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.
Alfajores are simple to make and their texture is incredible!
Ingredients
These cookies are perfect to make during the holiday season. They only require 4 ingredients plus some dulce de leche filling.
- Cold butter: I suggest using salted cold butter to give the alfajores a little flavor boost from the salt.
- All-purpose flour.
- Cornstarch.
- Confectioners' sugar.
- Dulce de leche filling.
Argentinian Alfajores
What makes this cookie so special is the use of corn starch in the dough. This ingredient allows the dough to be extra tender and makes the cookies very delicate and crumbly.
These are the Argentinian version that features Dulce de Leche, a jammy caramel-like spread made with sugar and milk.
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.
Typically 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.
Storage
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
Ingredients
- 2 cups All-purpose flour 250 grams
- 1 cup Cornstarch 120 grams
- ⅓ Cup Confectioners' sugar 30 grams
- 1 cup + 2 TBSP Cold butter Diced. 2 sticks plus 2 tablespoons (250 grams)
Instructions
- Preheat oven to 350°F.
- In a medium bowl mix the flour, corn starch and confectioners' sugar.
- Add the diced butter and mix well until with your hand, pressing the butter pieces into the dry ingredients.
- At first the mix will be dry and crumbly but keep working the dough until it's soft and uniform, about 10 minutes.
- Roll the dough about 1 inch thick.
- Cut the cookies with a biscuit cutter and place in a baking sheet lined with parchment paper.
- Bake at 350°F for 8 minutes. Let the cookies sit in the baking sheet for about 5 minutes.
- Let the cookies 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 (I like to add a rack on top of a baking sheet to dust them with sugar).
Natasha
These are amazing (thanks for making them for me, friend!). They’re light and buttery and just melt in your mouth. The filling is delectable.
Isabel
I'm so glad you liked them! Can't wait to show you more Colombian/Latin dishes.