Alfajores Recipe!

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Searching for an alfajores recipe to emulate the ones I first had in Argentina has taken me a few years, but I have finally recreated what can probably be described as my favourite baked dessert ever. These biscuit sandwiches are filled with a rich caramel known as dulce de leche, a magnificent concoction that occurs when condensed milk is caramelised after hours of cooking.

For the dulce de leche, you can either cook on the stove for a smoother texture or take the short cut (as taken in this recipe) and cook for 2.5 hours in the oven. Regardless, the end result is a melt-in-your-mouth cookie that is perfect for a light dessert or afternoon indulgence… and it takes me back to South America with every bite!

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Alfajores Recipe!
Recipe Type: Baking
Cuisine: Spanish
Author: World of Wanderlust
Prep time:
Cook time:
Total time:
Serves: 12
A typical baked classic that is popular in Spain and many parts of Latin America. This biscuit sandwich is filled with dulce de leche, a rich caramel sauce that will leave you begging for more!
  • 1 tin condensed milk (for dulche de leche)
  • 1 cup cornflour
  • 3/4 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 120 grams unsalted butter (room temperature)
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, for dusting
  1. Heat the oven to 220°C (425°F).
  2. To make the dulce de leche, empty 1 tin of condensed milk into a pie dish and cover tightly with foil.
  3. Place the pie dish inside a large casserole dish, filling the outer dish with hot tap water until the water comes up half way on the pie dish.
  4. Place the above dish in the oven for 1 hour.
  5. After one hour, remove dish from the oven and whisk lightly for 1 minute. Re-cover with foil, re-fill water to half way, and replace in the oven for a further 1.5 hours.
  6. Once completed, remove dish and whisk again lightly for 3 minutes. Leave to cool to room temperature.
  7. Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.
  8. Place the butter and sugar in the bowl of a mixmaster. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in colour and fluffy (about 3 minutes).
  9. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
  10. Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly.
  11. Place in the refrigerator until firm (approx. 1 hour).
  12. Meanwhile, re-heat the oven to 180°C (350°F).
  13. Line 2 baking sheets with parchment paper and set aside.
  14. Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, re-rolling the dough as necessary until all of it is gone.
  15. Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom (about 12 to 14 minutes). Transfer to a wire rack to cool completely.
  16. Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich.
  17. Dust generously with powdered sugar before serving.


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    Risen online full movie
    February 27, 2016 at 9:34 pm

    Sweet blog! I found it while surfing around on Yahoo News. Do you have any suggestions on how to get listed in Yahoo News? I’ve been trying for a while but I never seem to get there! Appreciate it

    February 27, 2016 at 7:27 pm

    As an Argentine I love Alfajores with passion xD Now that I live in Germany they are basically nonexistent here, so thanks for posting the recipe, I’ll try it out 🙂


    February 25, 2016 at 7:48 am

    This is the best treat that you can find in South America, especially in Argentina! Brought 3 homemade packages of it home for my friends and family – they loved them!

    February 25, 2016 at 7:32 am

    how is it that i LIVED in Europe and I have never heard of these??? Excited to try something new!!

    February 24, 2016 at 5:26 pm

    Looks delicious!! I never tried but now I will 🙂

    February 24, 2016 at 10:15 am

    Oh yeses, these are my favourite desserts from South America too, I ate one every day for the 2 weeks I was in Argentina, whoops!

    Linda Wagner
    February 24, 2016 at 9:33 am

    When you list corn flour is that corn meal or cornstarch?
    Thanks can’t wait to try these.

    Karen Farber
    February 24, 2016 at 9:26 am

    Alfajores are my weakness! I’m peruvian and we have them there too. They are the best!

    February 24, 2016 at 9:25 am

    Oooo these look so good! I’ve never had one but I’m sold!

    Erin Buchanan
    February 24, 2016 at 9:06 am

    these look incredible! so yummy, have to try! x

    February 24, 2016 at 8:32 am

    I’ve never heard of these before but they look so delicious!

    February 24, 2016 at 8:10 am

    I’m obsessed with dulce de leche. Those look delicious!!

    Rachael @ Catch Me if You Can
    February 24, 2016 at 8:10 am

    these look delicious! i cant wait to try them out, i am always looking for new cookies recipes to try on our housesitter 🙂