Alfajores (Argentina)
For today’s Around the Globe episode we are visiting Argentina and making the famous Alfajores. I just loved those soft cookies!
- February 9, 2025
- 15-20
- 2 hr
- Print this
Ingredients
- Ingredients:
- -1 ¼ cups (100g) all-purpose flour
- -1 ½ cups (150g) cornstarch
- -1 teaspoon baking powder
- -¼ teaspoon baking soda
- -¾ (100g) unsalted butter, at room temperature
- -⅜ cup (75g) granulated sugar or powdered sugar
- -1 large egg yolks
- -1 teaspoon vanilla extract
- -6 oz (175g) dulce de leche, for filling
- -¼ cup unsweetened shredded or desiccated coconut, for rolling (optional)
Directions
- Step 1
- Make Dough: Sift together flour, cornstarch, baking powder, baking soda. Beat butter and sugar until light and fluffy (3 mins). Add 2 egg yolks and 1 tsp vanilla
- Step 2
- mix until combined. Gradually add the flour mixture, mixing just until incorporated. Add cold water/milk if dough is too dry. Form dough into a disc, wrap in plastic, and refrigerate for 1-2 hours.
- Step 3
- Roll & Cut: Roll dough on a floured surface (or parchment paper) to ⅛-inch thickness. Cut into 2-inch circles. Place on parchment-lined baking sheets and chill in the fridge/freezer for 15 minutes.
- Step 4
- Bake: Preheat oven to 350°F (177°C). Bake for 7-10 minutes, until edges are golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 5
- Assemble: Spread a teaspoon of dulce de leche on the bottom of half the cookies. Sandwich with the remaining cookies. Roll the edges in shredded coconut.
- Step 6
- Storage: Store in an airtight container for up to a week, or freeze for up to 2 months. Thaw at room temperature or overnight in the fridge.