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    Home » Recipes » Cookies

    Alfajores (Dulce de Leche Sandwich Cookies)

    Published: Jun 21, 2022 · Modified: Oct 18, 2023 by Shiran · This post may contain affiliate links · 92 Comments

    Jump to Recipe

    This classic, South American alfajores recipe is filled with melt-in-your-mouth dulce de leche and rolled in shredded coconut. They are so soft, delicate, decadent, and so easy to make! You’ll love how the different textures come together to create an amazing cookie. 

    Classic alfajores filled with dulce de leche and rolled in shredded coconut | prettysimplesweet.com

    As far as I know, there are two ways of making alfajores: the Argentinean style and the American style. While the latter is usually made of a simple shortbread cookie, the classic Argentinean cookies are so much better in texture, and are the most melt-in-your-mouth cookies on this planet. Ok, that may be an exaggeration, but let me have my moment.

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    Classic alfajores filled with dulce de leche and rolled in shredded coconut | prettysimplesweet.com

    What are alfajores?

    Alfajores are a classic Argentinian cookie filled with dulce de leche and rolled in coconut. Not only is this combination heavenly, but the cookie itself is extremely soft and tender.

    The coconut adds a great flavor and cuts some of the sweetness, so I strongly suggest adding it. While you can make your own dulce de leche at home, I prefer using store-bought for these cookies because it really tastes just as good.

    In this recipe, two ingredients to point out are cornstarch and egg yolks:

    • Cornstarch: Adds a soft, melt-in-your mouth texture to the cookies.
    • Egg yolks: I prefer using egg yolks instead of whole eggs because yolks help create an amazingly tender cookie.
    Classic alfajores filled with dulce de leche and rolled in shredded coconut | prettysimplesweet.com

    How to make the best alfajores cookies

    1. Combine the dry ingredients in a bowl, including flour, cornstarch, baking powder, and baking soda.
    2. In a mixer with the paddle attachment, beat the butter and sugar until the fluffy, about 3 minutes. This helps incorporate air into the cookies. If you see some of the butter stuck to the side of the bowl, use a rubber spatula to scrape it down.
    3. Slowly add the egg yolks and vanilla extract one at a time, mixing completely before adding the next. Don’t forget to scrape the bottom and sides of the bowl to make sure all ingredients are fully incorporated.
    4. Lastly, add the dry ingredients in three additions, and mix until the dough just comes together.
    5. Let’s talk about the chilling time for these cookies. I know it can be frustrating when you just want your cookies and you want them now. Totally been there! But for cookies that hold their shape well and don’t spread out while baking, the dough has to be chilled long enough. For this recipe, you’ll need to chill the dough twice. The first time is once the dough has been made. It’ll be too soft for rolling, so you’ll need to chill it for 1-2 hours in the shape of a ball, until firm. The second chilling is before baking the cookies. Just place the sheet of cookies in the fridge or freezer until they’re firm, at least 15 minutes.
    6. Bake until the cookies are barely brown and remove from the oven. Once they are cooled, place a bit of dulce de leche in the middle of a cookie, and press down with another cookie forming a sandwich. Roll the exposed dulche de leche on the sides in coconut, and indulge.

    Tips for making the best alfajores cookies

    • When making the dough, if it feels dry, you can add a little bit of cold water or milk a little at a time, just until the dough comes together.
    • Mix the dough just until the ingredients are combined. If mixing for a long time, the cookies can turn out tough from producing too much gluten. Overall, play with the dough as little as possible.
    • While it can be tempting, don’t fill your alfajores with too much dulce de leche because the cookies may start to fall apart with too much filling.
    Classic alfajores filled with dulce de leche and rolled in shredded coconut | prettysimplesweet.com

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    More of the best cookie recipes:

