Authentic Alfajores de Dulce de Leche Recipe: A South American Delight

Alfajores de Dulce de Leche – two crisp yet tender cookies are lovingly sandwiched with a generous layer of luscious, creamy dulce de leche.

Few desserts evoke such warmth and joy as the humble yet utterly delightful Alfajor. These iconic South American cookie sandwiches are a true testament to the simple pleasures of baking, combining two delicate, crumbly cookies with a rich, creamy filling of dulce de leche. More than just a sweet treat, Alfajores represent a cherished culinary tradition, a staple at family gatherings, and a beloved indulgence across the continent. This comprehensive guide, inspired by a classic recipe, promises an authentic experience, guiding you through creating these exquisite confections right in your own kitchen. Prepare to embark on a culinary journey that will tantalize your taste buds and leave a lasting impression.

For any avid baker or dessert enthusiast, possessing a truly exceptional cookie cookbook is an invaluable asset. If I were to recommend just one that consistently delivers remarkable results and endless inspiration, it would undoubtedly be Martha Stewart’s Cookies. While it’s been a staple on many kitchen shelves for some time, its timeless recipes continue to captivate and encourage bakers of all levels. Flipping through its pages invariably ignites a desire to bake, with each photograph painting a vivid picture of delicious possibilities. Among the countless gems found within its covers, the Alfajores recipe stands out, promising a truly memorable baking adventure and a delightful treat that will quickly become a household favorite. It’s a testament to how classic recipes, when perfected, remain perpetually relevant and satisfying.

Why Alfajores Are a Must-Try: A Personal Favorite Indulgence

This particular Alfajores recipe quickly ascended to the top of my favorites list, primarily because it features generous amounts of luscious dulce de leche. The combination is simply irresistible. The cookies themselves boast a dense, almost crumbly texture that practically melts in your mouth, providing the perfect counterpoint to the sweet, satiny embrace of the dulce de leche filling. It’s a symphony of textures and flavors that captivates with every bite, offering a uniquely satisfying experience that’s both comforting and sophisticated.

While the recipe suggests filling the cookies within 30 minutes of serving for optimal crispness, don’t let that deter you if you’re baking for a smaller household. We’ve found an excellent workaround: simply store the unfilled cookies and the dulce de leche separately. This intelligent storage method ensures that you can assemble them just before eating, guaranteeing each Alfajor retains its intended delightful crisp-tender texture. This flexibility makes them ideal for various occasions, from a spontaneous afternoon treat to an elegant dessert for guests. And on a personal note, I’m always on the lookout for plain sanding sugar – the clear, sparkling kind that truly lets these beautiful cookies shine, adding a subtle crunch and a touch of elegance, rather than the colored varieties I often have on hand.

Mastering the Art of Dulce de Leche: The Traditional and Most Rewarding Method

The heart and soul of any Alfajor is its dulce de leche filling. While there are several methods to create this caramelized milk confection, this recipe employs my absolute favorite: the traditional double boiler method. This approach, though requiring patience and a bit of time, is surprisingly straightforward and yields superior results in terms of flavor depth and texture. It’s an ideal task for a day when you plan to be at home, as it mostly involves passive cooking with occasional stirs, allowing you to multitask while this magic happens slowly on the stove.

The true beauty of the double boiler method lies in the unparalleled control it offers over the caramelization process. By simmering sweetened condensed milk gently over indirect heat, you can visibly monitor its gradual transformation from a thin, milky liquid into a rich, amber-colored, thick caramel. Stirring every 10 to 15 minutes is crucial; it prevents scorching and ensures even caramelization throughout, resulting in a perfectly smooth, unctuous product. This hands-on control allows you to achieve your preferred depth of flavor and color, from a light golden, delicately sweet caramel to a deep, dark, intensely flavored dulce de leche with complex notes. The result is consistently smooth, exquisitely luxurious, and infinitely better than any store-bought version, making the effort truly worthwhile for such a pivotal ingredient in your Alfajores.

A Brief History of Alfajores: From Moorish Roots to South American Icon

The story of Alfajores is as rich and layered as the cookies themselves, tracing its origins back to Moorish Spain. The word “alfajor” itself is derived from the Arabic word “al-hasu,” meaning “filled” or “stuffed,” hinting at their ancient lineage. These early Spanish versions, often made with honey, nuts, and spices, were brought to the Americas by Spanish colonizers. Over centuries, these humble sweets evolved, adapting to local ingredients and tastes across South America, particularly flourishing in Argentina, Peru, Chile, and Uruguay, where they became deeply ingrained in the local culture.

