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Alfajores Cookies

Servings 30 small alfajores cookies
Author נטלי


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


  1. Cookies: In a food processor with a steel blade, put butter, flour, cornstarch, baking powder and sugar powder and blend to fine crumbs.
  2. Add egg yolks, brandy, vanilla and lemon zest and blend just until a smooth dough forms.
  3. Flatten the dough into a disc shape, wrap in plastic wrap and refrigerate for an hour.
  4. Preheat oven to 160c degrees.
  5. On a floured work surface roll out the dough 4mm thick.
  6. Cut out small circles with a cookie cutter about 3cm in diameter.
  7. Arrange the cookies on an oven pan lined with baking paper.
  8. Bake for about 8-10 minutes or until cookies are lightly golden brown.
  9. Cool completely at room temperature and divide into couples.
  10. 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.
  11. Store in a sealed container and serve after 3-4 hours at least.

Recipe Notes

  • 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.