Easy Alfajores

Yamilette González
The origin of Alfajores dates back to the Arab conquest in Spain, where it was a sweet made from almond paste, nuts, and honey, more similar to a nougat. Years later it arrived in America, and it is in Argentina where it evolved and became popular in the form of two or more round cookies stuck together with dulce de leche, jams, jellies, or other ingredients. While its variants in this country are extensive, try these classics of dulce de leche and grated coconut. You'll love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups butter, (200 g) at room temperature
  • 3/4 cups sugar, (100 g)
  • 4 egg yolks
  • 1 teaspoon vanilla essence
  • 2 cups cornstarch, (250 g)
  • 3/4 cups wheat flour, (100 g)
  • 1 tablespoon baking powder
  • 1/3 tablespoons salt
  • 1 teaspoon lime zest
  • butter, for greasing
  • 2 cups dulce de leche
  • 2 tablespoons spiced rum
  • 1 cup shredded coconut
Preparation
40 mins
10 mins
Low
  • Using a mixer, cream the butter with the sugar until the consistency becomes spreadable. Add the egg yolks and vanilla one by one, mixing continuously.
  • On low speed, gradually add the cornstarch, wheat flour, baking powder, salt, and lemon zest until integrated. Remove from the mixer, finish incorporating with your hands, and place on cling film, roll out, place on a baking sheet, and refrigerate for 20 minutes.
  • Preheat the oven to 140°C. On a floured flat surface, roll out the chilled dough to ½ centimeter thick, cut with a 4 or 5 cm diameter ring, place on a greased baking sheet, and bake for 8 to 10 minutes at 140°C. Cool.
  • Mix the dulce de leche with the spiced rum until combined, place it in a piping bag with a plain tip, and set aside.
  • Shape the alfajores by placing enough dulce de leche in the center of one cookie, cover with another cookie, and press to form a sandwich. Coat the circumference of the alfajor with grated coconut. Repeat until finished.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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