Alfajores are tender sandwich cookie filled with a
layer of dulce de leche and commonly rolled in coconut. They are a
popular cookie found in many Latin American countries and when packaged
you can often find them dipped in chocolate. They have long been one of
my families favorite cookies!
Alfajores
- Servings: 18
- Prep Time 30 minutes
- Cook Time 20 minutes
- Total Time 1 hour 50 minutes
Ingredients
- 1 1/8 cups (162g) cornstarch*
- 1 cup (128g) all-purpose flour*
- 1 tsp baking powder
- 1/4 tsp salt
- 10 Tbsp (141g) butter , softened
- 2/3 cup (134g) granulated sugar
- 3 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 cup Dulce de Leche, canned or homemade
- Finely shredded coconut (optional)
Instructions
-
In a mixing bowl, whisk together flour, cornstarch, baking powder and salt, set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds.
-
Blend in egg yolks one at a time. Mix in vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together**.
-
Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to 1 hour until dough is easy enough to work with.
-
Preheat oven to 350 degrees. Roll half the dough out onto a lightly floured surface to about 3/16-inch thickness.
-
Using a 2-inch round cookie cutter, cut dough into circles then using a thin metal spatula or tall knife (such as a Santoku knife), slide along the bottom of the cutout cookie and transfer cookie sheet lined with parchment paper or a silicone baking mat.
-
Bake in preheated oven for 10 - 11 minutes. Allow cookies to cool 5 minutes on cookie sheet then transfer to a wire rack.
-
Cool cookies completely then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie.
-
Roll in fine coconut if desired. Store cookies in an airtight container (I like to store them in the fridge).
Recipe Notes
For a light lemony flavor, you can also add 1 1/2 tsp lemon zest along with the butter and sugar mixture.*Spoon and level flour to measure and spoon and level or pour and level cornstarch to measure. For most accurate results just measure in grams.
**Dough will seem dry and crumbly at first but keep mixing and it should come together well. If not you can mix in a teaspoon or two of milk to bind.
