South American Alfajores
Indulge in the irresistible charm of **South American Alfajores**, the beloved dulce de leche sandwich cookies that melt in your mouth with every bite. These delicate treats feature a buttery, crumbly dough made with a blend of all-purpose flour and cornstarch, giving them their signature tenderness. Filled with rich, creamy dulce de leche and dusted generously with powdered sugar, alfajores are a perfect harmony of sweetness and texture. Ideal for dessert tables, special occasions, or an afternoon coffee break, this easy-to-follow recipe takes just 40 minutes of preparation time and yields 20 delectable cookies. Whether you’re introducing yourself to the joys of South American baking or recreating a beloved classic, these alfajores are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 400 grams Dulce de leche
- 50 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the sifted dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix.
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 30 minutes to firm up.
Once chilled, roll out the dough on a floured surface to a thickness of about 1/4 inch (5mm). Using a round cookie cutter (about 2 inches in diameter), cut out circles of dough and place them on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
Once the cookies are cool, spread about 1 teaspoon of dulce de leche onto the flat side of one cookie. Top with another cookie to create a sandwich, pressing gently to distribute the filling evenly.
Dust the assembled alfajores generously with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 513.0 g | 187% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 349.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1119 mg | 86% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