In South America, Alfajores underwent a delicious and significant transformation. The traditional almond paste and honey fillings were largely replaced by the now-iconic dulce de leche, a caramel made from milk and sugar, which became the definitive characteristic of these cookies. The cookies themselves became lighter and more delicate, often incorporating cornstarch for a signature melt-in-your-mouth texture that sets them apart. Argentina, in particular, has wholeheartedly embraced Alfajores as a national treat, with countless regional variations and artisanal bakeries dedicated to perfecting them. They are more than just a dessert; they are a symbol of hospitality, a comforting snack enjoyed during afternoon tea or celebrations, and an integral part of the region’s vibrant culinary identity, treasured by generations.

The Anatomy of the Perfect Alfajor Cookie: Delicate Texture and Flavor

While the dulce de leche is undoubtedly the star that captures immediate attention, the cookie itself plays a crucial and equally important supporting role. Alfajores cookies are distinct from many other shortbreads or sugar cookies; they are characterized by their remarkably delicate, sandy, and tender crumb, which provides a beautiful textural contrast to the smooth, creamy filling. This unique, almost melt-in-your-mouth quality is often achieved through a careful balance of all-purpose flour, fine confectioners’ sugar, and generous amounts of cold butter. Although not explicitly in this specific Martha Stewart recipe, many traditional Alfajores recipes also incorporate cornstarch, which further contributes to that desirable tenderness and crumbly texture.

The dough for these cookies is remarkably forgiving yet requires a gentle touch during preparation to achieve optimal results. Sifting the dry ingredients together ensures a light, airy texture and prevents lumps, creating a uniform base. Pulsing the cold, cut butter with the dry ingredients in a food processor quickly brings it to a coarse meal consistency without overworking the gluten, which is vital for tender cookies. A minimal, slow addition of water just binds the mixture, forming a cohesive dough without developing toughness. Chilling the dough for at least an hour is an essential step; this prevents the cookies from spreading too much in the oven, helping them maintain their perfect round shape and delicate structure. Rolling the dough to an even 1/4-inch thickness is key for uniform baking and consistent texture. Finally, don’t forget the dusting of sanding sugar on half the cookies before baking – it adds a delightful sparkle and a hint of textural crunch, elevating both the visual appeal and the sensory experience of each exquisite Alfajor.

Baking Tips for Flawless Alfajores: Ensuring Success in Your Kitchen

• **Chill Your Dough Thoroughly:** This is a non-negotiable step. Cold dough is absolutely crucial for preventing excessive spread during baking, which helps maintain the cookies’ delicate structure and ensures they hold their perfect shape. Do not skip this refrigeration time.
• **Avoid Overworking the Dough:** Once the dough comes together, handle it minimally. Overworking cookie dough can develop the gluten in the flour, resulting in cookies that are tough and chewy rather than the desired tender and crumbly texture.
• **Achieve Even Thickness:** When rolling out the dough, strive for a consistent 1/4-inch thickness across the entire sheet. This uniformity is vital for ensuring all cookies bake evenly and have the same delightful texture.
• **Rotate Baking Sheets for Uniformity:** For perfectly golden-brown cookies with even baking, rotate your baking sheets halfway through the total baking time. This compensates for any hot spots in your oven.
• **Cool Completely Before Handling:** It’s imperative that the baked cookies are entirely cool before you attempt to fill them. Warm cookies are fragile and prone to breaking, and warm dulce de leche can melt, leading to a messy and less appealing result.
• **Freshness is Key (for Filling):** While the unfilled cookies store exceptionally well, the recommendation to fill them within 30 minutes of serving is ideal for maintaining the optimal texture contrast – the crisp cookie against the creamy filling. If you anticipate serving them over several days, store the baked cookies and the dulce de leche separately, assembling them as needed.

Variations and Serving Suggestions: Customizing Your Alfajores

While the classic Alfajor with its dulce de leche filling is a masterpiece in itself, there’s always room for a little creative customization to suit individual preferences or special occasions. For a subtle yet impactful twist, consider adding a hint of lemon zest or orange zest to your cookie dough. These bright, citrusy notes beautifully complement the rich, caramel undertones of the dulce de leche, adding an unexpected layer of freshness. Some traditional recipes also incorporate a touch of brandy or rum into the dulce de leche itself, infusing it with an added layer of sophistication and warmth.

