Alfajores an Argentinean Dulce De Leche Sandwich Cookie
Indulge in the irresistible sweetness of alfajores, an iconic Argentinean delicacy featuring tender, melt-in-your-mouth cookies filled with luscious dulce de leche. This traditional sandwich cookie combines the buttery richness of a cornstarch-infused dough with subtle hints of vanilla and lemon zest, creating a delicate texture and flavor. Perfectly golden and slightly crumbly, the cookies are generously filled with creamy dulce de leche, then optionally rolled in shredded coconut or dusted with powdered sugar for an authentic finish. With a short preparation time and an impressively elegant result, these alfajores are ideal for special occasions or as an everyday treat that celebrates the vibrant flavors of South America. Make a batch of these classic Argentinean dulce de leche sandwich cookies and experience a taste of tradition in every bite!
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Ingredients
- 250 grams all-purpose flour
- 200 grams cornstarch
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 200 grams unsalted butter (softened)
- 100 grams granulated sugar
- 3 large egg yolks
- 1 teaspoons vanilla extract
- 1 teaspoons lemon zest
- 400 grams dulce de leche
- 50 grams shredded coconut (optional)
- 50 grams powdered sugar (optional for dusting)
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Step 2
In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the egg yolks to the butter mixture one at a time, beating well after each addition.
Step 4
Mix in the vanilla extract and lemon zest until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, smooth dough forms.
Step 6
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or until firm.
Step 7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8
On a lightly floured surface, roll out one portion of dough to about 1/4-inch (6mm) thickness.
Step 9
Using a round cookie cutter (about 2 inches or 5 cm in diameter), cut out circles of dough and place them on the prepared baking sheets, spacing them slightly apart.
Step 10
Repeat with the second portion of dough, re-rolling scraps as needed.
Step 11
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just barely golden. Do not overbake, as alfajores should remain soft.
Step 12
Allow the cookies to cool completely on wire racks before assembling.
Step 13
To assemble, spread about 1-2 teaspoons of dulce de leche onto the flat side of one cookie, then top with another cookie to create a sandwich.
Step 14
Optional: Roll the edges of the sandwich cookies in shredded coconut or dust the tops with powdered sugar for a traditional finish.
Step 15
Store the alfajores in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
| Serving size | 913.7 grams (913.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4191 |
| Total Fat 210.80g | 270% |
| Saturated Fat 136.40g | 682% |
| Cholesterol 990mg | 330% |
| Sodium 1581mg | 69% |
| Total Carbohydrate 542.20g | 197% |
| Dietary Fiber 17.00g | 61% |
| Total Sugars 154.50g | |
| Protein 39.70g | 79% |
| Vitamin D 154IU | 768% |
| Calcium 161mg | 12% |
| Iron 16mg | 87% |
| Potassium 650mg | 14% |
Source of Calories