Hardly adapted from Paula Austin via

1 cup (2 sticks) unsalted butter, room temperature

½ cup white sugar

2 large egg yolks

1 large egg

2 teaspoons pure vanilla extract

2 shy-cups all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

½ teaspoon kosher salt

About 2 cups dulce de leche or caramel sauce*

Optional powdered sugar or sweetened flaked dried coconut

* For the perfect consistency of dulce de leche filling, I mixed a Chilean dulce de leche in a can, which is very, very thick, with a much thinner Mexican dulce de vaca in a plastic jar.  Canned dulce de leche will invariably be thicker, so buy a thin and a thick dulce de leche to mix together.  Also, I tend to like the very dark dulce de leche, because of the richer flavor.

1.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until smooth.  Add the egg yolks, egg, and vanilla, beating until combined.

2.  In a medium bowl, mix together the 2 cups flours, cornstarch, salt, and baking powder.  Add to the butter mixture in small increments, beating until blended.  Divide the dough in half, pressing each half into a disk, wrap the disks in plastic and the freeze until firm, about 30 minutes.

3.  Preheat oven to 350 degrees.  Unwrap dough on a lightly floured surface.  Rolling one disk at a time to 1/8 of an inch thickness.  Cut out 2-3 inch diameter rounds, placing about one inch apart on a buttered baking sheet.  Bake for about 10 minutes, or until the cookies just begin to turn golden brown.  Let cool completely on a cooling rack.

4.  To make sandwiches, spread about 1 tablespoon of the mixed dulce de leche on a cookie, then top with another cookie, twisting to spread the filling.  Roll the sides in coconut or dust with powdered sugar if desired.

14 thoughts on “Alfajores.

  1. Heidi

    I have seen this cookie many times now and am always so tempted to make them. Your photos capture their deliciousness perfectly. Well, what I perceive as delicious, because I have never had one. I have been making my own dulce de leche (without really good success…just ok) because I cannot find it in a grocery store! Yes, even in the hispanic food aisle! Not sure what the deal is. And when I DO come across it in the store, it’s outrageously expensive and that’s too bad because it’s one of my favorite things to eat and bake with.

    So what recipe did you use for these cookies? Or am I obviously missing the link? I really really want to try making these now!

    Thanks for the inspiration!

    • Nina

      Great! Thanks for making them 🙂 Glad they are as he remembers!! I’ll pass the thanks on to my little sister, it was she who found the recipe…

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