconut
Equipment
rolling pin · plastic wrap · wire rack · parchment paper · electric mixer · mixing bowls · cookie cutter · baking sheets
The method
Step by step
- 1
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
About 2 min
Cook’s note: Sifting the dry ingredients can help prevent lumps and ensure a lighter texture.
- 2
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
About 4 min
Cook’s note: Ensure the butter is truly softened to room temperature for best creaming results.
- 3
Beat in the egg yolks one at a time, mixing well after each addition.
About 2 min
- 4
Stir in the vanilla extract and lemon zest.
About 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
About 3 min
Cook’s note: Do not overmix the dough, as this can lead to tough cookies.
- 6
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
About 1 hr
Cook’s note: Chilling the dough makes it easier to roll and prevents the cookies from spreading too much.
- 7
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 10 min
- 8
On a lightly floured surface, roll out one disk of chilled dough to about 1/8 inch (3mm) thickness.
About 5 min
Cook’s note: Work with one disk at a time, keeping the other refrigerated.
- 9
Cut out circles using a 1.5-inch (4cm) round cookie cutter and place them on the prepared baking sheets, leaving a little space between each.
About 5 min
Cook’s note: You can re-roll dough scraps once or twice, but avoid overworking them.
- 10
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still pale.
About 12 min
Cook’s note: The cookies should be firm to the touch but still soft; they will crisp up as they cool.
- 11
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 10 min
- 12
Once completely cool, spread a generous amount of dulce de leche on the flat side of one cookie.
About 10 min
Cook’s note: Ensure the cookies are fully cooled to prevent the dulce de leche from melting and sliding off.
- 13
Top with another cookie to form a sandwich.
- 14
Roll the edges of the assembled alfajores in the shredded coconut to coat.
About 5 min
Cook’s note: Gently press the coconut onto the sides for better adhesion.
- 15
Repeat with the remaining cookies and dulce de leche.
Per serving
Nutrition
- Calories
- 380.5kcal
- Protein
- 3.8g
- Carbs
- 54.4g
- Fat
- 16.7g
- Fibre
- 1.6g
- Sugar
- 26.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store alfajores in an airtight container at room temperature.
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