Description
Classic Argentine Alfajores are delicate, melt-in-your-mouth cookies filled with rich dulce de leche and rolled in desiccated coconut. These traditional South American treats feature a tender corn starch and flour dough flavored with lemon zest and vanilla, baked to perfection, then sandwiched with luscious dulce de leche for an irresistibly sweet and creamy bite.
Ingredients
Dry Ingredients
- 2 1/2 cups corn starch (spoon and level method)
- 1 1/2 cups all-purpose flour (spoon and level method)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/4 cups icing sugar (sifted)
Wet Ingredients
- 7 oz unsalted butter, softened
- 3 large egg yolks, room temperature
- 1 tsp vanilla extract
- Zest of 1 medium-sized lemon
- Bakery-quality dulce de leche (as needed for filling)
- Desiccated coconut (for rolling)
Instructions
- Prepare Dry Ingredients: Sift together corn starch, all-purpose flour, baking soda, baking powder, and icing sugar into a bowl and set aside to ensure even distribution of leavening agents and to prevent lumps.
- Mix Wet Ingredients: In another bowl, use a handheld whisk to cream the softened butter and powdered sugar until smooth and creamy. Add the egg yolks one at a time, mixing well after each addition. Then incorporate vanilla extract and lemon zest, mixing until evenly combined.
- Combine Wet and Dry: Add the dry ingredients into the wet mixture in three additions. Mix just enough to combine after each addition, being careful not to overmix. On the third addition, when the dough becomes too stiff for the mixer, pour it onto a clean work surface.
- Form Dough Ball: Fold the dough onto itself and gently push with your palm until it forms a smooth ball. Avoid kneading to keep the dough tender. Wrap the dough in cling film and chill in the refrigerator for 30 minutes or until manageable to roll.
- Roll Dough: Take one-third of the dough, place it between two sheets of cling film, and gently roll it out to a thickness of 8-10mm. If the dough cracks, gently press it back together. Chill this rolled dough in the fridge for 10 minutes while you roll the remaining portions.
- Cut Shapes: Remove the top cling film from the chilled dough and use a floured 1.7 inch (4.5 cm) round cookie cutter to cut out circles. Place the cut cookies on parchment-lined baking trays. Keep refrigerated if not baking immediately.
- Bake: Bake the cookies in a preheated oven at 360ºF (180ºC) on the middle rack using conventional mode for 10-12 minutes. Bake until set but avoid any browning for the characteristic pale color. Allow the cookies to cool completely on a wire rack.
- Assemble Alfajores: Pipe or spread a generous amount of dulce de leche on the bottom side of one cookie, roughly matching the thickness of the cookie itself. Sandwich with another cookie and press lightly to adhere. Roll the edges of the sandwich cookie in desiccated coconut to finish.
- Storage: Store assembled alfajores in an airtight container at room temperature. They are best enjoyed the next day after the flavors meld. They keep well up to 1 week at room temperature or up to 2 weeks refrigerated.
Notes
- Do not overmix the dough to maintain the tender texture of the alfajores.
- Chilling the dough and rolled sheets helps prevent cracking and makes cutting easier.
- Use a light hand when pressing the sandwich cookies together to avoid breaking the delicate cookies.
- If dulce de leche is too thick, warm slightly to make spreading easier.
- For an authentic touch, use high-quality dulce de leche and fresh lemon zest.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Argentine
