Argentine Alfajores
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.
Buttery shortbread cookie sandwiches filled with dulce de leche and rolled in shredded coconut.
Nutrition per serving
Ingredients
Dough
Filling
Coating
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.