Alfajores
Alfajores is a classic Argentina dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully baked or prepared featuring All purpose flour, Cornstarch, Butter, Egg Yolks, Lemon Zest, Dulce de leche and Desiccated Coconut, the components balance delicate sweetness and satisfying texture.
Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.
If you enjoy authentic Argentina cooking, be sure to also explore our recipe for Dulce De Leche.
Rate this recipe
Ingredients
- All purpose flour300g
- Cornstarch200g
- Butter200g
- Sugar100g
- Egg Yolks2
- Lemon Zest1 teaspoon
- Dulce de leche
- Desiccated CoconutSprinkling
Step-by-Step Instructions
11 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Make the Dough: Cream butter and sugar.
Add egg yolks and lemon zest.
Gradually mix in flour and cornstarch to form a dough.
Chill for 1 hour.
Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes.
Let cool.
Assemble: Spread dulce de leche on one cookie, then sandwich with another.
Roll the edges in coconut flakes.
Pro Tips:
Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.
Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Alfajores carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!