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argentinian alfajores on a white plate.
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5 from 1 vote

Argentinian Alfajores Cookies

Delicate Argentinian alfajores cookies, two melt-in-your-mouth shortbread cookies sandwiched together with dulce de leche.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Course: Cookies
Cuisine: Argentinian
Servings: 20 cookies
Calories: 125kcal
Author: Adina

Ingredients

  • 75 g flour 2.5 oz/ ⅔ cup
  • 100 g corn starch 3.5 oz/ ¾ cup
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • 75 g soft unsalted butter 2.5 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 9 oz/ ¾ cup, Note 2
  • 50 g unsweetened desiccated coconut 1.7 oz/ ½ cup, Note 3

Instructions

  • Mix the flour, cornstarch, baking powder, and salt in a small bowl.
    75 g flour/⅔ cup + 100 g corn starch/ ¾ cup +¼ teaspoon baking powder +1 pinch salt
  • 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.
    75 g soft unsalted butter/ ⅓ cup + 50 g granulated sugar/ ¼ cup +½ teaspoon pure vanilla extract + 1 egg + ½ tablespoon rum
  • 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.
    250 g dulce de leche
  • Decorate: Place the coconut on a plate. Roll the sides of the cookies in the coconut, which should stick to the filling.
    50 g unsweetened desiccated coconut/ ½ cup
  • Keep refrigerated, but serve at room temperature.

Notes

  1. A digital kitchen scale (the Amazon link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
  2. Filling: Use as much dulce de leche as required to fill the cookies. Nutella can be used instead.
  3. Rolling: If using Nutella for the filling, you might want to roll the cookies in hazelnut krokant.

Nutrition

Serving: 1cookie | Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 40mg | Sugar: 10g