Argentinian Dulce de Leche Alfajores – A Mouthwatering Indulgence
In this post, discover a simple yet scrumptious recipe for classic Argentinian Alfajores filled with dulce de leche and enrobed in shortbread cookies. This easy dessert is perfect for any occasion and can be easily adapted for gluten-free or eggless diets. Enjoy mouthwatering images that showcase the dish from both top and bottom perspectives, making it a visually stunning addition to your next gathering.
Allergens
Milk, Eggs (not included), Gluten (in the recipe)
Ingredients
- 1 1/2 cups all
- purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup dulce de leche
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour and salt. Set aside.
- In another bowl, cream together butter and powdered sugar until light and fluffy.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Divide dough in half, shape each half into a disk, wrap in plastic wrap, and chill for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one dough disk to 1/8 inch thickness. Cut into 24 rounds using a 2 inch cookie cutter.
- Transfer rounds to the prepared baking sheet and bake for 12 15 minutes or until edges are golden brown. Cool on wire racks.
- In a small bowl, combine dulce de leche, milk, and vanilla extract. Stir until smooth.
- To assemble, spread about 1 teaspoon of the dulce de leche mixture onto the flat side of half of the cookies. Top each with another cookie, flat side down, to create a sandwich.
Chef’s Insight
To achieve the perfect shortbread texture, ensure the butter is fully incorporated into the dough and avoid overmixing.
Notes
Alfajores are best served at room temperature for optimal flavor and texture.