QiMeal
Alfajores
Alfajores · ready in 1 h 15 min · 8 servings · 425 kcal per serving · medium · 10 ingredients
Argentine alfajores pair fragile cornstarch shortbread with thick dulce de leche and coconut, a beloved sweet for coffee breaks and celebrations.
- Prep
- 35 min
- Cook
- 10 min
- Total
- 1 h 15 min
- Serves
- 8
- kcal
- 425
- Difficulty
- medium
Ingredients · 8 servings
- 120 gButter, softened
- 80 gSugar, fine
- 1Egg, room temperature
- 5 mlVanilla extract
- 120 gFlour, sifted
- 180 gCornstarch shortbread, sifted
- 4 gBaking powder
- 2 gSalt, fine
- 240 gDulce de leche, thick
- 40 gCoconut, desiccated (to serve)
Equipment
refrigerator, oven, mixing bowl, sieve, rolling pin, round cutter, baking sheet, parchment paper, spatula, piping bag, wire rack, hand mixer
Instructions
- Mise en place
Gather all ingredients, a scale, bowl, sieve, rolling pin, cutter, baking sheet, parchment, spatula, piping bag, and wire rack. · 5 min
What to look for: Ingredients measured and tools within reach
- Cream butter
Beat butter and sugar until pale and creamy, then mix in egg and vanilla extract until smooth and lightly glossy. · 6 min
What to look for: Mixture looks pale, creamy, and smooth
- Mix dough
Sift flour, cornstarch shortbread, baking powder, and salt into the bowl, then fold just until a soft dough forms. · 5 min
What to look for: Dough is soft and no dry flour remains
- Chill dough
Chill the covered dough for 30 minutes so the butter firms and the cookies keep their round shape during baking. · 30 min
What to look for: Dough feels cool and slightly firm
- Cut rounds
Roll the dough to 5 mm thick on a lightly floured surface, then cut 32 small rounds and place them on parchment. · 10 min
What to look for: Rounds are even, smooth, and spaced apart
- Bake cookies
Bake at 180°C / 356°F for 8 to 10 minutes until the tops stay pale and the bases are just barely golden. · 10 min
What to look for: Tops are pale and bases show a faint golden color
- Cool cookies
Cool the cookies on the sheet for 5 minutes, then move them to a rack until firm enough to handle without bending. · 15 min
What to look for: Cookies are set, cool, and delicate
- Fill sandwiches
Spread dulce de leche on 16 cookies, press with the remaining cookies, and smooth the caramel around the edges. · 8 min
What to look for: Dulce de leche reaches the edges without spilling
- Coat edges
Roll each edge in coconut so it clings to the dulce de leche, keeping the flat faces clean and delicate. · 4 min
What to look for: Coconut forms an even ring around each cookie
- Serve alfajores
Serve the alfajores at room temperature, when the shortbread is tender and the dulce de leche tastes deep and creamy. · 2 min
What to look for: Cookies look neat, pale, and generously filled
Nutrition (per serving)
| kcal | 425 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 60 g |
| of which sugars | 27 g |
| Fat | 18 g |
| of which saturated | 12 g |
| Fibre | 1 g |
| Sodium | 201 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Serve at room temperature and avoid heating, since warming can loosen the dulce de leche and soften the coconut.
Ingredient substitutions
Egg
- Milk: Use only if needed for binding, the cookies will be less rich.
Vanilla extract
- Sugar: Omit the vanilla and add a little extra sugar if no extract is available.
Flour
- Cornstarch shortbread: Using more cornstarch shortbread makes a more delicate cookie.
Cornstarch shortbread
- Flour: Use only if necessary, the texture will be less tender and less classic.
Dulce de leche
- Milk caramel: A thick caramel made from milk and sugar keeps the classic filling texture.
