How to Make the Perfect Argentine Alfajores
Argentine · Medium · 42 min · 16 servings
Delicate melt-in-your-mouth shortbread cookies sandwiched together with thick and creamy dulce de leche and rolled in shredded coconut or dipped in white chocolate. These iconic Argentine treats are enjoyed as an everyday snack and gifted as a token of affection throughout the country.
Why this recipe works
This Argentine Alfajores recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 42 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g cornstarch
- 100 g all-purpose flour
- 120 g unsalted butter softened
- 60 g powdered sugar
- 300 g dulce de leche
- 100 g desiccated coconut
Step by step instructions
Step 1: Make the Shortbread Dough
Beat the softened butter and powdered sugar together until light and pale. Sift together the cornstarch and flour and gently fold into the butter mixture until a soft dough forms. Do not overwork the dough or the cookies will become tough. Wrap in plastic and refrigerate for 20 minutes.
Step 2: Roll and Cut
On a lightly floured surface, roll the chilled dough to a thickness of about 5 millimeters. Cut into circles using a 5 centimeter round cookie cutter. Gather the scraps, re-roll, and cut again. Place the circles on lined baking sheets.
Step 3: Bake Gently
Bake in a preheated oven at 170 degrees Celsius for 10 to 12 minutes. The cookies should remain pale with only very slight color on the bottom. They will seem underdone but will firm up as they cool. Allow to cool completely on a wire rack before filling.
Step 4: Fill and Finish
Match the cookies into pairs of similar size. Spread a generous amount of dulce de leche onto the flat side of one cookie and sandwich with its partner, pressing gently. Roll the exposed edge of the dulce de leche around the outside of the cookie in desiccated coconut to coat.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cornstarch → rice flour for a gluten-free version of the shortbread dough
- desiccated coconut coating → white chocolate melted for dipping the finished alfajores as a decadent alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overbaking the cookies until they are golden which destroys the characteristic soft and crumbly texture that alfajores are known for
- Filling the cookies before they are completely cool which causes the dulce de leche to melt and slide out of the sandwich
Nutrition facts
Per serving: 210 calories, 3g protein, 28g carbs, 10g fat, 1g fiber.
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