Alfajores

Alfajores (pronounced ALPHA-hores) were something I grew up on. I’ve lived in Canada most of my life, but I was born in Buenos Aires, Argentina, which opened my tastebuds to a whole other culture of food!
One of my most favourite memories is eating Alfajores. Made by sandwiching two cookies (on the drier side) with dulce de leche or chocolate ganache in the middle!
Some brands would even cover the whole cookies with chocolate (THE BEST!).
Whether they were purchased (Havanna is the best) or homemade they’re delicious!
You don’t have to take my word for it – pull out your corn starch and scroll down to see my family’s secret recipe!

Alfajores (makes 30)

– 1 and 2/3 cups flour
– 2 and 1/2 cups corn starch
– 1/2 tsp baking soda
– 2 tsp baking powder
– 200g butter
– 3/4 cups sugar
– 3 egg yolks
– 1 tbsp cognac
– 1 tsp vanilla
– 1 tsp lemon zest
– Dulce de Leche
– shredded coconut

In a bowl combine the corn starch, flour, baking powder and soda. In a second, larger bowl mix the butter and sugar. Add the egg yolks one at a time, ensuring that it’s completely blended before adding the next. Pour in the cognac, and begin adding the dry ingredients little by little. Incorporate the vanilla and lemon zest. Mix well!
Form into a dough without kneading. Roll out (not too thinly) onto a floured surface and cut out circular shapes (in desired size). Place on ungreased cookie sheet and bake at 350 degrees for 15 minutes. Let cookies cool completely before assembling.
Spread your Dulce de Leche (whether store bought or made by boiling a can of sweetened condensed milk) on one cookie and sandwich using another. Paint the borders with a little dulce de leche and sprinkle on some shredded coconut.