Classic Argentine Alfajores
These traditional Argentine sandwich cookies are soft, tender, and filled with rich dulce de leche. Coated in powdered sugar, they melt in your mouth and are perfect for special occasions or teatime treats.
Servings: 20 cookies
Calories: 180kcal
Cost: 3
Equipment
- mixing bowls
- electric mixer
- parchment paper
- baking tray
- cookie cutter
- Rolling Pin
Ingredients
- 200 g cornstarch
- 100 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 170 g unsalted butter, softened
- 100 g powdered sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 250 g dulce de leche (for filling)
- powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat butter and powdered sugar until light and fluffy.
- Add egg yolks, vanilla, and lemon zest. Beat until combined.
- Add dry ingredients in batches and mix until dough forms. Wrap in plastic and chill 30 minutes.
- Roll dough to ¼-inch thickness. Cut into rounds using a 2-inch cutter and place on tray.
- Bake for 8–10 minutes or until bottoms are lightly golden. Cool completely.
- Spread dulce de leche on the flat side of half the cookies. Top with another cookie to form sandwiches.
- Optional: Dust with powdered sugar or roll sides in shredded coconut.
Notes
Let cookies rest a day for flavors to develop. You can roll the sides in shredded coconut for a traditional finish. Store in an airtight container at room temperature for up to 5 days.