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My review
Alfajores Argentinean Style
1
CHRIS4FOOD
"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
1 h 20 m servings 157Original recipe yields 36 servings (3 dozen cookies)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
- 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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4963 Ratings
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Most helpful positive review
2/20/2011
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! Thank...
Most helpful critical review
7/7/2011
Did not like these at all. Something about the texture..
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2/20/2011
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! Thank...
10/29/2009
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 tangeri...
1/23/2011
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 th...
10/13/2009
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 A...
1/20/2011
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 th...
12/8/2012
With a few modifications, this is really a great recipe. My Argentine husband loves them and I've made them 4 times now, adjusting to my perfection. I use 2 1/2 c. Flour and 1 2/3 c. Corn starch...
1/27/2011
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 th...
3/13/2012
I loved it the only thing is that I added 1/2cup more of butter and 1 more egg but they are really grate
10/31/2010
Just made these for our friends who are from Argentina...they said they taste just like home! Excellent recipe, thank you!