    • Hazelnut Nutella Sandwich Cookies: Rich and creamy Nutella is sandwiched between two delicious hazelnut butter cookies.
    • Chocolate Sandwich Cookies: These chocolate cookies are so decadent yet delicate. The chocolate cookies are slightly soft and filled with smooth and creamy chocolate ganache.
    • Giant Chocolate Chip Cookies: A chocolate chip cookie lovers’ dream. These cookies are soft and chewy in the middle but have crispy edges and are loaded with chocolate chips.
    • Chewy Oatmeal Cookies: A wonderfully rich and chewy cookie made with oats and chocolate chips. A classic in my house!
    Classic alfajores filled with dulce de leche and rolled in shredded coconut | prettysimplesweet.com
    4.49 from 25 votes
    Print

    Alfajores (Dulce de Leche Sandwich Cookies)

    Classic alfajores filled with dulce de leche and rolled in shredded coconut. They are so soft they’ll melt in your mouth!
    Prep Time 15 minutes
    Cook Time 15 minutes
    Chill time 2 hours
    Total Time 2 hours 30 minutes
    YIELD 3 dozen 2-inch cookie sandwiches

    Ingredients

    • 1 ½ cups (200g) all-purpose flour
    • 2 ⅛ cups (300g) cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 and ¾ sticks (200g) unsalted butter, at room temperature
    • ¾ cup (150g) granulated sugar or 1 ¼ cups (150g) powdered sugar
    • 3 large egg yolks
    • 2 teaspoons vanilla extract
    • 350 g (12 oz.) dulce de leche, for filling
    • ½ cup unsweetened shredded or desiccated coconut , for rolling

    Instructions

    1. In a medium bowl, sift together flour, cornstarch, baking powder, and baking soda. Set aside.
    2. In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla extract just until combined. Reduce speed to low. Add the flour mixture and beat just until combined. Do not overmix or the cookies will turn out tough.

    3. Form the dough into a ball, then flatten slightly to form a disc. Wrap with plastic wrap and refrigerate for 1-2 hours, until firm enough to roll.
    4. If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
    5. Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a ⅛ or ¼-inch (3-5mm) thickness. Cut out into rounds using a 2-inch (5cm) fluted or round cookie cutter, and place the cookies on baking sheets lined with parchment paper.
    6. If at any point the dough becomes too warm, place it back into the fridge for a few minutes. Re-roll the remaining scraps and repeat. Place sheets with cookies in the freezer or fridge for at least 15 minutes, until firm, so that they will be less prone to spreading.
    7. Preheat oven to 350F/180C. Bake for 7-10 minutes, or until cookies appear golden brown at the edges. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
    8. Spread the bottom half of the cookies with dulce de leche (about a teaspoon). Sandwich together with remaining cookies, pressing slightly so that the caramel oozes out the sides. Roll the sides in shredded coconut.
    9. Store cookies at room temperature in an airtight container for up to a week or freeze for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.

    Recipe Notes

    Tips for making the best alfajores cookies:

    • When making the dough, if it feels dry, you can add a little bit of cold water or milk a little at a time, just until the dough comes together.
    • Mix the dough just until the ingredients are combined. If mixing for a long time, the cookies can turn out tough from producing too much gluten. Overall, play with the dough as little as possible.
    • While it can be tempting, don’t fill your alfajores with too much dulce de leche because the cookies may start to fall apart with too much filling.

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      Recipe Rating




    1. Heather says

      May 23, 2015 at 4:35 pm

      I cant wait to try these out! Ive been looking for a recipe for alfajores to make for my Colombian husband 🙂 Ive found a few recipies but i like how you give details on how to complete each step to make it fool proof! Great site.

