Imagine biting into a blissfully decadent, melt-in-your-mouth sandwich cookie filled with creamy dulce de leche caramel that’s been rolled in a cloud of chewy coconut. No, you’re not in heaven; you’re simply tasting an alfajore. This gooey-sweet treat burst onto the food scene in Argentina in a tourist town called Mar del Plata.
In contrast, in South America alfajores have a round shape, can be enjoyed all year round, and contain different ingredients. Some South American countries make the dough either with all-purpose flour, cornstarch alone, or a mixture of both.
Today, many, if not most, Spanish-speaking countries have their own preferred recipe for alfajores. This recipe makes approximately 40 alfajores. 2 cans (14 ounces) sweetened condensed milk, labels removed or 2 14-ounce cans of dulce de leche 1-1/4 cups all-purpose flour, plus more for rolling out the dough
Alfajores de Miel - Anise Sandwich Cookies with Orange Sugar Syrup This Peruvian variation on the traditional alfajor cookie is filled with an anise-flavored syrup in place of the dulce de leche. The result is a slighly sticky but very delicious cookie that keeps well.