The alfajores recipe is my ultimate comfort food, blending the perfect balance of crumbly texture with sweet, gooey filling that just melts in my mouth. Plus, the hint of cognac or pisco gives them a sophisticated twist that makes me feel fancy and nostalgic at the same time!
Indulging in one of my favorite confections, alfajores, is a nearly perfect experience. They are such buttery, blissful cookies.
I love how unique their texture is—1 cup cornstarch plus 3/4 cup all-purpose flour makes for a cookie that is soft in a way no other cookie has ever been. I revel in the richness of the dulce de leche that oozes from the delicate cookies (they are, after all, a sandwich).
And I adore how a dusting of powdered sugar makes the cookies look so pretty.
Ingredients
Cornstarch: Contributes a tender, melt-in-your-mouth texture to the cookies.
Universal flour: Supplies the balance and structure to the dough and also to the baked bread.
Baking powder and baking soda: Aid the cookies in their ascent to make them light in disposition and texture.
Butter that has not been salted supplies the richness and soft, buttery flavor.
Sugar, in granule form, performs two primary functions in a recipe.
First, it imparts sweetness, which is an essential flavor component in most baked goods.
Second, it acts as an aid in the creaming process, or it performs at least one of two primary actions during that process.
1.
It incorporates air into the fat, which is an essential step toward making a light, tender product.
2.
It partially melts and mixes with the other ingredients and, this time, probably most importantly, the flour.
When it is completely dissolved, it contributes to the formation of a smooth, cohesive batter.
The star filling is dulce de leche; it is a sweet, creamy caramel richness.
Coconut, shredded: Adds a tantalizing touch of the tropics and a delightful texture.
Optional yet delicious.
Ingredient Quantities
- 1 cup cornstarch (maizena)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cognac or pisco (optional)
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 1/2 cup shredded coconut (optional)
- Powdered sugar, for dusting
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up. While it is heating, prepare a baking sheet by lining it with parchment paper. This will be the surface on which your cookies will bake.
2. In a mixing bowl, combine and whisk together the following ingredients: cornstarch, all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, use an electric mixer to cream together the butter and the granulated sugar until the mixture is light and fluffy.
4. Add the egg yolks, one at a time, to the butter mixture, beating well after each addition, and then mix in the cognac and the vanilla extract.
5. Add the dry ingredients to the wet ones slowly, mixing until a soft dough is formed.
6. Refrigerate the dough for at least 30 minutes. This allows for easier handling in the next steps of the recipe.
7. On a surface dusted lightly with flour, roll the dough out to 1/4 inch thickness. Use a round cookie cutter to cut out circles, and move them onto the baking sheet you’ve prepared.
8. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper. Roll the dough into balls about the size of a walnut and place them on the baking sheet about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
9. Spoon a large dollop of dulce de leche onto the flat side of one cookie. Top it with a second cookie, and if you want a little something extra, roll the edges in shredded coconut.
10. Before serving, sprinkle the alfajores with powdered sugar. Delight in their taste!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl (2)
5. Whisk
6. Electric mixer
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Refrigerator
11. Rolling pin
12. Round cookie cutter
13. Flour for dusting
14. Spoon or butter knife (for spreading dulce de leche)
15. Sifter (for powdered sugar)
FAQ
- What is the origin of alfajores?A traditional sweet, the alfajor, is found in many Latin American countries but is particularly popular in Argentina and Peru.
- Can I substitute the cornstarch with more all-purpose flour?For true alfajores, cornstarch must be used, as it is what makes the tender and crumbly cookies, well, tender and crumbly. Substituting cornstarch with something else just may not yield the same results.
- Is it necessary to use cognac or pisco in the recipe?No, adding cognac or pisco is optional. It adds a subtle flavor, but the cookies are delicious without it.
- Can I use store-bought dulce de leche?Certainly, dulce de leche from the store works wonderfully for this recipe and is a very convenient option.
- What is the role of shredded coconut in this recipe?The coconut, which has been shredded, is used to roll the borders of the alfajores after these cookies have been filled with dulce de leche. The coconut adds much-appreciated flavor and texture to the alfajores. The use of the coconut is traditional; however, it is an optional step because not everyone likes the flavor that coconut imparts to a dessert.
- How should I store alfajores to keep them fresh?Maintain the prepared alfajores in an airtight container at room temperature for up to a week. If you prefer them cold, pop them in the fridge for a couple of hours before munching away.
- Can these cookies be frozen?You can freeze unassembled cookies for as long as two months. For optimum flavor, fill them with dulce de leche after thawing.
Substitutions and Variations
1 cup cornstarch (maizena) – Substitute with 1 cup arrowroot powder or 1 cup rice flour.
1/2 cup butter without salt – Swap with 1/2 cup margarine or 1/2 cup coconut oil.
1/3 cup granulated sugar – You can use either 1/3 cup of caster sugar or 1/3 cup of brown sugar as substitutes.
1 tablespoon cognac or pisco (optional) – Substitute with 1 tablespoon brandy or 1 tablespoon orange juice.
1 cup dulce de leche
– Substitute with 1 cup caramel spread.
– Substitute with 1 cup thick sweetened condensed milk.
Pro Tips
1. Chill Time: Make sure to refrigerate the dough for at least 30 minutes or longer. If possible, chilling it for an hour will make it even easier to handle and will help the cookies maintain their shape better during baking.
2. Rolling Consistency: When rolling out the dough, keep it slightly thicker (around 1/4 inch) to ensure that the cookies are tender and not too thin, which can lead to crisp instead of soft cookies.
3. Dulce de Leche: For an ultra-smooth dulce de leche filling, consider slightly warming it before spreading. This makes it easier to spread on the cookies without breaking them.
4. Coconut Toasting (Optional): Toast the shredded coconut lightly in a skillet over low heat before rolling the filled cookies in it. This extra step enhances the flavor and adds a nice crunchy texture.
5. Storage Tip: Store assembled alfajores in an airtight container for a few days to allow the cookies to absorb some moisture from the dulce de leche. This makes them delightfully soft and enhances their flavor over time.
Alfajores Recipe
My favorite Alfajores Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl (2)
5. Whisk
6. Electric mixer
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Refrigerator
11. Rolling pin
12. Round cookie cutter
13. Flour for dusting
14. Spoon or butter knife (for spreading dulce de leche)
15. Sifter (for powdered sugar)
Ingredients:
- 1 cup cornstarch (maizena)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cognac or pisco (optional)
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 1/2 cup shredded coconut (optional)
- Powdered sugar, for dusting
Instructions:
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up. While it is heating, prepare a baking sheet by lining it with parchment paper. This will be the surface on which your cookies will bake.
2. In a mixing bowl, combine and whisk together the following ingredients: cornstarch, all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, use an electric mixer to cream together the butter and the granulated sugar until the mixture is light and fluffy.
4. Add the egg yolks, one at a time, to the butter mixture, beating well after each addition, and then mix in the cognac and the vanilla extract.
5. Add the dry ingredients to the wet ones slowly, mixing until a soft dough is formed.
6. Refrigerate the dough for at least 30 minutes. This allows for easier handling in the next steps of the recipe.
7. On a surface dusted lightly with flour, roll the dough out to 1/4 inch thickness. Use a round cookie cutter to cut out circles, and move them onto the baking sheet you’ve prepared.
8. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper. Roll the dough into balls about the size of a walnut and place them on the baking sheet about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
9. Spoon a large dollop of dulce de leche onto the flat side of one cookie. Top it with a second cookie, and if you want a little something extra, roll the edges in shredded coconut.
10. Before serving, sprinkle the alfajores with powdered sugar. Delight in their taste!
