Alfajores (Dulce de Leche Sandwich Cookies) Recipe
Alfajores (Dulce de Leche Sandwich Cookies)
Serves 10-12 sandwich cookies
You’ll need a multicooker to make the dulce de leche. It should be made ahead of time—it can even be made a couple of days ahead and chilled. Leftover dulce de leche is delicious stirred into coffee or drizzled over ice cream—or use it in any recipe that calls for a rich caramel sauce. Note: The cookie dough needs to chill for at least one hour, or up to overnight.
- For the Dulce de Leche:
- 1 (14-oz) can sweetened condensed milk
- 1 tsp vanilla
- Pinch of salt
- For the Cookie Dough:
- 3/4 cup cornstarch (95 g)
- 2/3 cup all-purpose flour (95 g)
- 1/2 tsp baking powder
- 1/8 tsp table salt or 1/4 kosher salt
- 4 oz (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar (50 g)
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- Desiccated coconut (optional)
- To make the dulce de leche: Place rack in bottom of multicooker. Open sweetened condensed milk; discard lid and remove label. Cover can tightly with foil.
- Place can on rack and add enough water to come halfway up the side of the can. Secure multicooker lid and close pressure-release valve. Cook on high pressure for 40 minutes. Let pressure release naturally.
- Open cooker and remove can to a rack to cool. If you see lumps, pass through a fine-meshed sieve into a bowl. Whisk in vanilla and salt. Cover and chill until ready to assemble cookies.
- To make the cookies: In a medium bowl, whisk together cornstarch, flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
- On low speed, beat in egg yolk, vanilla, and lemon zest, if using. Gradually stir in dry ingredients, scraping side of bowl as needed.
- Scrape dough out onto a large piece of parchment paper; flatten to a disk. Top with another sheet of parchment. Chill for 1 hour or up to overnight.
- To bake cookies, preheat oven to 350°F. Adjust rack to middle position. Roll dough between pieces of parchment to 1/8-inch thickness, dusting very lightly with flour, as needed, to prevent sticking. Cut into circles with a 2-inch round cookie cutter. Re-form dough scraps into a disk, chill, re-roll, and cut into circles to make a total of 24 circles. Place on parchment-lined baking sheets.
- Bake on middle oven rack (one sheet at a time) for 8 to 10 minutes or until bottoms just begin to brown and tops are dry but remain pale. Carefully remove to a rack to cool completely.
- To assemble cookies, place 2-3 teaspoons dulce de leche on browned side of half of the cookies. Top with remaining cookies, browned sides toward the dulce de leche. Roll edges in desiccated coconut, if desired. Serve immediately or chill until serving time.
Nutrition:Amount Per Serving (based on 12 servings)
Total Fat: 10 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 40 mg
Sodium: 80 mg
Carbohydrates: 24 g
Fiber: 0 g
Total Sugar: 11 g
Added Sugars: 1 g
Protein: 3 g
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