Alfajores
These buttery Argentine cookies sandwich dulce de leche between tender, cornstarch-enriched wafers, then get rolled in coconut. The cornstarch is the secret here, creating a crumbly, almost shortbread-like texture that shatters on your tongue rather than chewing like standard butter cookies. Lemon zest brightens the filling without making itself obvious, a restraint that defines good baking. Alfajores are modest in appearance but teach you something about how small ingredient choices reshape everything.
Instructions
Make the Dough: Cream butter and sugar.
Add egg yolks and lemon zest.
Gradually mix in flour and cornstarch to form a dough.
Chill for 1 hour.
Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes.
Let cool.
Assemble: Spread dulce de leche on one cookie, then sandwich with another.
Roll the edges in coconut flakes.
Pro Tips: Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.
Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