      Reply
      • Shiran says

        May 25, 2015 at 3:30 am

        Thank you so much Heather! Definitely try these cookies! Even if they don’t turn out perfect for the first time, they would taste amazing for sure 🙂

        Reply
        • Heidi Harris says

          December 30, 2020 at 9:27 pm

          You did not mention how to make the dulce de leche. My mother is from Peru, where these cookies originated. It has been a long tradition to make alfajores during the Christmas holidays. My sister made them this year, and the cookies themselves bring back so many memories. Did you make the dulce de leche with condensed milk in the can? Just curious. 🙂

          Reply
          • Shiran says

            January 05, 2021 at 3:27 am

            Hi Heidi. Where I’m from it’s easy to find high quality store-bough dulce de leche. If you can’t get any then you should make it with condensed milk 🙂

            Reply
          • Magdalena says

            December 11, 2022 at 4:20 pm

            Sorry to correct you Heidi Harris, they are from Spain. The Spanish version of the ALFAJOR made its way to South America in the 16 th century with the invasion of Spanish conquistadores! I’m from Chile and the ALFAJOR is very popular in my country also.

            Reply
      • Ysa says

        May 07, 2019 at 2:55 pm

        Y the coconut? I’m Peruvian and we always top them with powder sugar? I’ve never heard of using coconut

        Reply
        • Crista says

          September 29, 2019 at 7:25 am

          YSA, Alfajores aren’t eaten only in Peru so other places do them different. Alfajores are originally a Middle Eastern treat brought over by the Spaniards. South American’s adapted the recipe to create a more sweeter treat.

          Reply
          • himavarsha sk says

            November 23, 2020 at 1:57 am

            Hi this lovely recipe which i want to try. As we don’t eat eggs. Is it possible to suggest an alternative for them please.
            Thanks in advance

            Reply
          • SophiaBianca Pipho says

            December 22, 2022 at 7:54 pm

            Hi my dough is very flaky and falling apart what should I do?!

            Reply
            • Talia @ Pretty. Simple. Sweet. says

              December 25, 2022 at 2:45 am

              Hi Sophia, you can add a bit of water or milk to add more moisture to bring the dough together 🙂

        • Isabel says

          December 13, 2019 at 12:23 am

          Our local Uruguayan restaurant uses coconut.

          Reply
      • Camille says

        June 23, 2021 at 6:28 am

        I am no great baker. I work with Latino, Colombian women who buy these from local bakeries in their neighborhood. They said these were better than they ever tasted. I agree.

        Reply
    2. Cheska says

      May 23, 2015 at 5:49 pm

      These look delicious! How do you think they’d hold when molded into a kiss shape? I’m trying to recreate the dulce de leche kisses from Porto’s bakery, and I feel like yours is one worth trying 😀

      Reply
      • Shiran says

        May 25, 2015 at 3:28 am

        Hi Cheska! The dulce de leche kisses look beautiful! However, I’m not sure if the dough will work for those cookies. Maybe Google ‘filled cookies’ to come up with some ideas!

        Reply
    3. nicole (thespicetrain.com) says

      June 02, 2015 at 4:47 pm

      Oh my goodness, they look absolutely divine! Beautiful photography, too, gorgeous light and styling.

      Reply
    4. Izola says

      August 09, 2016 at 9:10 pm

      Thanks for the recipe. Made these cookies today and they were just great! Can’t get over how tender they were.

      Reply
      • Shiran says

        August 10, 2016 at 8:12 am

        Thank you, Izola!

        Reply
    5. Taylor says

      May 09, 2017 at 11:39 pm

      I just made the dough but I wasn’t sure how dry / wet the dough should be? Initially it was a bit sandy but I added a little water (didn’t want to add too much)… do you know what the consistency of dough should be like? It still seemed a little dry.

      Reply
      • Shiran says

        May 14, 2017 at 5:22 am

        Alfajores dough is quite soft. As with any other dough, if it’s crumbly add a bit of water, or if too wet, a bit of flour, until it comes together. It’s also important to chill the dough, otherwise it would be too soft to work with.

        Reply
    6. Libby Folet says

      November 26, 2017 at 12:02 am

      Your recipe is as close to my ex sister in law.
      Such delicious biscuits..
      After my experience purchasing a couple from a local patisserie today I knew I had to come home and bake!! I’m pretty excited to taste the final product!!!

      Reply
    7. Iva says

      December 14, 2017 at 1:28 pm

      Best recipe for alfajores dough Ive ever had….super easy to handle. Thank u so much!!!! Ive tried many recipes and this is the best!

