Perfect Alfajores
@under_baked Perfect Alfajores This recipe is for my perfect alfajores. I always make a full batch because they are DEVOURED so quickly. It is also not wasteful as many other recipes are (all yolks dough, in this economy?). My version uses 1 whole egg instead. Recipe makes 76 sandwiched cookies (cut with 3cm round cookie cutter). Dough: 225g Softened Unsalted Butter 1/8 tsp Salt 115g Powdered Sugar 114g All Purpose Flour 240g Cornstarch 10g Baking Powder (2 tsps) 56g Eggs (1 Large sized egg) 1 tsp Vanilla Extract Filling: 500g Delce de Leche (make sure you source a brand that is not very liquid in consistency). Decoration: Ground coconut (QS) Preparation: 1. In a very small cup, whisk the egg together with the vanilla until uniform, and set it to the side. 2. Into a medium sized bowl, sift the flour, cornstarch and baking powder. Whisk them together and set to the side. 3. Into the bowl of a standing mixer fitted with the paddle attachment, add the butter, powdered sugar and salt. Cream the ingredients on medium speed for about 3 minutes, until the mixture is fluffy and creamy. Make sure to occasionally scrape the bottom of the bowl to ensure even mixing. 4. Add in the dry ingredients, and mix on low speed for about 30 seconds. 5. Add in the egg mixture. Mix on low speed for 30 seconds. Then increase the mixing speed to medium-high, and mix for additional 15 seconds. The dough should be coming together and will become uniform. 6. If your room temperature is warm, the dough may be very pasty, and not very nice to work with. Transfer it to a clean bowl and refrigerate for 1 hour. However, during winter when the kitchen is quite cold, the dough should be perfect to work with right away. 7. Preheat your oven to 175C (fan mode on), with a baking rack place at the middle shelf inside the oven. 8. Divide the dough roughly into thirds, and work on each part separately for convenience: roll each dough between a piece of parchment paper and a large piece of plastic wrap, to 0.5cm thickness. 9. Cut out small dough circles using a round 3cm cookie cutter. It may sound small, but the cookies will puff and slightly expand during baking and will make the perfect bite size. 10. Evenly space the cookies on a baking sheet lined with parchment paper. 11. Bake for 6 minutes. The cookies should not brown at all (watch your oven), but they will still be fully baked. Transfer the baking sheet to a cooling rack and allow the cookies to cool down completely before filling. 12. Adjust the consistency of your dulce de leche by microwaving it for a few seconds if it’s too stiff, or refrigerating it for a few minutes if it’s too loose. Transfer it to a piping bag (most convenient method to fill the cookies). 13. Fill the shells with a generous amount of filling and press it with another cookie so that the filling extends all the way to the edge. 14. Roll the filled cookie, sideways, in the ground coconut, for garnish. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #alfajores #cookiesoftiktok #dulcedeleche #recipesoftiktok
♬ glue song – ・❥・
I don’t tend to use superlatives. Each and every one of my recipes is going through a very strict QA test, yet I stay fully aware that “delicious” and “perfect” are 100% subjective descriptions. However, when my extremely picky sister tells me she just simply cannot eat any other alfajores- it takes a whole different angle for me, which means they are the perfect alfajores. Since then, many other people, whom I don’t even know have tasted these. Among them are people who don’t love alfajores at all, and the compliments never stopped. That’s when I’ve decided to publish the recipe.
A lot of alfajores recipes are calling for at least 3 egg yolks in the dough. And I also gave it a try when I had my first tried making them at home. But it felt awfully wasteful, and the result didn’t quite feel worthwhile. So, I’ve decided to develop a recipe for the perfect alfajores.
I always make a full batch because the cookies are devoured so quickly, on the same day. One of the secrets to successful alfajores is the dulce de leche filling. I use a local brand that is a mix between a stable consistency and a very good taste. Follow the instructions below and I’m sure you can succeed as well.
First published:
Last modified:
Perfect Alfajores:
Equipment: Round cookie cutter, 3cm (d).
Recipe: 76 Sandwiched cookies.
Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter | 225g |
| Salt | 1/8 tsp |
| Powdered Sugar | 115g |
| All Purpose Flour | 114g |
| Cornstarch | 240g |
| Baking Powder | 10g (2 tsps) |
| Eggs | 56g (1 Large sized egg) |
| Vanilla Extract | 1 tsp |
Filling and Decoration:
| Ingredient | Amount (g / units) |
| Delce de Leche (A brand that is not very liquid in consistency) | 500g |
| Ground coconut | QS |
Preparation instructions:
- In a very small cup, whisk the egg together with the vanilla until uniform, and set it to the side.
- Into a medium sized bowl, sift the flour, cornstarch and baking powder. Whisk them together and set to the side.
- Into the bowl of a standing mixer fitted with the paddle attachment, add the butter, powdered sugar and salt. Cream the ingredients on medium speed for about 3 minutes, until the mixture is fluffy and creamy. Make sure to occasionally scrape the bottom of the bowl to ensure even mixing.
- Add in the dry ingredients, and mix on the lowest speed for about 30 seconds.
- Add in the egg mixture. Mix on low speed for 30 seconds. Then increase the mixing speed to medium-high, and mix for additional 15 seconds. The dough should be coming together and will become uniform.
- If your room temperature is warm, the dough may be very pasty, and not very nice to work with. Transfer it to a clean bowl and refrigerate for 1 hour. However, during winter when the kitchen is quite cold, the dough should be perfect to work with right away.
- Preheat your oven to 175C (fan mode on), with a baking rack place at the middle shelf inside the oven.
- Divide the dough roughly into thirds, and work on each part separately for convenience: roll each dough between a piece of parchment paper and a large piece of plastic wrap, to 0.5cm thickness.
- Cut out small dough circles using a round 3cm cookie cutter. It may sound small, but the cookies will puff and slightly expand during baking and will make the perfect bite size.
- Evenly space the cookies on a baking sheet lined with parchment paper.
- Bake for 6 minutes. The cookies should not brown at all (watch your oven), but they will still be fully baked. Transfer the baking sheet to a cooling rack and allow the cookies to cool down completely before filling.
- Adjust the consistency of your dulce de leche by microwaving it for a few seconds if it’s too stiff, or refrigerating it for a few minutes if it’s too loose. Transfer it to a piping bag (most convenient method to fill the cookies).
- Fill the shells with a generous amount of filling and press it with another cookie so that the filling extends all the way to the edge.
- Roll the filled cookie, sideways, in the ground coconut, for garnish.
