Two delicate, crumbly cornstarch-and-flour shortbread discs sandwiched with a thick layer of dulce de leche, the seam rolled in shredded coconut. They practically dissolve on the tongue.
The alfajor crossed to the Americas with the Spanish, who inherited it from Al-Andalus, but Argentina made it its own obsession, eating around a billion a year. The treasured cornstarch version with coconut became a national emblem, while Santa Fe's layered puff-pastry alfajor won fame after 1853 when constitutional delegates carried them home as souvenirs.
The shortbread shatters into buttery, sandy crumbs that melt almost instantly, releasing a wave of deep caramel sweetness. The coconut adds a faint chew and fragrance at the edges. It is rich but feather-light, the kind of sweet that vanishes before you mean it to.
Cornstarch replaces much of the gluten-forming flour, so the discs stay tender and sandy rather than chewy. Baking only until pale keeps them soft enough to yield against the dulce de leche.
Variations
Chocolate-coated alfajores, alfajor de maicena (cornstarch), Santa Fe layered puff-pastry alfajor, Cordoba alfajor filled with quince jelly, dulce de leche replaced with fruit jam
On the Palate
Where Alfajores Argentinos sits in the Argentinian flavor cloud
Ingredients
Serves 12
How it's made
8 steps · 40 min
- 16 min
Cream softened butter with sugar until pale, then beat in egg yolks and a splash of vanilla and lemon zest.
Watch outBeat the butter and sugar until pale and fluffy — this lightness is what keeps the discs sandy rather than dense.
- 25 min
Sift together cornstarch, flour and a little baking powder, then fold into the butter to form a soft dough; chill 30 minutes.
- 38 min
Roll the dough gently to 5mm thick and cut small rounds about 4cm across.
- 411 min
Bake at 170C for 9-11 minutes until just set and pale, not browned; cool completely on a rack.
Watch outPull them while still pale — the faintest gold at the base means done; browned edges turn them crisp instead of soft.
- 55 min
Pipe or spoon a generous mound of dulce de leche onto half the discs.
- 65 min
Sandwich with the remaining discs, pressing lightly so the filling reaches the edge.
- 74 min
Roll the exposed filling rim in shredded coconut to coat.
- 81 min
Rest a few hours so the biscuits soften and the flavours meld before serving.
Watch outGive them a few hours to rest — the biscuit drinks in moisture from the dulce de leche and turns meltingly tender.