      Reply
    8. Iva says

      December 14, 2017 at 2:58 pm

      Great recipe! My coworkers are going nuts over them right now!!!!

      Reply
      • Shiran says

        December 15, 2017 at 6:52 am

        I’m so glad!! Thank you so much Iva!

        Reply
    9. Daniell says

      April 13, 2018 at 10:59 am

      We’ve tried many recipes for alfajores over the years but my mom agreed that hands-down, this recipe has been the best so far. The cookies come out with just the right amount of crumble and are absolutely delicious. Love how the lemon and coconut play off each other, gives the sandwiches a bright twist!

      Reply
    10. Lily says

      May 17, 2018 at 7:40 pm

      How much is 1 and 3/4 stick of butter in cups?

      Reply
      • Shiran says

        May 18, 2018 at 3:11 pm

        That’s 14 tablespoons (or 1 cup minus 2 tablespoons).

        Reply
    11. Miri says

      July 03, 2018 at 5:56 am

      The most tender cookies I’ve ever had. Thank you!

      Reply
    12. Heather K Le says

      November 28, 2018 at 9:07 pm

      I just made these and it was amaaaazzzinnnnggg! All my friends want me to make more 🙂 Quick question though, I have a gluten intolerant friends, what gluten-free flour can I substitute the AP flour for? I really don’t want to mess with the texture of the cookies too much 🙁

      Reply
      • Shiran says

        November 29, 2018 at 1:26 pm

        Sorry Heather but I have no experience baking with gluten-free flour.

        Reply
    13. Rachel says

      December 20, 2018 at 3:55 pm

      Can this dough be made ahead of time and put in the freezer or fridge for a couple of days?

      Reply
      • Shiran says

        December 21, 2018 at 2:49 pm

        Yes it can!

        Reply
    14. Sombody says

      February 19, 2019 at 12:42 pm

      Can I sub butter with olive oil?

      Reply
      • Shiran says

        February 20, 2019 at 7:19 am

        This recipe won’t work with olive oil.

        Reply
    15. Constanza says

      March 10, 2019 at 8:57 pm

      Hi! I put the dough in the fridge for several hours and it’s so hard that I can’t roll it. Also it falls apart in little pieces:(

      Reply
      • Shiran says

        March 12, 2019 at 5:24 am

        I mention in the recipe that if the dough is hard to roll just let it sit on the counter for several minutes to soften.

        Reply
      • Axely says

        May 25, 2023 at 2:34 pm

        Ugh same thing happened to me, and I’m not one to read the full story before the recipe so I didn’t see that it may need to add milk or water if too dry. Maybe they should add that to the actual recipe. Since not all of us like the long story before the recipe.

        Reply
        • Stephanie @ Pretty.Simple.Sweet. says

          June 01, 2023 at 1:47 pm

          Hi Axely, thank you for your suggestion. I have added the helpful tips into the recipe notes on these cookies.

          Reply
    16. Chalani says

      April 28, 2019 at 1:06 pm

      What is the difference between using icing sugar and granulated sugar?

      Reply
    17. Sam says

      May 02, 2019 at 5:32 pm

      Hi Shiran! Do you prefer using granulated or powdered sugar in the dough? Also, I’ve seen recipes that use tapioca starch in the dough to avoid the aftertaste associated with cornstarch. Is the cornstarch detectable in this cookie?

      Reply
      • Shiran says

        August 18, 2019 at 7:02 am

        Hi Sam, I prefer powdered sugar because it gives a more melt-in-your-mouth texture. I think that with the coconut and caramel flavors, you won’t be able to taste to cornstarch that much, so for me that’s ok.

        Reply
    18. matt says

      May 09, 2019 at 9:28 am

      really good

      Reply
    19. Caroline says

      May 21, 2019 at 10:57 am

      how many cookies does this make?

