Alfajores (Dulce de Leche Cookie Sandwiches)
Variations on this classic cookie can be found throughout Latin America, but alfajores are most closely associated with the café culture of Buenos Aires. Every home cook in Argentina has a trusted family recipe, each one unique, but always with a decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie.
Ingredients
- 1 2/3 cups cornstarch
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 2/3 cups white granulated sugar
- 10 tbsp unsalted butter softened
- 1 tbsp cognac or brandy
- 1/2 tsp lemon zest
- 4 egg yolk
- dulce de leche canned, for filling cookies
Instructions
- Pre-heat oven to 350F (180C).
- In a bowl, sift together cornstarch, flour, and baking powder; set aside.
- In a mixer fitted with a paddle, beat together sugar and butter until fluffy. Add cognac and zest; beat. Add yolks one at a time; beat. Add dry ingredients; mix.
- Transfer dough to a floured surface, knead briefly; divide into 3 pieces. Working with 1 dough piece at a time, roll dough to ¼" thickness. Using a 2½" round cookie cutter, cut out cookies; transfer to parchment paper–lined baking sheets, spaced 1" apart. Re-roll scraps and repeat.
- Bake until golden, 12–15 minutes. Let cool.
- Flip half the cookies over; top each with 1 heaping teaspoon of the dulce de leche. Top with remaining cookies.
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