Alfajor (dulce De Leche Biscuit Cookies) Recipe

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, cornstarch and baking powder until evenly combined. Set aside.

Cream butter and sugars

In a stand mixer fitted with the paddle (or using a hand mixer and large bowl), beat the softened butter with the granulated sugar and powdered sugar on medium speed until pale and fluffy, about 2–3 minutes.

Add yolks and flavor

Add the egg yolks one at a time, mixing briefly after each addition. Scrape bowl as needed. Add the vanilla extract and salt and mix until combined.

Combine dough

With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated. Do not overmix; dough should be soft, slightly crumbly but hold together when pressed. If dough is too soft to handle, chill 15–30 minutes.

Shape and chill

Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to firm and hydrate the cornstarch for tender cookies.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll the dough out to about 3/8" (9–10 mm) thick. Use a round cookie cutter 2–2.5 inches (5–6 cm) in diameter to cut rounds. Re-roll scraps as needed, chilling briefly if the dough softens.

Place rounds on prepared sheets, leaving about 1" between. Bake for 10–12 minutes or until the bottoms are just beginning to turn a very light golden color; tops should remain pale. Rotate pans halfway through for even color.

Remove from oven and cool on the pans 5 minutes, then transfer to a wire rack to cool completely. Cookies should be tender and pale.

Match cookies into similar-sized pairs. Using a small spatula or spoon, spread about 1 to 1 1/2 tablespoons of dulce de leche onto the flat side of one cookie and top with its pair, pressing gently until the filling reaches the edge. Wipe any excess filling.

If the dulce de leche is very stiff, warm it briefly in the microwave (10–20 seconds) or stir to loosen for easier spreading.

Place the desiccated coconut in a shallow bowl. Holding each assembled alfajor by its edge, roll the exposed ring of dulce de leche in the coconut so that the filling edge is evenly coated. Press gently so coconut adheres. Set on a rack to rest. Repeat for desired number of alfajores.

Prepare a double boiler or a heatproof bowl set over simmering (not boiling) water. Place the chopped dark chocolate in the bowl and stir as it melts. Once almost fully melted, remove from heat and stir until smooth. If needed, stir in up to 1 teaspoon neutral oil to thin for dipping.

Using a fork or dipping tool, dip half of each assembled alfajor into the melted dark chocolate, allowing excess to drip off. Place on parchment-lined sheet. If you prefer fully coated bottoms, dip more deeply; for a half-dip, leave one half exposed.

Let chocolate set at room temperature until firm (about 30–60 minutes), or chill briefly (10–15 minutes) to speed setting. Store finished alfajores in an airtight container in a single layer or separated by parchment.

Melt the chopped white chocolate in a double boiler or bowl over simmering water, stirring until smooth. White chocolate can seize easily; keep water gentle and avoid steam contact. Stir in up to 1 teaspoon neutral oil if needed to thin slightly.

Hold the assembled alfajor by the edge and dip half into the melted white chocolate. Allow excess to drip off, then immediately sprinkle or press finely chopped walnuts onto the wet chocolate edge so they adhere.

Place on parchment-lined sheet and allow to set at room temperature (30–60 minutes) or chill briefly to speed up setting. If desired, gently press extra walnuts into any areas with thin coverage before chocolate firms.

If making plain (no chocolate) versions, dust tops lightly with powdered sugar just before serving. For best flavor, let assembled alfajores rest 2–12 hours (refrigerated or at cool room temperature) so the dulce de leche softens the cookies slightly.

Store alfajores in an airtight container at cool room temperature for up to 3 days or in the refrigerator for up to 7 days. If refrigerated, bring to room temperature 15–30 minutes before serving for best texture.