Heavenly Homemade Alfajores
Melt-in-your-mouth Argentinian sandwich cookies filled with rich dulce de leche and a bit of flaked coconut
- Prep time
- 40 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 11 T unsalted butter (at room temperature)
- 3/4 cup powdered sugar
- 6 egg yolks
- 1 tsp finely grated lemon zest (about 1/2 lemon)
- 1 1/2 c cornstarch
- 1 c all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 c dulce de leche
- 1/2 c unsweetened finely shredded coconut
Instructions
- 1
In a stand mixer, fitted with the paddle attachment, combine the room temperature butter and powdered sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
- 2
Add the egg yolks, one at a time, until thoroughly combined. Lower the speed of the mixer, and add the lemon zest, corn starch, flour, baking soda, baking powder, and salt. Mix JUST until a loose dough has formed, about 30 seconds.
- 3
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, set aside. Pour the dough out onto a well-floured work surface, and use your fingertips to shape it into a ball. Roll the dough out using a rolling pin to 1/4" thickness. Use a 3-4 centimeter round cutter to cut out the cookies. You can re-roll the dough scraps, and cut more cookies.
- 4
Place the dough rounds onto the prepared baking sheet, and bake for 7-8 minutes ONLY. The should be puffy, and pale. Let cool for 10-15 minutes. Spoon a generous teaspoon of dulce de leche onto 1/2 of the cookies, sprinkle with a bit of sea salt, and sandwich the top cookie on. Serve at room temperature. OPTIONAL: roll the edges of the cookie in the unsweetened coconut flakes. Store in an airtight container in the fridge. Allow to come to room temperature before serving.