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Alfajores with Dulce de Leche (Cookies with Dulce de Leche filling)

Course Dessert
Cuisine Argentina
Servings 12
Author International Cuisine


  • ¾ cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter at room temperature
  • 1/3 cup sugar
  • 2 egg yolks
  • 1 tablespoon brandy
  • ½ teaspoon vanilla extract
  • 1 cup Dulce de Leche
  • Powdered sugar to sprinkle
  • For the Dulce de Leche filling:
  • 1 14- oz can or sweetened condensed milk
  • ¼ teaspoon salt


  • For the Dulce de Leche filling
  • Heat oven to 425 degrees and placing a rack in the middle of the oven
  • Pour milk into a glass pie plate and sprinkle with salt.
  • Cover tightly with aluminum foil and place in a roasting pan with hot water to reach halfway up the sides of the pie plate.
  • Bake for 1 hour
  • Remove the roasting pan from the oven and remove the pie plate
  • Uncover the pie plate, taking care not to burn yourself and whisk the mixture until smooth
  • Replace the foil, return the pie plate to the roasting pan and add hot water as necessary to remain halfway up the side of the plate.
  • Put back in the oven.
  • Continue to bake for about another 1½ hours until the color becomes a caramel color.
  • Remove from over, let cool, remove the foil and whisk again until smooth.
  • Set aside for the cookies.
  • Keep extra in the refrigerator of up to one week.
  • For the Cookies:
  • In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and salt.
  • In a separate bowl, using a mixer on medium mix together the butter and sugar until it is light and fluffy. Add in the egg yolks one at a time, the brandy, and vanilla.
  • Start slowly adding in the flour mixture until incorporated, taking care not to over mix.
  • Turn the dough onto a piece of plastic wrap and shape into a smooth disk, wrap it tightly and let sit for one hour in the refrigerator.
  • Preheat the oven to 350 degrees
  • Line two cooking sheets with parchment paper
  • Remove the dough from the refrigerator and lightly flour your work surface.
  • Lightly flour the top of the dough
  • Roll out to ¼ inch thick, do not be considered if it cracks, you can easily patch it together.
  • Stamp out 24 rounds using a plain or fluted 2” round cutter, reroll the dough as necessary.
  • Place 12 cookies ½ inch apart on each prepared cookie sheet and bake 1 sheet at a time on the middle rack.
  • Bake for 12-14 minutes (Cook until just firm and slightly golden on the bottom, the top will remain light.)
  • Transfer to a wire cooling rack
  • Once completely cool, flip half the cookies upside down and gently spread with about 2 teaspoons of Dulce de Leche. Place another cookie on top to make a sandwich.
  • Sprinkle with powdered sugar before serving.