      Reply
    20. Kat says

      June 03, 2019 at 10:44 pm

      Delicious cookies! I couldn’t find dolce de leche so I found a recipe that boiled sweetened condensed milk in the can…..it was amazing how well it worked. My son picked these for a video for his Spanish class. I followed the directions as written and I didn’t have any problems. Thanks for such a detailed recipe. I’m sure I’ll make them often!

      Reply
    21. Stephen Moss says

      July 30, 2019 at 11:31 pm

      I found dulce de leche in the ethnic food aisle

      Reply
    22. Emie says

      August 17, 2019 at 9:33 pm

      The powdered sugar is for sprinkling on top or for the dough?

      Reply
      • Shiran says

        August 18, 2019 at 7:05 am

        Hi Emie, the sugar is not for sprinkling. You can use either granulated sugar or powdered sugar for the cookie dough.

        Reply
    23. PVT says

      October 02, 2019 at 12:03 pm

      Pls can u gv me an egg substitute especially for this delicious recipe ?

      Reply
      • Ericka Alecio says

        November 12, 2019 at 2:55 pm

        Banana

        Reply
    24. Ericka Alecio says

      November 12, 2019 at 2:55 pm

      PVT I use banana as eggs substitutes

      Reply
    25. riya says

      November 20, 2019 at 7:11 pm

      hi do you have to use/put lemon in?

      Reply
      • Shiran says

        November 24, 2019 at 3:06 am

        No, it’s optional.

        Reply
        • Miss Nidhi Subhashchandra Patel says

          November 21, 2020 at 8:31 pm

          I do not see lemon in the ingredients. ?? Can you tell me how much lemon to add??

          Reply
          • Shiran says

            November 22, 2020 at 4:24 am

            In the updated recipe I don’t use lemon.

            Reply
            • Nidhi Patel says

              November 27, 2020 at 7:43 am

              Yet if i wanted to use lemon zest how much should that be?

            • Shiran says

              November 30, 2020 at 4:53 am

              I used 1/2 to 1 teaspoon.

      • Jane Doe says

        March 01, 2020 at 6:33 pm

        no, we did not put lemon cuz we used all of our extra money buying CORN STARCH! 😉

        Reply
    26. Jae Astin says

      November 22, 2019 at 9:48 pm

      I made these for a group project on Peru for a Business Culture class and came home with very few left over! A handful of my classmates asked for the recipe for it, having loved it so much! Definitely going to make again! I did however mix a little bit of buttercream in the dulce de leche (just so I had a little bit of an easier time piping it on the cookie cause I was afraid to accidentally crush the cookies). My family swiftly devoured the remaining ones shortly after. Definitely a new Christmas cookie at least!

      Reply
    27. Anna says

      December 04, 2019 at 8:31 pm

      Delicious and great texture. Excluded the lemon, but otherwise followed the recipe as directed using granulated sugar. My dough was extremely crumbly and dry – added water by a little at a time… probably added 1/2 – 3/4 cup. It was that dry! Eventually got it to a consistency where it could be rolled. Had to add additional water to the dough when rolling it additional times since it absorbed the dusting flour. Make it! You won’t be disappointed!

      Reply
    28. Jen says

      December 11, 2019 at 2:28 pm

      Delicious cookie that melts in your mouth!!! I just really had to fight with the dough. It was either quite hard to roll and would crumble, or too warm and sticky. The battle was worth it though! These cookies are delicious!

      Reply
    29. Jen says

      December 11, 2019 at 10:52 pm

      Great cookies! The dough I thought looked dry. So I added a few TBS of water and used the technique suggested between parchment paper to roll and voila! They were easy to roll, baked perfectly, and are super light in texture. I’m waiting for the Dulce de Leche sauce in my crockpot to finish overnight and will complete the cookies tomorrow AM. So easy and my 11 year old son helped me!

      Reply
      • Lorraine says

        August 18, 2020 at 3:22 am

        How much water is it safe to add. I’ve had 2 failed attempts because the dough is too dry even after adding more butter.

        Reply
        • Shiran says

          August 23, 2020 at 5:49 am

          You can add 1 to 2 tablespoons at a time.

