The traditional Argentinian cookies, the Alfajores, luscious dulce de leche are sandwiched between two buttery, crumbly cookies and rolled in shredded coconut. Perfect to accompany your afternoon espresso!
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Today, I’m excited to share the recipe for this time-honored Argentinian recipe: the Alfajor (pronounced al-fah-hor) cookie. Straight from Argentina, this recipe comes via my best friend’s mother, Susana. Born and raised in Cordoba, Susana ate her fair share of these delicate sandwich cookies and generously shared her family recipe with us.
These cookies are cornstarch-based, creating a very delicate and melt-in-your-mouth treat. The dough is crumbly due to the lack of liquids in it, but comes together nicely.
Generously filled with dulce de leche, a confection that’s luscious and sweet, true alfajor fans wait a day or two to consume them. They slightly soften after being sandwiched, lending to their familiar texture. Dulce de leche can be bought in cans, the most familiar brand, Nestle La Lechera, is most commonly found in the international or baking aisle of your local store.
Can’t find dulce de leche? You can make your own by boiling a can of sweetened condensed milk for a couple hours. The slow, simmering water softly cooks the condensed milk into a deep, rich dulce de leche. Another great substitute is cajeta, which is dulce de leche made with goat’s milk instead of cow’s milk. Our favorite brand of cajeta is Fat Toad Farm! Bakers Royale has an oven method of making dulce de leche, worth checking out.
You can find a variety of these cookies all over Latin America, in countries like Paraguay, Uruguay, and specially Argentina. Local grocery stores, shops, and gift boutiques always have a stock of these special cookies (or so they say, since I’ve never been to any of these countries!)
Give these sandwich cookies a try, you’ll be surprised at how delicious they are. Slightly sweet, they’re perfect with your coffee or as an addition to a dessert table. Sprinkling them with powdered sugar is a classic way to serve them and adds a touch more of sweetness. Thanks again to Maria and her mom, Susana, for graciously sharing this recipe!