Delicate Argentinian alfajores cookies, two melt-in-your-mouth shortbread cookies sandwiched together with dulce de leche.
These Argentinian alfajores are so good! Soft and delicate, filled with something sweet and comforting, such a joy to eat! I discovered them about 4-5 years ago, and I keep making them at least once every winter; my kids go nuts about them!
And for more Argentinian food, have a look at these Spicy Beef Empanadas.
What are alfajores?
Sandwiched cookies filled with dulce de leche (or other sweet fillings). They are one of the most popular South American desserts. Argentina, Peru, Bolivia, Uruguay, and Chile all have their own version of this wonderful cookie.
The origins of alfajores can be traced to Spain back to the 8th century when the Moors invaded the country. They were brought to Peru sometime during the 17th century, and from there, they spread all over South America. Nowadays, Argentina is the biggest consumer of alfajores in the world.
The etymology of the word is not Spanish (as I always thought) but Arabic. The name might derive from the word al-fakhor meaning luxurious, or from the word al-hasu meaning-filled. Both words would fit: these are luxuriously filled cookies.
Kinds of alfajores
No matter in which country they are made, the basic cookie is the same: two shortbread cookies sandwiched together with something sweet.
The Argentinian alfajores
Their main characteristic is that they are made with cornstarch or almost equal amounts of flour and cornstarch. The starch gives them their melt-in-your-mouth consistency. They are traditionally filled with dulce de leche and rolled in coconut flakes. They can be also coated with powdered sugar or covered with chocolate.
The main characteristic of the Peruvian alfajores is that they are filled with manjar blanco, which is the Peruvian version of dulce de leche. Alfajores de miel (honey) are also popular here.
Other versions are filled with Nutella, dulce de camote (caramel made with sweet potatoes), fruit mixed with dulce de leche, pineapple jam or marmalade, and many others.
You can also roll the cookies in roasted nuts or glazed sugar. You can also find alfajores completely rolled in dark or white chocolate, alfajores de nieves, which are rolled in an egg white and sugar mixture, or the so-called Chilean Oreo, which is a black and white version of the cookie.
You can also make triple alfajores by stacking 3 cookies instead of 2.
Recipe ingredients
- A mixture of flour, cornstarch, baking powder, and salt.
- Unsalted butter
- Sugar
- Egg
- Vanilla extract and a little rum (optional)
For the filling: either dulce de leche or Nutella. I used Nutella when I took the pictures because I was not able to find dulce de leche. And because my kids and husband adore anything with Nutella. Use dulce de leche exactly the same way.
Coating: unsweetened coconut flakes or hazelnut krokant. Again, I decided to use hazelnut krokant because it is a better fit for Nutella.
How to make Argentinian alfajores?
- Mix together the flour, cornstarch, baking powder, and salt in a small bowl.
- Cream the butter in another bowl. Add the sugar and the vanilla extract and beat well until light and fluffy, about 3 minutes. Add the egg and rum, and mix again. (1)
- Add the flour mixture to the butter mixture and combine. (2)
- Knead shortly with the hands, form a 4 cm/ 1.6 inches roll, and wrap it in cling film/plastic wrap. Refrigerate for one hour. This way, the fat in the dough will solidify, meaning that it will take longer to melt in the oven. The longer the fat takes to melt, the less the cookies will spread.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line one or two baking trays with baking paper.
- Cut the pastry roll into 5 mm/0.2-inch slices; you should have about 40 slices.
- Place the slices onto the prepared trays.
- Bake for about 8 minutes; they should still be light in color. Let rest on the tray for about 5 minutes, and transfer to wire racks to cool completely.
How to fill the cookies?
- Spread about 1 teaspoon of dulce de leche (Nutella or another filling of choice) on half of the cookies. Place the other halves on top and press lightly.
- Place the coconut flakes on a plate.
- Roll the sides of the cookies in the coconut flakes, which should stick to the filling.
- Alternatively, coat the Argentinian alfajores with hazelnut krokant or powdered sugar. Or dip the top of the whole cookie into melted chocolate.
Recipe FAQ
The cookie dough can be made up to 3 days in advance.
The dough can also be frozen, well-wrapped in plastic foil/cling film, for up to 3 months.
Keep them refrigerated, but serve them at room temperature. You can store them in an airtight container for about 1 week.
You can also freeze the Argentinian cookies for up to 2 months.
More cookies from around the world:
Argentinian Alfajores Cookies Recipe
Ingredients
- 75 g flour 2.6 oz/ ⅔ cup
- 100 g corn starch 3.5 oz/ ¾ cup
- ¼ teaspoon baking powder
- 1 pinch salt
- 75 g soft unsalted butter 2.6 oz/ ⅓ cup
- 50 g granulated sugar 1.7 oz/ ¼ cup
- ½ teaspoon pure vanilla extract
- 1 egg
- ½ tablespoon rum
- 250 g dulce de leche 8.8 oz/ ¾ cup, Note 2
- 50 g unsweetened desiccated coconut 1.7 oz/ ½ cup, Note 3
Instructions
- Mix the flour, corn starch, baking powder, and salt in a small bowl.
- Cream the butter in another bowl. Add the sugar and the vanilla extract and beat well until light and fluffy, about 3 minutes. Add the egg and rum, mix again.
- Combine: Add the flour mixture to the butter mixture and combine until the dough just comes together.
- Knead shortly with the hands, form a 4 cm/ 1.6 inches roll, wrap it in cling film/plastic wrap. Refrigerate for one hour.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line one or two baking trays with baking paper.
- Cut the pastry roll into 5 mm/0.2-inch slices; you should have about 40 pieces.
- Bake: Place the slices onto the prepared trays and bake for about 8 minutes; they should still be light in color. Let rest on the tray for about 5 minutes, transfer to wire racks to cool completely.
- Fill cookies: Spread about 1 teaspoon dulce de leche on half of the cookies. Place the other halves on top and press lightly.
- Decorate: Place the coconut on a plate. Roll the sides of the cookies in the coconut, which should stick to the filling.
- Keep refrigerated, but serve at room temperature.
Notes
- A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
- Use as much as required to fill the cookies. Nutella can be used instead.
- If using Nutella for the filling, you might want to roll the cookies in hazelnut krokant.
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