Alfajores (Dulce de Leche Sandwich Biscuits)
Why this recipe works
- Delicate biscuit, creamy filling: The soft, pale biscuits give way easily around the thick dulce de leche, creating the signature melt-in-the-mouth bite.
- Cornflour keeps them tender: Using cornflour alongside plain flour reduces the firmness of the dough, helping the biscuits stay light rather than crisp.
- Good for preparing ahead: The unfilled biscuits can be baked and frozen, then filled and dusted shortly before serving.
Get the most out of this recipe
Timing notes
- Chill before rolling: The dough needs time in the fridge so it firms up enough to roll cleanly without sticking or spreading too much.
- Cool completely before filling: Warm biscuits can soften the dulce de leche and make the sandwiches slide, so let them cool fully on a rack.
- Serve slightly softened: If stored in the fridge, let the alfajores sit at room temperature for 15 to 20 minutes before serving.
Texture tips
- Mix only until combined: Once the flour mixture is added, stop as soon as a soft dough forms to keep the biscuits tender.
- Keep the biscuits pale: Bake at 170°C (340°F) until set and dry on top; visible browning makes alfajores drier and less delicate.
- Manage cracks when rolling: If the chilled dough cracks, let it stand briefly at room temperature before rolling again with a light dusting of flour.
Ingredient notes
- Dulce de leche is essential: Its thick, caramel-like texture is what holds the sandwich biscuits together and gives alfajores their recognisable flavour.
- Use cornflour for softness: Cornflour is key to the tender crumb, so avoid replacing it entirely with plain flour if you want the classic texture.
- Lemon adds brightness: A little zest lifts the buttery dough without making the biscuits taste sharply citrusy.
Make-ahead tips
- Fill close to serving: For the neatest finish, bake the biscuits ahead and sandwich them with dulce de leche once fully cooled.
- Freeze unfilled biscuits: Freeze the baked, unfilled rounds in an airtight container, then thaw at room temperature before filling.
- Store assembled alfajores chilled: Keep filled alfajores in an airtight container in the fridge, then dust with icing sugar just before serving.
Equipment you'll need
Ingredients
Dough
Filling and finish
Instructions
- Beat the butter and icing sugar in a bowl for 2 to 3 minutes until pale and fluffy. Finely zest the lemon, then add the zest and vanilla and beat again.
- Beat in the egg until fully combined, scraping down the bowl as needed. The mixture should look smooth and creamy.
- In a separate bowl, whisk together the plain flour, cornflour, baking powder and salt. Add to the butter mixture and mix just until a soft dough forms; do not overwork it.
- Cover and chill the dough for 30 minutes so it firms up for rolling. Meanwhile, heat the oven to 170°C (340°F) and line baking trays.
- Roll the dough out to about 5 mm thick on a lightly floured surface. Cut into rounds and place on the trays, leaving a little space between them.
- Bake for 10 to 12 minutes until the biscuits look set and dry on top but still pale, with no browning. Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
- Turn half the biscuits upside down and spread each with dulce de leche, then sandwich with the remaining biscuits. Dust generously with icing sugar just before serving for a festive finish.
Recipe notes
Tips
- For the classic melt-in-the-mouth texture, keep the biscuits pale; if they colour, they will be drier and less tender.
- If the dough cracks as you roll, let it sit at room temperature for 5 minutes, then roll again with a light dusting of plain flour.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs stamped with the British Lion mark or an equivalent pasteurised egg.
Substitutions
- Replace Vanilla extract with the finely grated zest from the lemon for a brighter citrus flavour.
- Replace Lemon with 1 tsp Vanilla extract for a more traditional vanilla-forward biscuit.
Storage
- Refrigerate up to 5 days
- Store assembled alfajores in an airtight container in the fridge for up to 5 days; bring to room temperature for 15 to 20 minutes before serving. Freeze unfilled biscuits in an airtight container for up to 2 months, then thaw at room temperature and fill with dulce de leche before dusting with icing sugar.
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Recipe overview
- Servings: 16 pieces
- Yield: alfajores
- Total time: 1h 20min (35min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Gluten Milk Wheat
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