Classic Argentine Alfajores
Super soft cornstarch cookies sandwich together with sweet creamy dulce de leche and rolled in coconut flakes. A classic and delicious Argentine snack.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 2+1/2 cup corn starch (, use spoon and level method)
- 1+1/2 cup all purpose flour (, use spoon and level method)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1+1/4 cup icing sugar (, sifted)
- 7 oz unsalted butter (, soften)
- 3 large egg yolks (, room temperature)
- 1 tsp vanilla extract
- zest of 1 medium sized lemon
- bakery dulce de leche (, as needed)
Instructions
- 1
Sift everything into a bowl, set aside.
- 2
In another bowl, mix powdered sugar and butter until creamy using a handheld whisk. Add in egg yolk one by one, mixing well to combine after each addition. Add in vanilla extract, lemon zest and mix to combine.
- 3
Add in dry ingredients in 3 additions, mixing just enough after each addition. Don't over mix. For the 3rd addition, you will not be able to mix everything to combine using hand held mixer. When it's half mixed, pour everything onto the working surface.
- 4
Start folding the mixture onto itself and gently push with your palm until you get a ball. Do not knead. Refer to tutorial video above for better understanding.
- 5
Wrap with cling film and chill in the fridge for 30 minutes or until manageable.
- 6
Put 1/3 of dough on a cling film and cover it with another. Gently roll it into 8-10mm thickness. If the dough breaks, just gently push it back together. Chill in the fridge for 10 minutes while you continue rolling the rest.
- 7
Take 1 rolled dough from the fridge and place it on the working surface. Remove the top cling film. Cut out 1.7 inch (4.5 cm) circles using floured cutter/glass. Place on parchment paper on baking tray. Place in the fridge if you're not baking them immediately.
- 8
Bake at 360F (180ºC) in a preheated oven, conventional mode, on middle rack for 10-12 minutes or until fully cooked without having any toasted colour. Cool completely before using.
- 9
Pipe dulce de leche on the bottom side of a cookie, more or less the same thickness of the cookie itself. Take another cookie and place it on top and lightly press. Roll in desiccated coconut. Enjoy!
- 10
Place in air tight container, at room temperature. Best consumed the next day. Last good for 1 week at room temperature, 2 weeks in the fridge.