Have you been to Argentina? When I was there a few years ago, Aaron and I ate chocolate-covered alfajores every single day. Alfajores are delicious in their simplicity: two buttery cookies with a layer of dulce de leche in the middle.
Pin This For Later!
If you buy alfjores pre-made in Argentina, they’re covered in chocolate. The crumbly cookie, smooth dulce de leche, and chocolate make a satisfying, yet not overly sweet treat (especially with coffee).
Ok, now I’m just making myself want to go back to Argentina!
Even though I have fond memories of eating alfajores in Argentina, I hadn’t thought about making them at home until I was chatting with my new friend Rosemary at the Women in Travel Summit last spring. She mentioned having eaten homemade alfajores in Argentina, and that’s when I realized just how easy they are to make at home!
The alfajores ingredients list is small and it only takes a few minutes to mix the dough. You can make them plain, with coconut or covered in chocolate. I made plain and coconut alfajores and found them both delicious. Keep a can of dulce de leche in your pantry for when you get an alfajores craving!
- The alfajores cookies are delicate and will break easily. Be very careful when transferring them from the baking sheet to the cooling rack and when spreading the dulce de leche.
- These alfajores taste different than the ones I remember eating in Argentina, but that could be due to the lack of chocolate covering. I’d planned to dip my alfajores in chocolate but after half of the broke when I added the dulce de leche, I decided against it. If you’re very careful and take your time, you might have better luck!
- 7 Tbsp butter softened
- 2.5 Tbsp powdered sugar
- 5 Tbsp flour
- 5 Tbsp corn starch
- dulce de leche
- coconut flakes
- melted chocolate
- Heat oven to 350 F.
- Beat softened butter with powdered sugar until creamed.
- In a separate bowl, blend flour and cornstarch with a whisk.
- Mix dry ingredients with creamed butter and powered sugar using a wooden spoon until it just comes together to make a ball of dough.
- Knead dough a few times on a floured surface to ensure that all of the ingredients are well combined. If the dough is sticky, sprinkle a little flour on it.
- Flatten out the dough, cover with plastic wrap, and chill in the fridge for 30 minutes.
- Take dough out of the fridge and roll it out on a floured surface until it’s 1/4 inch thick. Sprinkle four on the dough as needed to keep it from sticking to the rolling pin. Use a round cookie or biscuit cutter to cut out cookies. A small jar or glass will work, too.
- Transfer cookies onto a baking sheet lined with parchment paper.
- Chill cookies in the fridge for 10 minutes.
- Bake for 10-12 minutes (until the edges are just starting to turn brown). Let cookies cool on a wire rack.
- Open a can of dulce de leche and stir with a knife. Carefully spread dulce de leche on one cookie. Gently top with another cookie.
- Optional: roll alfajores in shredded coconut or dip in melted chocolate.