Alfajores
Delicate, melt-in-your-mouth shortbread cookies sandwiched with a generous layer of dulce de leche and often rolled in shredded coconut.
Origin & history
Alfajores have Moorish origins brought to Spain and then to Latin America. The Argentine version, specifically the 'alfajor de maicena' (cornstarch), is a national treasure.
Ingredients
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Dough
Filling
Coating
The method
Step by step
- 01
Cream
5 minBeat the butter and sugar until light and fluffy. Add the egg yolks one by one, beating well after each addition.
Ensure butter is truly soft.
- 02
Mix Dough
10 minGradually add the sifted cornstarch and flour. Mix until a soft dough forms. Do not overwork.
If too dry, add a teaspoon of milk.
- 03
Roll and Cut
15 minRoll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter.
Chill dough for 30 minutes before rolling.
- 04
Bake and Assemble
20 minBake at 350°F for 10 minutes. Once cool, sandwich two cookies with dulce de leche and roll the edges in coconut.
Be careful, they are very fragile.
Chef tips
- — Use high-quality dulce de leche.
- — Handle gently.
Common mistakes
- — Overbaking the cookies.
- — Using thin caramel that leaks.
Substitutions
- Dulce de leche → Caramel sauceMust be very thick to hold.
Storage & serving
Store in an airtight container for 5 days.
Serve with tea or coffee.
Food safety
Ensure eggs are fresh. Store in a cool, dry place.
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