Alfajores

Alfajores are traditional Argentine cookies made with two delicate shortbread-like cookies sandwiched together with dulce de leche and finished with a coating of shredded coconut. Cornstarch gives them their signature melt-in-your-mouth texture.

When developing this recipe, I tested several different versions. Many recipes use a higher proportion of cornstarch, which creates a very crumbly cookie but can also leave a noticeable starchy aftertaste. After experimenting with ingredients and techniques from various recipes, I came up with my own version that delivers the perfect balance of flavor and texture

Ingredients

• 250 g unsalted butter, room temperature

• 3/4 cup sugar (190 g)

• 3 egg yolks

• 1 1/2 cups flour (190 g)

• 1 cup cornstarch (117 g)

• 1 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt

• 1 can dulce de leche

• 1/2 cup shredded coconut

Steps

1. Beat the butter and sugar with a mixer until light and creamy

2. Add the egg yolks one at a time, beating for another couple of minutes

3. In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, and salt

4. Add the dry ingredients to the butter mixture and knead into a dough

5. Roll the dough out to a thickness of about 5 mm (1/4 inch) on a lightly floured surface

6. Cut out circles 3–4 cm (1¼–1½ inches) in diameter. Using a small cookie cutter, cut out the center of half of the cookies if desired

7. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes

8. Allow the cookies to cool completely

9. Spread about 1 tsp of dulce de leche on one cookie and sandwich with another cookie

10. Roll the edges of the cookies in shredded coconut