Alfajores Recipe: Sweet and Buttery Delights
If you’re craving a sweet treat that’s both delicate and full of flavor, look no further than Alfajores, the soft and buttery Argentinean cookies filled with rich Dulce de Leche. This classic dessert, perfect for any occasion, combines a melt-in-your-mouth texture with a sweet, caramel-like filling. The key to these cookies is their simplicity and the quality of the ingredients—each bite is a perfect balance of crumbly cookie and creamy filling. In this recipe, we’ll guide you through the steps to make these irresistible sweets from scratch.
Ingredients
To create the perfect batch of Alfajores, you’ll need the following ingredients, measured precisely for 25 cookies:
| Ingredient | Quantity |
|---|---|
| Potato Starch (Fecola di Patate) | 150g |
| All-Purpose Flour (Farina 00) | 150g |
| Granulated Sugar (Zucchero) | 75g |
| Unsalted Butter (Burro) | 125g |
| Baking Soda (Bicarbonato) | 1 pinch |
| Lemon Zest (Scorza di Limone) | 1 |
| Egg (Uova) | 1 |
| Egg Yolk (Tuorlo) | 1 |
| Granulated Sugar (Zucchero) | 100g |
| Vanilla Bean (Baccello di Vaniglia) | ½ |
| Whole Milk (Latte) | 330ml |
| Baking Soda (Bicarbonato) | 1 pinch |
For the best results, ensure your butter is at room temperature before beginning.
Nutritional Information (per cookie, approx.)
| Nutritional Fact | Amount (per cookie) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 23g |
| Protein | 2g |
| Fat | 7g |
| Fiber | 0g |
| Sugar | 15g |
Note: Nutritional values may vary depending on ingredient brands and specific quantities used.
Instructions
Step 1: Prepare the Cookie Dough
Start by making the dough for the Alfajores. Begin by placing the granulated sugar and unsalted butter into the bowl of a stand mixer (or use a hand mixer if preferred). Beat together on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes. The butter should be soft and fully incorporated with the sugar, creating a smooth, airy mixture.
While the mixer is running, separate the egg yolk from the egg white and add the egg yolk to the bowl. Continue to mix until the yolk is completely blended into the butter-sugar mixture. Once that’s done, add the whole egg and mix until everything is incorporated.
Step 2: Incorporate Dry Ingredients
Next, stop the mixer and prepare to add the dry ingredients. Sift together the potato starch, all-purpose flour, and baking soda to remove any lumps and ensure even distribution. Gradually add these dry ingredients to the wet mixture in the stand mixer, mixing at low speed initially to prevent the flour from spilling out. Once all the dry ingredients are incorporated, scrape the sides of the bowl with a spatula to ensure everything is evenly mixed.
Switch the mixer attachment to a paddle attachment (or simply use a spatula) and mix for a few more minutes until the dough comes together in a smooth and slightly sticky mass.
Step 3: Rest the Dough
Now, gather the dough into a ball and wrap it tightly in plastic wrap. Let it rest in the refrigerator for at least 2 hours. This step is essential for allowing the dough to firm up, making it easier to roll out.
Step 4: Make the Dulce de Leche
While your dough is resting, you can make the dulce de leche filling. In a medium saucepan, combine the whole milk, granulated sugar, baking soda, and the vanilla bean (cut in half lengthwise and scraped out) over medium heat. Stir continuously with a wooden spoon to dissolve the sugar. Once the mixture begins to heat up, keep stirring until it reaches a gentle simmer.
Once the milk mixture begins to boil, reduce the heat to low and allow it to cook gently for about 1 hour, stirring frequently. As it cooks, the milk will thicken and turn into a rich, golden caramel sauce. The longer you cook it, the thicker and firmer the dulce de leche will become, so be careful not to overcook it. When the mixture reaches a thick, spreadable consistency, remove it from the heat and allow it to cool to room temperature. Discard the vanilla bean pod.
Step 5: Roll Out the Dough
Once your dough has rested, lightly flour your work surface and roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out circles of dough. If you don’t have a cookie cutter, you can use the rim of a glass. Arrange the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges. Keep an eye on them as baking times may vary depending on your oven. Once they are baked, remove the cookies from the oven and allow them to cool completely on a wire rack.
Step 7: Assemble the Alfajores
Once the cookies are cool, take a spoonful of the prepared dulce de leche and spread it generously on the bottom of one cookie. Place another cookie on top, gently pressing down to sandwich the two together. Repeat with the remaining cookies.
Step 8: Optional – Dust with Powdered Sugar
For a final touch, you can dust the Alfajores with powdered sugar before serving. This step is optional but adds a nice aesthetic and a light sweetness to the cookies.
Step 9: Serve and Enjoy
These Alfajores are now ready to be served. They are perfect for sharing at gatherings or enjoying with a cup of coffee or tea. They will keep well in an airtight container for up to 5 days, though we doubt they’ll last that long!
Alfajores are a delightful treat with a soft, buttery cookie exterior and a luscious, creamy dulce de leche filling. Whether you’re preparing them for a holiday gathering or just treating yourself, these cookies are sure to be a hit with anyone who tries them. Enjoy making these simple yet indulgent sweets with our step-by-step guide!
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