          Reply
    30. Hannah says

      February 01, 2020 at 4:39 pm

      these are really good, but took a little longer than 10 minutes to cook!

      Reply
    31. help please says

      February 11, 2020 at 9:32 am

      how many does this make??? please answer

      Reply
      • Shiran says

        March 03, 2020 at 5:26 am

        The recipe makes about 35 2-inch cookie sandwiches.

        Reply
        • Ana says

          July 30, 2020 at 5:33 pm

          I’m Latin American and by common Latin Knowledge I know that the authentic cookie doesn’t contain BS nor BP because the cookie is not supposed to spread or grow. Can I leave out these ingredients to have a non spread cookie?

          Reply
          • Shiran says

            August 20, 2020 at 5:46 am

            Leaving them out will affect the texture of the cookie and it won’t be as soft.

            Reply
    32. Carleigh says

      February 13, 2020 at 9:25 pm

      Thank you for the recipe! My boyfriend is Argentinian and always talks about these so I figured I would give them a try for Valentines Day. They taste very good! I dipped half in chocolate and made half the regular way and they look great. Hopefully he thinks so too tomorrow!

      Reply
    33. Jane Doe says

      March 01, 2020 at 6:31 pm

      We first tried to create this typical hispanic dish but the corn starch amount was tremendous! Later the dough, was at a strange consistency where it looked/felt like sand. I thought I was at a beach(not in a good way.) I restarted. After conquering doe, i added water to create a mystical ball that really completed the crumble to the max. In the end we had leftover doe and made doe babies. The babies tasted real good. We had some chunky cookies but taste was on point. Thank you very much for my chunky yummy dry baby cookies.

      Reply
    34. Nicole says

      July 03, 2020 at 4:03 pm

      HI I was wondering why did my cookie dought came out very sandy? I added water afterwards but I was just wondering the reason for the cookie dought to come out very dry and sandy?

      Thankyou for the recipe!!

      Reply
      • Shiran says

        July 12, 2020 at 5:26 am

        Sometimes it happens and it depends on the type of flour. As long as you’ve added more water and it was ok, then there’s no issue 🙂

        Reply
    35. Daniela says

      July 27, 2020 at 3:26 am

      I suggest to use a bit less cornstarch so the final dough is not that sandy. Also, by using icing sugar instead of caster sugar, the icing sugar we buy from supermarkets have already a small quantity of corn starch added in the mix . I don’t think adding water is a good solution, by using water the texture of the alfajores will change as initially the recipe has no water (except the water contained in the butter), so the biscuit won’t be very ‘melt in your mouth’ anymore but a tougher texture.

      Reply
    36. namrota says

      July 28, 2020 at 2:01 pm

      I am dying to try this recipe. I don’t have a paddle attachment, can I first whisk the butter and sugar and then later simply fold in the other ingredients using a spatula?

      Reply
      • Shiran says

        July 29, 2020 at 9:39 am

        If you have a hand mixer you can use it with the whisk attachment.

        Reply
    37. Siv says

      August 04, 2020 at 11:23 pm

      Can’t wait to make these! Any idea if coconut oil will work fine instead of butter? Thank you!

      Reply
      • Shiran says

        August 20, 2020 at 5:44 am

        I recommend sticking to butter for the best result.

        Reply
    38. Heather says

      September 09, 2020 at 3:23 pm

      I made these today, with powdered sugar and minus the lemon, and the texture was perfect! My kids loved them! My concern was that the taste of cornstarch was very obvious and left a strong aftertaste. What brand cornstarch do you use? Also, can I replace maybe a ½ cup of cornstarch with flour and still have the same texture? Thanks!

      Reply
      • Shiran says

        October 04, 2020 at 3:03 am

        Hi Heather. I don’t use a specific brand. Usually when there’s enough filling and coconut, you shouldn’t be able to taste the cornstarch. The cookies have that much cornstarch for that melt-in-your-mouth texture.

