Description
Alfajores are delicate, tender South American sandwich cookies made with a buttery, cornstarch-rich dough and filled with creamy dulce de leche. These traditional treats are dusted with shredded coconut, offering a sweet and soft bite perfect for sharing or enjoying with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups cornstarch
- 1 1/4 cups all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Wet Ingredients
- 12 Tbsp. butter, softened
- 3/4 cup granulated sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 tsp. pure vanilla extract
Filling & Finishing
- 1 (15.8-oz.) jar dulce de leche
- 1/4 cup shredded coconut
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. In a large bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and kosher salt to ensure even distribution of the leavening agents and salt.
- Mix Wet Ingredients: In another large bowl, use a hand mixer to beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. Add the egg yolks and pure vanilla extract, and beat until fully combined, creating a smooth base for your dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, continuing to beat until the dough comes together. The dough should be pliable and hold together when squeezed without crumbling.
- Roll and Cut Dough: Lightly flour a clean surface and transfer the dough onto it. Form the dough into a smooth ball and divide it in half. Roll out one half of the dough to about 1/4 inch thickness. Use a 2 1/4-inch round cookie cutter to cut out circles, placing each cut piece onto the prepared baking sheets. Repeat with the remaining dough, gathering scraps, reshaping, and rerolling as needed.
- Freeze Dough: Place the baking sheets with the cut dough rounds into the freezer and let them chill until frozen, at least 15 minutes. This step helps the cookies hold their shape during baking.
- Bake Cookies: Bake the frozen dough rounds in the preheated oven for 8 minutes. The cookies will remain soft and pale without much color. Remove from oven and allow them to cool completely on the baking sheets.
- Assemble Alfajores: Once cooled, flip half of the cookies over and spread a generous spoonful of dulce de leche on the flat side. Top with the remaining cookies, pressing gently to sandwich them together.
- Finish with Coconut: Roll the edges of the sandwiched cookies in shredded coconut to coat the dulce de leche edges, adding a delicious and traditional finishing touch.
Notes
- Freezing the dough before baking is crucial to ensure the cookies keep their shape and texture.
- Use high-quality dulce de leche for the best flavor, or make your own by slowly simmering sweetened condensed milk.
- Make sure not to overbake; the cookies should remain pale and soft for the perfect tender bite.
- Alfajores can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Optionally, dust with powdered sugar before serving for an extra touch of sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
