Alfajores

Argentinian cornstarch⏱ 45 min⚡ Vegetarian

These alfajores are delicate, pale sandwich biscuits with a soft, sandy crumb from cornstarch and a bright hint of lemon zest. Filled generously with rich dulce de leche and finished with coconut around the edges, they are tender, buttery, and irresistibly melt-in-the-mouth.

Nutrition · per serving

463kcal

5gProtein

60gCarbs

23gFat

1.5gFiber

2 servings

Ingredients

11 items

Masa de alfajores

cornstarch90 g

plain flour60 g

baking powder1/2 tsp

fine salt1 pinch

unsalted butter, softened50 g

caster sugar35 g

egg yolk1

lemon zest1 tsp

vanilla extract1/2 tsp

Relleno y acabado

dulce de leche100 g

desiccated coconut20 g

Tips

•For the most authentic texture, avoid browning the tops; alfajores should be tender, pale, and crumbly.
•If your kitchen is warm and the dough becomes too soft to cut neatly, chill it for 5 minutes within the resting time before cutting.
•A thicker dulce de leche repostero-style filling works best because it holds its shape better than a runnier caramel.
•These are best eaten the day they are made, but they keep in an airtight container for 2 days.

Steps

1
Preheat the oven to 170°C conventional / 150°C fan. Line a baking tray with baking paper. In a small bowl, whisk together the cornstarch, plain flour, baking powder, and salt so the leavening is evenly distributed.
90 g cornstarch60 g plain flour1/2 tsp baking powder1 pinch fine salt
2
In a separate bowl, beat the softened butter and caster sugar until smooth and slightly paler, about 1 to 2 minutes. Beat in the egg yolk, lemon zest, and vanilla extract just until fully combined; do not overwork, which can make the biscuits less tender.
50 g unsalted butter, softened35 g caster sugar1 egg yolk1 tsp lemon zest1/2 tsp vanilla extract
3
Add the dry mixture to the butter mixture and gently mix until a soft dough forms. If needed, use your hands to bring it together, but stop as soon as it is cohesive. Roll the dough between two sheets of baking paper to about 6 mm thick for delicate but sturdy alfajor shells.
90 g cornstarch60 g plain flour1/2 tsp baking powder1 pinch fine salt50 g unsalted butter, softened35 g caster sugar1 egg yolk1 tsp lemon zest1/2 tsp vanilla extract
4
Cut out 4 rounds about 5 to 6 cm wide and place them on the prepared tray. Gather and reroll scraps once if needed. Bake for 10 to 12 minutes, until the bottoms are just lightly golden and the tops remain pale. This gentle bake keeps the texture short and sandy rather than crisp.
5
Let the biscuits cool on the tray for 5 minutes, then transfer carefully to a rack. Cool completely before filling; warm biscuits will cause the dulce de leche to slide.
6
Spread or pipe about 25 g dulce de leche onto the flat side of 2 biscuits. Sandwich with the remaining biscuits and press very gently until the filling reaches the edges without cracking the shells.
100 g dulce de leche
7
Roll the exposed dulce de leche edges in desiccated coconut so it adheres all around. Serve immediately, or let the alfajores sit for 10 minutes for the filling to settle slightly.
100 g dulce de leche20 g desiccated coconut

Origin & History

Alfajores are one of Argentina’s most beloved sweet treats, descended from sweets introduced to Spain during the Moorish period and later adapted across Latin America. In Argentina, the cornstarch version filled with dulce de leche and edged in coconut became especially popular as a bakery and home-baked classic.

argentinian alfajores dulce de leche vegetarian baking cookie dessert

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Alfajores

Steps

Preheat the oven to 170°C conventional / 150°C fan. Line a baking tray with baking paper. In a small bowl, whisk together the cornstarch, plain flour, baking powder, and salt so the leavening is evenly distributed.

90 g cornstarch60 g plain flour1/2 tsp baking powder1 pinch fine salt

In a separate bowl, beat the softened butter and caster sugar until smooth and slightly paler, about 1 to 2 minutes. Beat in the egg yolk, lemon zest, and vanilla extract just until fully combined; do not overwork, which can make the biscuits less tender.

50 g unsalted butter, softened35 g caster sugar1 egg yolk1 tsp lemon zest1/2 tsp vanilla extract

Add the dry mixture to the butter mixture and gently mix until a soft dough forms. If needed, use your hands to bring it together, but stop as soon as it is cohesive. Roll the dough between two sheets of baking paper to about 6 mm thick for delicate but sturdy alfajor shells.

90 g cornstarch60 g plain flour1/2 tsp baking powder1 pinch fine salt50 g unsalted butter, softened35 g caster sugar1 egg yolk1 tsp lemon zest1/2 tsp vanilla extract

Cut out 4 rounds about 5 to 6 cm wide and place them on the prepared tray. Gather and reroll scraps once if needed. Bake for 10 to 12 minutes, until the bottoms are just lightly golden and the tops remain pale. This gentle bake keeps the texture short and sandy rather than crisp.

Let the biscuits cool on the tray for 5 minutes, then transfer carefully to a rack. Cool completely before filling; warm biscuits will cause the dulce de leche to slide.

Spread or pipe about 25 g dulce de leche onto the flat side of 2 biscuits. Sandwich with the remaining biscuits and press very gently until the filling reaches the edges without cracking the shells.

100 g dulce de leche

Roll the exposed dulce de leche edges in desiccated coconut so it adheres all around. Serve immediately, or let the alfajores sit for 10 minutes for the filling to settle slightly.

100 g dulce de leche20 g desiccated coconut

Origin & History