Alfajores (Latin American Sandwich Cookies)

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Introduction

Alfajores are delicate, melt-in-your-mouth sandwich cookies held together with dulce de leche, a sweet caramel-like filling. The dough uses cornstarch and lemon rind to create a tender, almost shortbread-like texture that pairs perfectly with the rich filling. These are ideal for serving alongside coffee or tea, or packaging as gifts.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies (12 sandwich pairs)

Ingredients

• ½ cup (120 ml) butter
• 1 cup (240 ml) white granulated sugar
• 1 egg
• 2 egg yolks
• 1 tsp vanilla
• 2 tsp lemon rind, grated
• 1½ cup (360 ml) cornstarch
• ½ cup (120 ml) flour
• 1 tsp baking powder
• ¼ tsp salt
• Dulce de leche

Instructions

1. Cream butter; add sugar and beat until fluffy.
2. Add egg and egg yolks one at a time, beating well. Beat in vanilla and lemon rind.
3. Sift together cornstarch, flour, baking powder, and salt. Add to batter and mix well.
4. Drop batter by small spoonfuls onto well-buttered baking sheet.
5. Bake at 350°F for 15 minutes. Remove immediately and cool.
6. Sandwich the cookies together with dulce de leche.

Variations

Citrus twist: Replace lemon rind with orange rind or a combination of both for a brighter, more aromatic filling note without changing the structure.

Coconut addition: Stir ½ cup shredded unsweetened coconut into the dry ingredients before mixing with the wet batter for a subtle texture contrast and tropical flavor.

Thicker dulce de leche layer: Use 1½ to 2 tablespoons of dulce de leche per sandwich instead of a thin spread for a richer, more indulgent bite.

Chocolate dipped: Once the sandwiched cookies have set, dip the edges or the bottom half into melted dark chocolate and let it cool on parchment paper for a more decadent finish.

Almond flavoring: Add ½ teaspoon almond powder to the dry ingredients if you want a subtle nutty undertone without altering the dough’s delicate structure.

Tips for Success

Chill the batter if it becomes too soft: If the butter is very warm or your kitchen is hot, refrigerate the batter for 10 minutes before spooning onto the baking sheet; this prevents the cookies from spreading too wide during baking.

Remove cookies immediately after baking: Take them off the baking sheet right when the 15 minutes is up and transfer to a cooling rack; leaving them on the hot sheet will continue to cook the bottoms and dry them out.

Ensure cookies are completely cool before filling: Warm cookies will soften the dulce de leche and cause the filling to slip out; wait at least 30 minutes at room temperature.

Use a piping bag or small spoon for even sizing: Drop uniform spoonfuls so all cookies bake in the same time and create evenly matched pairs for sandwiching.

Test dulce de leche consistency: If your dulce de leche is very thick, warm it gently for 10 seconds in the microwave to make it spreadable; if too thin, refrigerate it briefly to firm up before use.

Storage and Reheating

FAQ

Can I make the cookies ahead and fill them later?

Yes. Bake and cool the cookies, then store unfilled in an airtight container at room temperature for up to 5 days. Sandwich them with dulce de leche a few hours before serving.

What if my dulce de leche is too stiff to spread?

Warm it gently in the microwave for 10–15 seconds or set the jar in warm water for a few minutes until it reaches a spreadable consistency.

Can I use a different filling instead of dulce de leche?

Yes. Caramel sauce, chocolate ganache, or pastry cream work well as alternatives; adjust the amount based on how thick the filling is so the cookies don’t slide apart.

Why are my cookies spreading too much or turning out too thick?

Spreading is usually caused by warm batter or soft butter; chill the batter before baking. Overly thick cookies often come from too much flour or overworking the dough; mix gently after adding the dry ingredients.