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Few desserts capture the heart of Argentina quite like alfajores. These delicate sandwich cookies, filled with creamy dulce de leche and often coated in chocolate or dusted with powdered sugar, are a beloved treat that embodies the sweet side of Argentinian culture.
Whether enjoyed as an afternoon indulgence or shared during celebrations, alfajores are more than just cookies, they’re a symbol of joy, tradition, and the love of all things sweet.
What Are Alfajores?
Alfajores are a traditional South American treat, and in Argentina, they have become a national treasure. At their core, alfajores consist of two soft, crumbly cookies that are filled with a generous layer of dulce de leche; a thick, caramel-like spread made from sweetened milk.
Some versions are dipped in chocolate, while others are rolled in shredded coconut, offering a delightful variety of textures and flavours. Each bite is a perfect combination of buttery richness and sweet creaminess, with the dulce de leche taking centre stage.
While alfajores are widely available in Argentina, from bakeries to supermarkets, they’re also lovingly made at home. They come in countless regional variations, with some featuring corn starch based cookies for a melt in your mouth texture, while others opt for sturdier shortbread-like cookies.
Regardless of the version, alfajores are a quintessential part of Argentinian life, often paired with a strong cup of coffee or mate for the ultimate treat.
Ingredients and Taste
The magic of alfajores lies in their simplicity and balance of flavours. The cookies themselves are typically made from a mix of flour, corn starch, butter, and sugar, resulting in a tender and slightly crumbly texture. A hint of vanilla or lemon zest is often added to the dough, giving the cookies a subtle fragrance that complements the sweetness of the filling.
Dulce de leche, the star ingredient, is rich, velvety, and deeply caramelized, with a flavours that’s both luxurious and comforting. When sandwiched between the cookies, it provides a creamy contrast to their delicate crumble.
Depending on the variation, the cookies might be finished with a coating of dark chocolate, which adds a bittersweet depth, or rolled in coconut, which brings a hint of tropical nuttiness. The taste is indulgent yet balanced, with the buttery cookies and sweet filling working in perfect harmony.
A Taste of History
The history of alfajores is as rich as their flavor, tracing back to Moorish Spain, where similar confections were made with honey, nuts, and spices. These treats made their way to South America during the colonial period, where they evolved into the alfajores we know today. Argentina, in particular, embraced the dessert, transforming it into a national symbol of sweetness and creativity.
Over time, the addition of dulce de leche became a defining feature of Argentinian alfajores, reflecting the country’s love for this iconic caramel spread.
By the 19th century, alfajores were a popular treat among travellers and workers, as they were easy to transport and offered a satisfying burst of energy. Today, they are enjoyed by people of all ages, from schoolchildren to office workers, as a beloved snack or dessert.
Alfajores (Dulce de Leche Cookies) Recipe
Serves: 4 people
Ingredients:
For the Cookies:
- 100g unsalted butter, softened
- 75g granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 150g all-purpose flour
- 50g corn starch
- ½ tsp baking powder
- Pinch of salt
For the Filling and Coating:
- 150g dulce de leche
- 50g shredded coconut (optional, for rolling edges)
- Powdered sugar (optional, for dusting)
Directions
To begin, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter and sugar using a hand mixer or whisk until light and fluffy. This step ensures a delicate texture for the cookies. Add the egg yolk and vanilla extract, mixing until fully incorporated.
In a separate bowl, sift together the flour, corn starch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing with a spatula or your hands until a soft, smooth dough forms. Avoid overmixing, as this can toughen the cookies. If the dough is too sticky, chill it in the refrigerator for 15 minutes.
Lightly flour a clean work surface and roll out the dough to a thickness of about 5mm (¼ inch). Use a round cookie cutter (approximately 5cm/2 inches in diameter) to cut out circles. Place the circles on the prepared baking sheet, leaving a small gap between each.
Bake the cookies in the preheated oven for 10–12 minutes, or until they are just beginning to turn golden around the edges. Avoid overbaking, as alfajores are meant to be soft and delicate. Remove from the oven and let the cookies cool completely on a wire rack.
While the cookies cool, prepare the filling. Place the dulce de leche in a small bowl and stir to ensure it has a smooth, spreadable consistency. If you prefer a thicker filling, refrigerate the dulce de leche for 10–15 minutes.
Once the cookies are completely cooled, spread a generous layer of dulce de leche on the flat side of one cookie. Gently press another cookie on top to create a sandwich. Repeat until all the cookies are paired and filled.
If desired, roll the edges of the filled cookies in shredded coconut for a traditional touch. Alternatively, dust the tops with powdered sugar for a simple yet elegant finish. Ensure the edges are clean and the filling doesn’t overflow for a polished presentation.
Serve the alfajores with a cup of coffee or mate for an authentic Argentine experience. Arrange them on a platter with a light dusting of powdered sugar for an inviting look. Store any leftovers in an airtight container at room temperature for up to 3 days to preserve their texture and flavour.
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