Alfajador (dulce De Leche Biscuit Cookies) Recipe

Prepare dough

In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 3–4 minutes with a hand mixer or 5 minutes with a stand mixer. Add the egg yolks one at a time, mixing after each until incorporated, then add the vanilla extract and mix until combined.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch (maicena), baking powder, and salt until evenly distributed.

Form the dough

Gradually add the dry mixture to the creamed butter mixture in two or three additions, mixing on low speed until a soft, slightly crumbly but cohesive dough forms. Do not overmix. If the dough feels too dry, add 1 teaspoon of water at a time until it just comes together; if too sticky, add up to 1 tablespoon extra flour total.

Chill and roll

Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (up to 2 hours) until firm enough to roll. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly flour a clean surface with a tablespoon of all-purpose flour. Roll the dough to about 1/4 inch (6 mm) thickness.

Cut and bake

Using a round cutter about 2.25–2.5 inches (6–6.5 cm) in diameter, cut rounds and transfer them to the prepared baking sheets, spacing about 1 inch apart. Re-roll scraps once. Bake in the preheated oven for 10–12 minutes, until the edges are set but not browned — these cookies should remain pale. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare filling

If your dulce de leche is very thick, loosen it slightly by stirring vigorously or microwaving 15–20 seconds and stirring until spreadable. Transfer to a bowl for easier handling.

Sandwich cookies

Pair the cooled biscuits by like size. Place about 1 to 1 1/2 teaspoons (or to taste) of dulce de leche on the flat side of one biscuit, then top with its matching biscuit, pressing gently from the center outward so dulce de leche spreads evenly to the edge without oozing out excessively. Smooth the edges lightly with a small offset spatula or the back of a spoon to create a neat seam.

Prepare coatings

Divide sandwich cookies into three roughly equal batches for the three finishes: coconut, dark chocolate, white chocolate with walnuts. For chocolate dips: melt the dark chocolate and white chocolate separately using a double boiler or microwave. For microwave method: place chocolate in a heatproof bowl and microwave in 20–30 second bursts at 50% power, stirring between bursts until mostly melted. Stir in up to 1 teaspoon of neutral oil into each chocolate bowl to achieve a smooth, dippable consistency.

Coconut finish

Take the first batch of filled cookies and roll the exposed dulce de leche seam directly into the desiccated coconut, pressing gently so the coconut adheres. Set the finished coconut alfajores on a tray covered with parchment. No further setting is necessary. Optionally chill 10 minutes to firm up.

Dark chocolate finish

Hold a filled cookie by the edge and dip half (or just the seam area) into the melted dark chocolate so that about half of the cookie is coated, or dip only the outer edge as preferred. Lift and let excess chocolate drip off, then place onto parchment. Repeat for each cookie in the dark batch. Refrigerate the dipped cookies on the tray for 8–12 minutes to set the chocolate, then return to room temperature before serving to avoid condensation.

White chocolate with walnuts finish

Working with the white chocolate, dip the chosen portion of each cookie into the melted white chocolate, allowing excess to drip off. Immediately sprinkle or press the finely chopped walnuts onto the wet white chocolate so they adhere. Place on parchment and refrigerate 8–12 minutes to set; let return to room temperature before serving.

Storage and serving

Once set, store alfajores in an airtight container layered with parchment at room temperature for up to 3 days, or refrigerate up to 1 week (note: refrigeration can soften biscuits slightly). For best texture, bring refrigerated alfajores to room temperature 20–30 minutes before serving. If making ahead, assemble and coat up to 24 hours in advance.