Alfajores
Delicate cornstarch shortbread sandwiched with thick dulce de leche and coated in chocolate or coconut — a pastry tracing back to Middle Eastern 'alaju,' carried to Spain under Moorish rule and reinvented in Argentina, where the triple-layer version is said to have originated in Santa Fe in 1851.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 1/2 cups cornstarch
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups dulce de leche
- 8 oz dark chocolate, melted (or shredded coconut)
Steps
- Whisk the cornstarch, flour, baking powder, and baking soda together.
- Cream the butter and sugar until light, then beat in the egg yolks and vanilla.
- Gradually mix in the dry ingredients until a soft dough forms. Chill for 30 minutes.
- Roll the dough out and cut into small rounds.
- Bake at 350F for 8-10 minutes, until just set but not browned. Let cool completely.
- Sandwich pairs of cookies with a generous layer of dulce de leche.
- Dip or coat the edges in melted chocolate or roll in shredded coconut.