Alfajores are shortbread cookie sandwiches filled with Dulce de Leche. Originally from Argentina, they are very popular all over South America and now in the U.S.
What makes this cookie so special is the use of corn starch in the dough. This ingredients allows the dough to be extra tender and makes the cookies very delicate and crumbly.
Alfajores are typically filled with Dulce de Leche, which is one of my favorite desserts. You can find my easy recipe for Dulce de Leche here.
Some times Alfajores are dusted with powdered sugar, coated in chocolate (white or dark) or rolled in coconut flakes.
Alfajores are similar to shortbread cookies and linzer cookies, but the mouthfeel is very unique and makes these cookie sandwiches so delightful.
One particular characteristic about this recipe is that these cookies do not use eggs. They just basically use flour, cornstarch, sugar and butter.
How to fill Alfajores without breaking them
Alfajores are very delicate and I like to fill them with a pastry bag in order to avoid breaking them.
If you use a spatula or knife to spread the dulce de leche, you can easily break the cookie, so I highly recommend using a pastry bag with your dulce de leche filling.
How to Store Alfajores
These cookies can be stored in the fridge, you can fill them up with the dulce de leche and save them in an airtight container.
They hold pretty well in the fridge for about a week.
Argentinian Alfajores with Homemade Dulce de Leche
- 250 grams all purpose flour
- 120 grams corn starch
- 30 grams confectioner's sugar
- 250 grams cold butter (cut into cubs)
- Pre heat oven to 350 Fahrenheit
- Mix the flour, corn starch and sugar
- add the diced butter and mix well until you form the dough
- At first the mix will be dry and crumbly but keep working the dough until it's soft and uniform
- Roll the dough about 1 inch thick
- cut the cookies with a biscuit cutter
- bake at 350 for 10 minutes
- remove cookies from the oven and let them cool down completely before adding the dulce de leche
- Once cooled down, add a layer of dulce de leche. I like to use a pipping bag for this to avoid pressing too hard on the cookie.
- add the other cookie to form the sandwich and sprinkle with confectioner's sugar