Ingredients
Equipment
Instructions
Dough
- In a medium bowl, whisk together: Cornstarch, flour, baking powder, baking soda, and salt.In a large bowl, cream together: Butter and powdered sugar until pale and fluffy (2–3 minutes). Add yolks one at a time, mixing well after each. Mix in vanilla and lemon zest.Gradually add dry ingredients. Mix until just combined. The dough should be soft but not sticky.Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll & Cut:Preheat oven to 350°F (175°C).Roll dough on a floured surface to about 1/4 inch (6 mm) thick. Cut into rounds using a 2-inch cookie cutter.Place on parchment-lined baking sheets, about 1 inch apart.
- Bake:Bake for 10–12 minutes, until the cookies are just set but not browned.Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Assemble:Once completely cool, spread about 1 tablespoon of dulce de leche onto the flat side of half the cookies. Sandwich with the other half and press gently.
Notes
Don’t overwork the dough: Mix just until combined to keep the cookies tender and crumbly.
Chill the dough: This prevents spreading and makes rolling easier. You can chill it longer if needed—just let it sit out a few minutes to soften slightly before rolling.
Roll evenly: Aim for consistent thickness (~¼ inch) to ensure even baking. Use rolling pin rings or guides if you have them.
Cornstarch is key: It’s what gives alfajores their melt-in-your-mouth, delicate texture. Don’t substitute with more flour.
Lemon zest adds authenticity: It gives the dough a traditional hint of citrus that's typical in Argentine versions, but you can skip it for a more neutral vanilla flavor.
Butter temperature matters: Use room temperature butter for easier creaming and better texture.
Don’t brown them: Alfajores should be pale, soft, and just set when you remove them from the oven. Overbaking makes them dry.
Don’t overfill: The dulce de leche will spread slightly when you sandwich the cookies, so about 1 tablespoon is perfect.
Most calories come from butter, cornstarch-based cookies, and dulce de leche filling. The saturated fat primarily comes from the butter and milk-based dulce de leche, while the majority of sugars come from the filling and powdered sugar used in the dough.
Nutrition Facts (Estimated)
Serving Size: 1 alfajor (about 45 g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 190 | |
| Total Fat | 9 g | 12% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 35 mg | 12% |
| Sodium | 75 mg | 3% |
| Total Carbohydrate | 26 g | 9% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 15 g | |
| Added Sugars | 15 g | 30% |
| Protein | 2 g | 4% |
*Percent Daily Values (DV) are based on a 2,000-calorie diet.