Alfajores are a soft and tender shortbread cookie with dulce de leche sandwiched between. Though the cookie originated in the Middle East, the Spanish took the cookies to South America where they are most commonly found now, and especially popular in Argentina. The cookies can be dusted in powdered sugar, or our favorite, rolled in coconut flakes. Dip half of the cookie in melted chocolate if you are feeling extra indulgent. Rolling the cookies in chopped almonds or pistachios isn’t traditional, but would be so good and add a nice little crunch.
The cookies are delicate to work with and if they become too difficult at any point, pop them in the refrigerator for a little bit to chill. If you leave the dough in the fridge for an extended period of time, set the dough out at room temperature for a few minutes before attempting to roll out the dough. Otherwise, it may crack and split too much. The high amount of cornstarch in the recipe gives the cookie its tender and crumbly crumb, but can also make the dough a little sensitive sometimes.
You can use a nice store-bought dulce de leech or make your own in the instant pot! The sweet, thick caramel-like sauce makes the cookies extra rich, which is why you’ll typically find these sold on the smaller side. We recommend cutting them with a 2 1/4” round cookie cutter. Even smaller ones would also be absolutely adorable!
Have you made these yet? Let us know how it went in the comments below!
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she’s also our go-to for all things regarding Midwestern cuisine. She’s also our expert pie crimper.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.