Ready to take a flavor trip down to South America? One bite of these easy alfajores and you’ll feel like you’re there!
Did you catch my tutorial on how to make dulce de leche with ONE ingredients? If not, read up on that asap. Once you’ve transformed your sweetened condensed milk into a jar of dulce de leche, you’re ready to put it to work in between two crumbly cornstarch cookies.
I woke up with a huge sandwich craving last week and I wasn’t ready to commit to a savory or sweet variety. I needed both! So, after indulging in my favorite go-to sandwich of prosciutto, tomato and manchego on baguette, I set out to try my hand at this Latin American cookie sandwich.
There are a lot of versions of this cookie online but I always prefer to get recommendations from friends so that’s what I did! These cookies are the family recipe of a Peruvian friend so I was so honored that she shared it with me. Her grandmother has been making these for decades and now I can keep making them too. Even more exciting – now you can too!
These cookies are everything you might want in a sweet dessert sandwich. Sweet and creamy dulce de leche between two buttery and crumbly cookies. The cookies balance out their sweet filling and each bite leaves you craving the next one.
Want to jazz up your Alfajores? Here are a couple ways you can!
- An alternative one of my friends who recently travelled to Argentina told me about was dipping the alfajores in chocolate. You read that right – chocolate. I’m drooling just thinking about it. Maybe I’ll give that a try with my next batch!
- Not a huge chocolate fan? Roll the outside of your alfajores in coconut flakes.
- If you don’t have dulce de leche but still want to make some of the cookies, you can stuff them with something equally sweet and creamy like Nutella.
One last note. You may run across Spanish alfajores in your quest for the ones pictured here but those are different. Most notably they are a Christmas treat whose ingredients include honey and ground almonds or hazelnuts. Additionally, you may see ‘alfajores’ referred to as ‘alfajor’. For those of you who (like me) didn’t do especially well in high school spanish, ‘alfajor’ is the singular of ‘alfajores’.
- 1 cup salted butter, softened to room temperature
- 1 cup (120g) cornstarch
- 1 cup (125g) flour, plus more for flouring surface to roll out the cookie dough on
- ½ cup (63g) powdered sugar, plus more for decoration
- 1 cup dulce de leche
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Cream the butter. Add in the cornstarch and mix until fully incorporated. Repeat process with the flour and the powdered sugar.
- Once all of the ingredients in the dough are evenly distributed, transfer it to a clean countertop powdered with flour to prevent sticking. Knead the dough lightly with your hand until it is no longer sticky. For me this took about 10 turns of the dough.
- Roll the dough with a floured rolling pin to form a thin layer, about a ? inch.
- To make the cookies cut the dough with round cookie cutters. Size will vary but the larger you make the cookies, the less you’ll end up with. Aim for cookies that are about 3 in in diameter. Place circles of dough on prepared baking sheet. They won’t expand much so don’t worry about leaving tons of room between the cookies. Once you have made as many circles as possible, roll up your dough again and repeat the process until all of the dough has been used up.
- Before baking, poke the alfajores twice so they don’t bubble up.
- Bake for 9 minutes.
- Let the cookies cool for ten minutes on the baking sheet. They will be very delicate so be careful when you move them to racks to finish cooling. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift the extra confectioner’s sugar over the alfajores.