Variations on this elegant cookie can be found throughout Latin America, but alfajores are associated above all with the cafe culture of Buenos Aires. They’re served year-round with coffee, but during the holidays home cooks all over Argentina break out their trusted family recipes—each one unique but always with a decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie.
- 1 2⁄3 cups cornstarch
- 1 1⁄4 cups flour
- 1 tsp. baking powder
- 2⁄3 cup sugar
- 10 tbsp. unsalted butter, softened
- 1 tbsp. cognac or brandy
- 1⁄2 tsp. lemon zest
- 4 egg yolks
- Canned dulce de leche, for filling cookies
- Heat oven to 350°. In a bowl, sift together cornstarch, flour, and baking powder; set aside. In a mixer fitted with a paddle, beat together sugar and butter until fluffy. Add cognac and zest; beat. Add yolks one at a time; beat. Add dry ingredients; mix. Transfer dough to a floured surface, knead briefly; divide into 3 pieces. Working with 1 dough piece at a time, roll dough to ¼” thickness. Using a 2½” round cookie cutter, cut out cookies; transfer to parchment paper–lined baking sheets, spaced 1″ apart. Reroll scraps and repeat. Bake until golden, 12–15 minutes. Let cool. Flip half the cookies over; top each with 1 heaping tsp. dulce de leche. Top with remaining cookies.