cornstarch alfajores

These are the best Alfajores recipe you will ever make! True story.Filled with dulce de leche, these are the most traditional and perfect of them all. A recipe to treasure forever.

The best Alfajores Recipe ever

(200 grams) sugar

egg yolks,

egg,

cognac (or brandy

(140 grams) all-purpose flour

(250 grams) cornstarch

baking powder

vanilla extract

lemon

Dulce de leche

Unsweetened shredded coconut, for garnish (optional)

In a large bowl, using a spatula or handheld mixer or a wooden spoon, mix butter and sugar until very creamy.

Add egg yolks and whole egg and mix well to incorporate.

Add cognac, vanilla, and lemon zest. Mix well.

Then add the sifted flour, baking powder, and cornstarch gradually, mixing very well until no streaks of dry remain.

The final dough will be very soft and silky but not sticky.

Let rest for 10 minutes. If I’m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.

On a floured suface, roll dough to ½ cm thick (about ¼ inch).

Using a round cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.

Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.

Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.

With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. This will leave a path for the coconut to stick.

Put unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. Or leave it plain.

Thank you for this wonderful recipe! I have made these twice with my own dulce de leche and they come out perfectly.

This was a very easy recipe to follow.  I put the dough in the refrigerator for ten minutes before rolling out.  Very nice dough and important to roll out evenly, I did 1/4”.  Cookies can be fragile but if you don’t overcook them, they handle well.  I did slightly overcrowd them, so give them a little room.  This will ensure they stay relatively round.  It does take time to put the DDL on and roll in coconut, yet I find the process relaxing and fun.  Also,I used a 2” cookie cutter which was perfect so you can pop one cookie in your mouth at once.  Next time I will try dipping them in chocolate rather than coconut.  Thank you.

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The best Alfajores Recipe ever

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