Discover the Magic of Argentine Alfajores
Argentine alfajores are soft cookies filled with creamy dulce de leche and coated in chocolate. They’re a crowd-pleaser. I first made them during a family get-together, and my cousins couldn’t stop talking about how good they were. Simple yet unforgettable.
The Story Behind Argentine Alfajores
Alfajores started in the Middle East but became a hit in Argentina. There, they turned into a national favorite. Traditional recipes use cornstarch for a light texture. Some modern versions add chocolate or coconut flakes. Every bite feels like comfort food.
Why You’ll Love This Recipe
This recipe is easy, even for beginners. The flavors are rich but not overpowering. The buttery cookies and creamy dulce de leche pair perfectly. Great for impressing guests or enjoying as a snack.
Perfect Occasions for Argentine Alfajores
Bring these to tea parties, holidays, or casual hangouts. They’re perfect for birthdays, baby showers, or just treating yourself. Their elegant look makes them great gifts too.
Ingredients for Your Alfajores
- 1 cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking powder
- ½ cup unsalted butter, softened
- ½ cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ cup dulce de leche
- 4 ounces dark chocolate, melted
Substitution Options for Flexibility
- Swap all-purpose flour for gluten-free flour.
- Use margarine instead of butter if needed.
- Replace dark chocolate with milk or white chocolate.
- Try honey or maple syrup instead of dulce de leche for a twist.
Step 1: Mix Dry Ingredients
In a bowl, whisk together flour, cornstarch, and baking powder. This creates a light base. Cornstarch keeps the cookies soft. Make sure it’s well mixed before moving on.
Step 2: Cream Butter and Sugar
Beat butter and powdered sugar until fluffy. Add egg yolks one at a time, then mix in vanilla. It should smell sweet and inviting. Use room-temperature butter for best results.
Step 3: Combine Wet and Dry Mixtures
Add dry ingredients to the wet mix. Mix until smooth dough forms. If sticky, chill it for 15 minutes. Chilling helps the dough hold its shape when rolling out.
Step 4: Shape and Bake Cookies
Roll dough thinly and cut into circles. Place on a lined baking sheet. Bake at 350°F (175°C) until golden around the edges. Let cool completely before assembling. Freshly baked cookies smell amazing!
Step 5: Assemble and Decorate
Spread dulce de leche between two cookies. Dip edges in melted chocolate for a glossy finish. Let the chocolate set before serving. Enjoy the gooey center and crisp exterior!
Chef’s Tip
To enhance flavor, lightly toast the cornstarch before using it. It adds a subtle nuttiness. A small step that makes a big difference!
Time Breakdown
- Prep Time: 20 minutes
- Cooking Time: 12 minutes per batch
- Resting Time: Optional, 15 minutes
- Total Time: About 1 hour
Nutritional Information
Each alfajor has about 150 calories, 8g fat, 18g carbs, and 2g protein. Perfect for a treat without overdoing it.
Fun Fact About Alfajores
Alfajores come in many shapes and sizes. In some places, they’re rolled in shredded coconut instead of chocolate. Try both styles to find your favorite!
Necessary Tools
- Mixing bowls
- Rolling pin
- Circular cookie cutter
- Baking sheets
- Wire rack for cooling
Storage Instructions
Store alfajores in an airtight container at room temperature. Keep them away from sunlight. They stay fresh for up to a week. Freeze unbaked dough for future batches.
If dipped in chocolate, layer cookies with parchment paper to prevent sticking. Handle gently to keep the coating intact.
Avoid refrigeration unless necessary. Cold temps can mess with the dulce de leche texture.
Tips and Tricks
- Chill dough to prevent spreading while baking.
- Use a piping bag to spread dulce de leche evenly.
- Dip only half the cookie in chocolate for variety.
Serving Suggestions
- Pair alfajores with hot coffee or tea.
- Serve alongside fresh berries for contrast.
Healthier Alternatives
Looking for lighter options? Here are six ideas:
- Gluten-Free Version: Swap all-purpose flour with almond flour.
- Low-Sugar Option: Cut powdered sugar by half and use stevia-sweetened dulce de leche.
- Vegan Twist: Replace butter with coconut oil and eggs with flaxseed gel.
- Dark Chocolate Lover: Use 85% cacao chocolate for less sugar.
- Fruit-Filled: Substitute jam for dulce de leche.
- Coconut-Coated: Roll edges in shredded coconut instead of chocolate.
Mistake 1: Overmixing Dough
Overmixing makes cookies tough. Mix just until combined. Stop once the dough comes together. Use a light hand when adding dry ingredients.
Mistake 2: Skipping Cooling Time
Cooling prevents cookies from crumbling. Don’t rush. Always let cookies rest before handling.
Mistake 3: Uneven Filling
Too much filling spills out; too little leaves bland bites. Spread evenly with a knife or piping bag. Consistency matters.
Frequently Asked Questions
Can I freeze alfajores?
Yes, freeze assembled alfajores wrapped in plastic wrap. Thaw at room temperature before serving.
What is dulce de leche?
Dulce de leche is caramelized milk. It’s creamy, sweet, and key for authentic alfajores.
How do I make my own dulce de leche?
Simmer a can of condensed milk in water for 2-3 hours. Stir occasionally to avoid burning.
Can I use store-bought cookies?
Yes, but homemade cookies taste better and have a softer texture. Store-bought may feel dry.
Why does my dough crack?
Dry dough cracks easily. Add a splash of milk to soften it slightly.
Do I have to dip in chocolate?
No, skip chocolate if you prefer. Coconut flakes or powdered sugar work fine too.
How long do alfajores last?
Stored properly, they last up to a week. Freeze dough for longer shelf life.
Is cornstarch necessary?
Yes, cornstarch keeps cookies tender. Don’t leave it out.
Can kids help with this recipe?
Absolutely! Rolling dough and spreading filling are fun tasks for kids.
Why are my cookies flat?
Flat cookies happen with warm dough. Chill dough before baking for puffier results.
Conclusion
Argentine alfajores bring sweetness and tradition to any occasion. With this guide, you’re ready to make treats everyone will love. Happy baking!
Equipment
- Mixing bowls
- Rolling pin
- Circular cookie cutter
- Baking sheets
- Wire rack for cooling
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 0.25 teaspoon baking powder
- 0.5 cup unsalted butter, softened
- 0.5 cup powdered sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 0.5 cup dulce de leche
- 4 ounces dark chocolate, melted
Instructions
- In a bowl, whisk together the flour, cornstarch, and baking powder. This creates a light base for your cookies. Cornstarch gives them their signature softness. Make sure everything is evenly combined before moving on.
- In another bowl, beat the butter and powdered sugar until fluffy. Add the egg yolks one at a time, then mix in the vanilla. The mixture should smell sweet and inviting. Pro tip: Use room-temperature butter for best results.
- Slowly add the dry ingredients to the wet mixture. Mix until a smooth dough forms. If it feels sticky, chill it for 15 minutes. Chilling helps the dough hold its shape while rolling out.
- Roll out the dough thinly and cut it into circles. Place them on a lined baking sheet. Bake at 350°F (175°C) until golden around the edges. Let them cool completely before assembling. Freshly baked cookies smell amazing!
- Spread dulce de leche between two cookies to form a sandwich. Dip the edges in melted dark chocolate for a glossy finish. Allow the chocolate to set before serving. Enjoy the gooey center and crisp exterior!