        Reply
    39. Mingie says

      December 01, 2020 at 9:43 am

      This was probably one of the more difficult cookies I’ve made (I’m so used to drop cookies where you just shape them into balls), but definitely worth the effort. I think the flavor got better after a few days of sitting in the fridge after assembling. Definitely don’t try to eat it right away, I think you still taste that cornstarchy cookie taste. Thanks for the great recipe!

      Reply
    40. Lori says

      December 15, 2020 at 12:51 pm

      No salt?

      Reply
    41. Susana Natalia Guido says

      August 21, 2021 at 11:34 am

      I’ve been mading this recipe since I am 10 years old, I am Argentinian so we call this recipe alfajores de Maizena, because there are different types of recipes with variations according to the countryside you are. But for this recipe I’d strongly recommend you to put 2 tablespoons of lemon zest to the Doug. This make an enormous difference. Thanks.

      Reply
    42. Susana Natalia Guido says

      August 21, 2021 at 11:44 am

      And another thing my mom taught me is to add the amount of regular flour and cornstarch and divided for two and use the same amount of each other. This made the cookies less fragile and doesn’t change the flavour.

      Reply
    43. Lea says

      November 27, 2021 at 5:35 pm

      The recipe is great and has good instructions but the alfajores are not argentinian but Peruvian.

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        November 28, 2021 at 10:34 pm

        Hi Lea, so glad you enjoyed the recipe! Alfajores were brought to South America originally from Spain, they have multiple origins 🙂

        Reply
    44. Lori says

      December 07, 2021 at 7:03 pm

      Delicious cookie! Definitely needed more water

      Reply
    45. Donna McFadden says

      December 28, 2022 at 2:48 pm

      I made these for Christmas and they were divine! I usually make them with flour, but tried this recipe because I couldn’t find my other recipe. These were great! The dough was very sandy, but I just kneaded it a little bit more without adding water. I roll out the dough to about 1/4-1/2 ” inch, since 1/8″ was too thin for me to get onto the cookie sheet without losing it’s shape. My sister in law from Peru loved them!!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        December 29, 2022 at 2:18 am

        Hi Donna, that’s so great to hear! I’m so glad you enjoyed the recipe.

        Reply
        • Suzanne says

          February 11, 2023 at 10:13 am

          Hi. I’m not sure how these are supposed to taste. I made mistake… when beating the sugar and butter together, I had the egg yolks with it and beat these 3 ingredients together at same time😞. It was supposed to be just the sugar and butter THEN add eggs yolks. They baked just fine. I also omitted salt since I used salted butter. The cookie is pretty bland tasting without the filling. Wondering if this is typical or did I ruin recipe by my mistakes? Thoughts??

          Reply
          • Stephanie @ Pretty.Simple.Sweet. says

            April 05, 2023 at 6:00 pm

            Hi Suzanne, The cookies are a little more bland so that the filling is the star of the show. Possibly the flavors were affected by not creaming together just sugar and butter first. Adding salt separately does help to ensure the right amount is used. Possibly they needed a little more salt than what was in your salted butter?

            Reply
    46. Sam says

      June 24, 2023 at 9:08 am

      I haven’t tried the recipe yet- however I used to buy these exact biscuits at a charity stall that a little old lady made and oh my goodness I have never tasted anything better! I am going to cook these until I perfect them. Great detail and explanation in this recipe! That’s why I have chosen it, thank you!

      Reply
    47. Keith Harrison says

      October 17, 2023 at 4:38 pm

      When I saw how much flour and cornstarch there was relative to wet ingredients, I should have known trouble was on the way, but I went ahead and got about the driest dough I’ve ever made. Unworkable and had to throw it out.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        October 17, 2023 at 8:14 pm

        Hi Keith, as noted in the recipe: when making the dough, if it feels dry, you can add a little bit of cold water or milk a little at a time, just until the dough comes together.
        Mix the dough just until the ingredients are combined. If mixing for a long time, the cookies can turn out tough from producing too much gluten. Overall, play with the dough as little as possible.

        Reply

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