Beyond the filling, presentation can significantly elevate your Alfajores. After sandwiching the cookies, you might roll the exposed dulce de leche edge in finely shredded coconut, which is a very popular variation, especially in Argentina and Uruguay. This not only adds a delightful texture but also enhances the visual appeal. For a truly decadent treat, dip half of the assembled Alfajor in melted dark or white chocolate, allowing it to set completely before serving. These delightful cookies are incredibly versatile and perfect with a freshly brewed cup of coffee, a warm cup of tea, or even a glass of cold milk, making them an ideal choice for an afternoon treat, a charming dessert for a gathering, or a thoughtful and much-appreciated homemade gift for friends and family.

Alfajores de Dulce de Leche Recipe

Alfajores de Dulce de Leche

Author: Deborah Harroun

Yields: Approximately 3 1/2 dozen cookies

Course: Dessert

Cuisine: South American

Print Recipe
Pin Recipe

These Alfajores de Dulce de Leche feature two crisp yet tender cookies hugging a creamy, rich dulce de leche filling, perfect for any sweet occasion. An iconic South American treat!

Ingredients

• 2 (14-ounce) cans sweetened condensed milk
• 4 cups all-purpose flour, plus more for work surface
• 1/4 cup plus 2 tablespoons confectioners’ sugar
• 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
• 1/2 cup water
• Sanding sugar for sprinkling

Instructions

1. Prepare the Dulce de Leche: Empty the sweetened condensed milk into the top of a double boiler or a heatproof bowl set over a pot of simmering water. Ensure the bowl does not touch the water. Cover the bowl with a tight-fitting lid. Cook over simmering water, stirring every 10 to 15 minutes, until the milk thickens and transforms into a rich amber color. This process typically takes about 5 hours. Once desired consistency and color are achieved, remove from heat and beat vigorously with a wooden spoon until smooth. Transfer the dulce de leche to a clean bowl, cover, and refrigerate for several hours, or up to 3 days, until well chilled and firm enough to spread.
2. Prepare Baking Sheets: Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
3. Make the Cookie Dough: In a food processor, sift together the all-purpose flour and confectioners’ sugar to ensure a lump-free and light mixture. Add the chilled, cut butter to the food processor bowl. Pulse the mixture until it resembles a coarse meal, a process that should take approximately 20 seconds. With the food processor running, slowly pour the 1/2 cup of water in a steady, thin stream. Continue to process just until the dough comes together into a cohesive ball, about 20 additional seconds. Divide the dough into two flattened disks, wrap each disk tightly with plastic wrap, and refrigerate for at least 1 hour to chill thoroughly. This step is crucial for managing the dough.
4. Roll and Cut Cookies: Preheat your oven to 350°F (175°C). On a well-floured work surface, roll out one disk of chilled dough to an even 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out as many rounds as possible from the dough and carefully transfer them to the prepared baking sheets, spacing them slightly apart. Repeat this process with the second disk of dough. Gather any dough scraps from both batches, gently re-roll them, and cut out additional cookies until all dough is used. Sprinkle sanding sugar over approximately half of the cookie rounds on the baking sheets – these will be the top halves of your Alfajores.
5. Bake the Cookies: Bake the cookies in the preheated oven for about 15 minutes, or until the edges are lightly golden brown. For uniform baking, rotate the baking sheets halfway through the baking time. Once baked, transfer the cookies immediately to a wire rack to cool completely before handling or filling.
6. Assemble the Alfajores: Approximately 30 minutes before you plan to serve the Alfajores, retrieve your chilled dulce de leche. Spread about 1 teaspoon of the cold dulce de leche evenly onto the flat bottom of an unsugared cookie. Gently place a sugared cookie on top, pressing lightly to form a sandwich. Repeat this process with the remaining cookies.
7. Storage: Unfilled, baked cookies can be stored in an airtight container at room temperature for up to 3 days, maintaining their crispness. Once filled, Alfajores are best enjoyed immediately or within a few hours for optimal texture. If storing filled cookies for longer, refrigeration is recommended, but allow them to come to room temperature before serving for the best flavor and a softer dulce de leche consistency.

Recipe Notes:

This delightful recipe is adapted from Martha Stewart Cookies, a fantastic and highly recommended resource for any cookie enthusiast looking to expand their baking repertoire.

Keywords: alfajores, dulce de leche, South American cookies, traditional dessert, homemade cookies, caramel cookies