Alfajores
- 40m Prep Time
- 15m Cook Time
- 55m Ready In
Alfajores are Argentine sandwich cookies filled with dulce de leche. The delicate, crumbly cookies are flavored with cinnamon and vanilla, and the filling can be store-bought or homemade.
Ingredients
- 1 cup all-purpose flour
- 1 2/3 cup cornstarch
- 1 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 10 tbsp unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 tsp pure vanilla extract
- 4 large egg yolks
- 1 store-bought dulce de leche
- 1 cup Slow-Cooker Dulce de Leche
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.7 mg
- Iron: 0.47 mg
- Magnesium: 2.69 mg
- Phosphorus: 29.3 mg
- Potassium: 19.7 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup all-purpose flour
- 1 2/3 cup cornstarch
- 1 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup sugar
- 1/2 tsp pure vanilla extract
- 4 large egg yolks
- 1 store-bought dulce de leche
- 1 cup Slow-Cooker Dulce de Leche
Prepare
- 10 tbsp unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 2.
Into a large bowl, sift together 1 cup all-purpose flour, 1⅔ cups cornstarch, 1 teaspoon baking powder, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt; set aside.
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Step 3.
Using an electric mixer, beat 10 tablespoons unsalted butter (at room temperature) and ½ cup sugar in a large bowl on medium-high speed until creamy, about 3 minutes. Beat in ½ teaspoon pure vanilla extract, then 4 large egg yolks, one at a time. Reduce speed to low, then add the flour mixture and mix until just combined.
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Step 4.
On a lightly floured surface, with a lightly floured rolling pin, roll half the dough to ¼ inch thick. With a 1½-inch round cutter, cut out rounds. Using a small knife or mini offset spatula, place cookies onto the prepared sheets, spacing them 1 inch apart. Reroll scraps once and cut out more rounds.
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Step 5.
Bake until golden brown on bottom, 12 to 15 minutes. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining rounds.
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Step 6.
Assemble sandwiches: Place dulce de leche in a piping bag fitted with a star tip, pipe onto half the cookies, then top with remaining cookies. Cookie sandwiches can be stored in airtight containers in the freezer for up to a month.