Alfajores Argentinean Style Recipe - Allrecipes.com
Alfajores Argentinean Style Recipe
  • READY IN ABOUT hrs

Alfajores Argentinean Style

Recipe by  

"This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!"

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
  3. Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
  4. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
  5. Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2011

Hi Chris, I actually had a question about this recipe - is it really 2 1/2 CUPS of cornstarch? Or is that supposed to be teaspoons? Just checking as I really want to make these cookies! Thanks. Val

 
Most Helpful Critical Review
Jul 07, 2011

Did not like these at all. Something about the texture..

 
Oct 29, 2009

It is nice to see more latinamerican recipes on this site. My father is Argentinian, and of course we are big fans of alfajores (specially the Havanna brand). I would only suggest adding tangerine zest to the cookie dough, as in some traditional argentinian recipes. Other recipes call for using cooked egg yolks in the dough. Also if you don't have original dulce de leche, you can make a very similar one by boiling a can of condensed sugared milk during at least 2 hours, but BEWARE: cool off completely before opening!

 
Oct 14, 2009

Very good! The best dulce de leche is "Conaprole" brand. You can find this in a argentinean bakery or uruguayan bakery. This tastes just like my mother's alfajores....She's, of course, from Argentina.

 
Jan 24, 2011

Really good recipe, loved them, just like I used to get in Argentinean bakery. I had the same problem as a previous reviewer that they would crumble like sand when I would try to get them on the cookie sheet to bake. I added 1/4 cup butter and 2 more egg yokes and it was perfect (I used Large eggs, maybe with Jumbo, the 3 the recipe would have called for would be fine). I also followed other reviewers suggestions instead of using all lemon I did 1/2 of the lemon extract and zest and then the other 1/2 orange extract and zest. I had no vanilla rum, so I just mixed 1/2 rum and 1/2 vanilla. I used sweetened coconut, I think it tastes better. When I take something to parties, I like taking something different, usually something that I grew up eating, this time it was the alfajores and they were a hit! Thank you for the recipe.

 
Jan 25, 2011

I am Bolivian so we make our own version of alfafores. I followed this recipe exactly except for the rum. Made it for a preschool/culture day. The kids gobbled it. My family loved it. Doubled the recipe. Only lasted a day. Only downside is that they took forever (a couple hours)! Will try rolling/cutting on parchment paper next time and cooking it right on there so I don't have to transfer!

 
Jan 28, 2011

I too had trouble with the dough being sandy. I managed to get them pressed together with much difficulty. I decided to just bake 6 and see how it went. When I baked, cooled and tried to ice those 6 with the dulce de leche, they crumbled. I added one extra egg yolk and a litte water to the remaining dough. With those additions, the dough worked fine. They tasted delicious!

 
May 03, 2012

I loved it the only thing is that I added 1/2cup more of butter and 1 more egg but they are really grate

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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