Alfajores

by

Drop

POSTED December 12, 2014 (LAST UPDATED October 14, 2020)

Serves

16

Total Time

1hrs 32mins

Calories

117

Popular Latin American shortbread sandwich cookies, filled with Dulce de Leche caramel.

recipe-image

    INGREDIENTS


  • Cornstarch icon
    Cornstarch

    130 g (about 1 cups)

  • All purpose flour icon
    All purpose flour

    70 g (about ½ cup)

  • Baking powder icon
    Baking powder

    5 g (about 1 teaspoon)

  • Baking soda icon
    Baking soda

    2 g (about ½ teaspoon)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Granulated sugar icon
    Granulated sugar

    65 g (about ¼ cup)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ teaspoons)

  • Brandy icon
    Brandy

    1 tablespoon (about 14 g)

  • Dulce de leche icon
    Dulce de leche

    as needed

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Add cornstarch, all purpose flour, baking powder and baking soda to a clean medium bowl
  • 2. Whisk together until combined
  • 3. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 4. Cream together until light and fluffy
  • 5. Add egg yolk, vanilla extract and brandy to the dough
  • 6. Mix briefly
  • 7. Add dry ingredients to dough gradually while mixing
  • 8. Wrap with plastic wrap
  • 9. Chill in fridge - 1 hr
  • 10. Pre-heat oven - 174°C
  • 11. Line 2 clean baking sheets with parchment paper
  • 12. Roll out dough
  • 13. Cut out
  • 14. Transfer dough to 2 baking sheets
  • 15. Bake until browned at edges - 12 min, 174°C
  • 16. Transfer onto cooling rack
  • 17. Spread with dulce de leche
  • 18. Dust with powdered sugar

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