Christmas Eve in Buenos Aires is a hot one. I remember the night well: the city shimmering in summer heat even after dark, windows thrown open, the smell of the grill drifting up from a dozen courtyards, and fireworks blooming over the rooftops as midnight and Nochebuena arrived together. I set down on a warm terrace where a family was still up celebrating, children chasing one another barefoot across the tiles, everyone damp and happy in the heat.
On the table, beside the cider and the panettone, sat a plate of alfajores. Two tender, sandy little shortbread discs joined with a thick swirl of dulce de leche and rolled at the edges in coconut. I took one, and it was gone in a bite, the caramel soft and cool against the warm night. I reached for a second before anyone was looking.
Argentines love these so dearly they call the alfajor la golosina nacional, the national sweet, and they think of it as its own kind of confection rather than a plain cookie. It reached them by a long road: its name and earliest form were born in Moorish Spain, carried across the ocean by colonial bakers, and made unmistakably Argentine here on the River Plate, where dulce de leche gave it its soul. I simply call it a treat worth the journey.
Why You’ll Love Alfajores
Dulce de leche filling is a sweet and creamy caramel-like sauce that originates from Latin America. It is made by slowly cooking sweetened condensed milk until it caramelizes, resulting in a rich and smooth sauce that is often used as a filling for desserts and pastries.
The texture of dulce de leche filling is thick and velvety, with a deep golden-brown color that is reminiscent of caramel. It has a sweet and nutty flavor that is similar to butterscotch, with a slightly burnt and toasty taste that adds depth and complexity to desserts.
Dulce de leche filling is a popular ingredient in many Latin American desserts, such as alfajores (sandwich cookies), tres leches cake, and flan. It is also used as a topping for ice cream, waffles, and pancakes
Alfajores (Argentine Dulce de Leche Cookies)
Ingredients
- 1 ½ cups unsalted butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 cups all-purpose flour
- 2 cans dulce de leche
- 2 tbsp desiccated coconut
Instructions
- Cream together the butter and powdered sugar until light and smooth.1 ½ cups unsalted butter, 1 cup powdered sugar
- Add in the vanilla extract and salt and mix them through.1 tsp vanilla extract, ¼ tsp salt
- Sift over the flour (1 cup at a time), mixing well between each addition.3 cups all-purpose flour
- Divide the dough in half and roll each half to 1/4-inch thick with parchment paper.
- Chill overnight or for at least 2 hours.
- Bake cookies in a preheated oven to 350, on a baking sheet lined with baking paper or a Silpat mat.
- Bake for about 15 minutes or until the edges turn golden brown. Cool the cookies on a wire rack after gently lifting them off the baking tray.
- Cool completely, then fill a piping bag with dulce de leche and pipe the filling onto one cookie, layering a second cookie on top.2 cans dulce de leche
- Roll the sides of the dulce de leche sandwich cookies in coconut to finish them.2 tbsp desiccated coconut
Notes
Storage & Make-Ahead
Alfajores cookies are cookie sandwiches typically featuring a dulce de leche filling. They can be made ahead of time and stored for later use. To make ahead, the cookies can be baked and cooled completely, then stored in an airtight container at room temperature for up to 5 days. Alternatively, the cookies can be frozen for up to 3 months. To freeze, place the cookies in a freezer-safe container or bag with layers of parchment paper in between to prevent sticking. The dulce de leche filling can also be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. If the filling becomes too thick after refrigeration, it can be heated gently in the microwave or on the stovetop to soften. To assemble the alfajores, sandwich the dulce de leche filling between two cookies. The assembled cookies can be stored in an airtight container in the refrigerator for up to 3 days. Before serving, allow the cookies to soften at room temperature for about 30 minutes. Overall, alfajores can be made ahead and stored for several days or even frozen for longer storage. With a little planning, you can enjoy these delicious cookies anytime you wantHow to serve Alfajores
As a dessert: Alfajores are perfect for serving as a dessert after a meal. You can place them on a plate or dessert platter and sprinkle some powdered sugar on top for a decorative touch.
With tea or coffee: Alfajores are also great to serve with tea or coffee. The sweetness of the dulce de leche filling pairs well with the bitterness of coffee or tea, making it a perfect mid-afternoon treat.
Packaged as a gift: Alfajores are great for family and friends. You can wrap them individually in decorative paper or place them in a gift box with some ribbon for a thoughtful, homemade gift.
At a party or gathering: If you’re hosting a party or gathering, alfajores can be a great addition to the dessert table. You can arrange them on a platter and let guests help themselves.
FAQs
Do Alfajores need to be refrigerated?
If the cookies have already been filled with dulce de leche, storing them in the refrigerator is recommended.
If the cookies haven’t been filled, they may be stored at room temperature in an airtight container for up to a week or frozen for longer storage.
What are Dulce de leche cookies made of?
The cookies can be made with various ingredients, but a basic recipe typically includes butter, powdered sugar, vanilla extract, salt, and all-purpose flour.
How long do Alfajores last?
The shelf life of alfajores cookies can vary depending on the specific recipe and storage conditions. Generally, when stored in an airtight container at room temperature, alfajores cookies can last about 1 to 2 weeks. However, for the best taste and texture, consuming them within the first few days after baking is recommended. If you want to extend their freshness, store them in the refrigerator for 2 to 3 weeks or freeze them for up to 2 to 3 months. Ensure to properly wrap and seal them before refrigerating or freezing them to prevent them from absorbing odors or becoming stale.
Dulce de leche filling
Dulce de leche filling is a sweet, creamy, and caramel-like sauce commonly used for desserts and pastries. The sauce has a smooth, velvety texture with a rich, golden-brown color that resembles caramel.
To make your own dulce de leche filling, sweetened condensed milk is slowly cooked over low heat until it caramelizes and thickens into a creamy sauce. The sauce has a nutty, slightly burnt flavor that adds depth and complexity to desserts.
Dulce de leche filling is used in various desserts, such as alfajores, cake fillings, ice cream toppings, and as a spread for toast or pancakes. It’s a popular ingredient in Latin American cuisine and is commonly used in dishes from Argentina, Mexico, and other Latin American countries.
Wrapping It Up
On my travels through Argentina, no kitchen sent me on my way without a plate of alfajores: two tender shortbread rounds cradling a ribbon of dulce de leche. They are cookies made for sharing, which is exactly how I like them.
If you loved these, keep the journey going. The buttery Areias de Cascais (Portuguese Sand Cookies) melt the very same way, and the rich Jamaican Black Cake Cookies bring a bolder, fruit-laced kind of joy.
From my heart to yours, happy baking and Merry Christmas!
