Chilean Alfajores
Chilean Alfajores are delicate sandwich cookies filled with creamy manjar.Their buttery pastry has a tender, crumbly texture.Two cookies are joined together with a generous layer of caramel filling.Powdered sugar or shredded coconut provides a traditional finishing touch.They are perfect with coffee, tea, or a glass of milk.These beautiful cookies make wonderful homemade gifts and celebration treats.
Ingredients
For the Cookies
- 2 cups all-purpose flour
- ½ cup cornstarch
- ½ cup powdered sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, if needed
For the Filling
- 1½–2 cups Chilean manjar or dulce de leche
For Decorating
- ½ cup finely shredded unsweetened coconut
- Powdered sugar, for dusting
Instructions
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, powdered sugar, baking powder, and salt.Set aside.
Cream the Butter
- Place the softened butter in a large mixing bowl.Beat until smooth and creamy.Gradually add the powdered sugar and continue beating until light and fluffy.
Add the Egg Yolks
- Add the egg yolks one at a time.Mix well after each addition.Stir in the vanilla extract.
Make the Dough
- Gradually add the dry ingredients to the butter mixture.Mix until the dough begins to come together.If the dough seems too dry, add milk one tablespoon at a time.Do not overmix.
Chill the Dough
- Shape the dough into a flat disc.Wrap it tightly in plastic wrap.Refrigerate for approximately 30 minutes.Chilling makes the dough easier to roll and helps the cookies maintain their shape.
Roll the Dough
- Lightly flour your work surface.Roll the chilled dough to approximately ¼ inch (6 mm) thick.Try to keep the thickness consistent so the cookies bake evenly.
Re-Roll the Dough
- Gather the scraps and gently bring them together.Roll and cut again.Avoid repeatedly kneading the scraps because this can make the cookies tougher.
Bake
- Bake for approximately 10–12 minutes.The cookies should remain relatively pale with only a very light golden color around the edges.Do not overbake
Prepare the Manjar
- Transfer the manjar to a piping bag or sturdy plastic bag with the corner snipped off.This makes it easier to create an even filling.
Add Coconut
- Roll the exposed manjar edges gently in finely shredded coconut.This creates the traditional coconut-covered appearance.
Rest Before Serving
- Allow the alfajores to sit for at least 30 minutes before serving.This gives the cookie and manjar time to settle together.
Notes
- Butter: Use softened butter rather than melted butter.
- Cornstarch: Cornstarch contributes to the delicate, tender texture.
- Dough: Avoid overmixing once the flour is added.
- Thickness: Evenly rolled dough produces consistently baked cookies.
- Baking: Keep the cookies pale rather than deeply browned.
- Manjar: Use thick manjar so it doesn't run out of the cookies.
- Coconut: Fine coconut adheres particularly well to the filling.
- Resting: Alfajores often become even more tender after resting for several hours