Alfajores

Method

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1. Beat the butter and sugar for 4 minutes until pale and fluffy.

   Mark done Start 4 min timer

2. Beat in the egg yolks one at a time, then the brandy, lemon zest and vanilla.

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3. Sift together the cornflour, plain flour, baking powder, bicarbonate and salt.

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4. Add the dry ingredients and mix on the lowest speed only until the dough just comes together. It will be very soft.

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5. Wrap and refrigerate at least 1 hour, until firm.

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6. Roll out between two sheets of baking paper to 6 mm thick — never on a floured surface, as this dough tears.

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7. Cut 5 cm rounds and lift them with a palette knife onto lined trays. Chill the cut biscuits 20 minutes.

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8. Bake at 175°C / 345°F for 10 to 12 minutes until set but still pale — they should not brown at all.

   Mark done Start 10 min timer

9. Cool completely on the trays, as they are extremely fragile while warm.

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10. Pipe or spoon a generous mound of dulce de leche onto half the biscuits, sandwich gently with the rest, and roll the exposed filling edge in coconut. Dust the tops with icing sugar.

    Mark done

Chef’s Tips

• Pale is correct. A browned alfajor has been overbaked and loses the melting texture.
• Roll between paper, not on flour. Extra flour toughens an already delicate dough.
• Use a thick dulce de leche (repostero grade) or the biscuits will slide apart.

Pairing Suggestions

• Strong coffee or maté
• A glass of cold milk
• Nothing — they are very sweet

Storage & Reheating

Keeps 5 days in an airtight tin and improves after a day as the biscuits soften into the filling.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.