Alfajores are my favorite cookies in the world! I love how the cookies melt in your mouth and have the perfect texture with Dulce de Leche inside and coconut on the sides. It’s definitely the most genius cookie there is, and I make it quite a lot at home.
For the dough:
- 200 grams (1 cup) cold butter cut into cubes
- 210 grams (1 1/2 cups) all-purpose flour
- 240 grams (1 1/2 cups + 3 tbsp.) cornstarch
- 10 grams (2 tsp.) baking powder
- 120 grams (1 cup) sugar powder
- 3 large egg yolks
- 3 tbsp. brandy or rum
- zest of 1/2 lemon
- 1/2 tsp. vanilla extract
For filling and decoration:
- 1 can Dulce de Leche preferably one that is made in Argentina
- Shredded coconut
Cookies: In a food processor with a steel blade, put butter, flour, cornstarch, baking powder and sugar powder and blend to fine crumbs.
Add egg yolks, brandy, vanilla and lemon zest and blend just until a smooth dough forms.
Flatten the dough into a disc shape, wrap in plastic wrap and refrigerate for an hour.
Preheat oven to 160c degrees.
On a floured work surface roll out the dough 4mm thick.
Cut out small circles with a cookie cutter about 3cm in diameter.
Arrange the cookies on an oven pan lined with baking paper.
Bake for about 8-10 minutes or until cookies are lightly golden brown.
Cool completely at room temperature and divide into couples.
Fill each 2 cookies with Dulce de Leche generously and press gently so that the Dulce de Leche reveals on the sides. Roll the sides in some shredded coconut.
Store in a sealed container and serve after 3-4 hours at least.
- The cookies are best after at least 3-4 hours, but preferably made one day before serving.
- Keep the cookies in an airtight container at room temperature up to 5 days. On hot and humid days it is recommended to keep in the refrigerator.
- The alfajores cookies can be frozen for up to a month stored in a sealed box.
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