About a decade ago, I visited Buenos Aires, and my mind was blown by the city’s food culture. While the buttery “medialunas de manteca” were unforgettable, the real stars were the alfajores. If you’ve never had an alfajor, imagine two soft, crumbly cookies sandwiched together with a rich filling—most commonly dulce de leche. It’s the kind of treat that melts in your mouth while the filling provides that perfect hit of sweetness. But there’s more to these delicate treats than meets the eye.

Argentine alfajores are more than just cookies; they’re steeped in history. Their origin traces back to the Persian Empire, where a similar filled cookie called “ma’amoul” was popular. When the Moors brought them to Spain, the recipe adapted to local ingredients, and eventually, Spanish settlers brought it to South America. Today, while many regions have their own versions, Argentina has truly claimed alfajores as its own, perfecting them with a soft cookie base and the uniquely Argentine addition of dulce de leche. Want to try some other treats? You might enjoy exploring Tarte Tatin from France. But, honestly, nothing compares to the indulgence of alfajores.

What ingredients do you need to make alfajores?

Before diving in, let’s take a look at the essentials you’ll need for alfajores.

For the Cookies:

• Cornstarch: This ingredient gives alfajores their signature softness.
• Wheat flour: Balances out the cornstarch to make a more substantial cookie.
• Butter or shortening: While you can use either, I recommend vegetable shortening for an extra tender cookie texture.
• Powdered sugar: Only powdered sugar will do; granulated sugar would leave a gritty texture.
• Baking powder: Adds just enough lift to keep the cookies light.

For the Fillings:

Traditional Fillings

1. Dulce de Leche – The classic and most popular filling, rich and creamy with a caramelized flavor.
2. Chocolate Ganache – Made with melted chocolate and cream, providing a smooth, rich chocolate flavor.
3. Fruit Jam – Typically apricot or raspberry jam for a tangy and slightly sweet contrast to the cookie.

Modern and Alternative Fillings

4. Nutella or Nocciola – A hazelnut spread for a nutty, chocolatey twist.
5. Peanut Butter – Adds a savory-sweet element, often combined with chocolate for a peanut butter cup vibe.
6. Cream Cheese Frosting – Sweet with a slight tanginess that pairs well with the cookie’s mild flavor.
7. Dulce de Leche and Coconut Mix – Dulce de leche mixed with grated coconut for a tropical variation.

Why you should try Alfajores?

Alfajores aren’t just any cookies—they’re arguably among the best filled cookies you’ll ever have. Here are just a few reasons why you should give these a try:

1. Unmatched texture: Alfajores practically dissolve in your mouth, thanks to the blend of cornstarch and flour. They’re soft, tender, and crumbly in the best possible way.
2. Indulgent filling: If you love sweet fillings, alfajores won’t disappoint. Dulce de leche offers a rich, caramel-like sweetness that complements the delicate cookies perfectly.
3. Perfect for gifting: Alfajores make a beautiful homemade gift. Their layered appearance and versatility with toppings make them an elegant treat to share.
4. Authentic taste of Argentina: When you make these, you’re recreating a piece of Argentine culture right in your kitchen. And if you don’t feel up for baking, grab a pack from Havanna—a brand well-known for producing some of the best alfajores worldwide.

How to make Alfajores?

Ready to make these delicious cookies? Here’s a simplified breakdown of the process.

Steps:

1. Prepare the dough: Start by sifting together the cornstarch, flour, powdered sugar, and baking powder. Next, incorporate the butter (cold and cubed) by cutting it into the dry ingredients until the mixture resembles coarse sand. Be gentle here; you don’t want to overmix. Add egg yolks and knead lightly until a dough forms. Wrap the dough in plastic wrap and chill it in the fridge for about an hour.
2. Roll out the dough: Once chilled, roll out the dough between two sheets of parchment paper to about 5 mm (1/5 inch) thickness. Using a round cookie cutter, cut out as many circles as possible and place them on a baking sheet lined with parchment paper.
3. Bake: Bake the cookies at 350°F (175°C) for 12-15 minutes, or until they’re just set but still pale. Don’t let them brown—alfajores should stay soft and delicate. Let the cookies cool completely on the tray before handling.
4. Assemble the alfajores: Once the cookies have cooled, spread a generous amount of dulce de leche on the bottom of one cookie, then gently press another cookie on top to create a sandwich. Roll the edges of each cookie sandwich in shredded coconut or any topping you like.