alfajores de dulce de leche 🫶🤍

Alfajores de dulce de leche are not only a delightful treat but also a wonderful way to experience a classic South American dessert. When I first tried making alfajores, I found that using Maizena (corn starch) in the dough made a remarkable difference—it gave the cookies a tender, melt-in-your-mouth quality that regular flour alone couldn't achieve. The key to perfect alfajores lies in balancing the dough's texture and the dulce de leche filling's creaminess. I recommend chilling the dough before baking; this helps maintain the shape and prevents spreading, ensuring each alfajor is beautifully round and uniform. After baking, once the cookies are cooled, generously sandwich them with dulce de leche—the sweet caramel spread adds that signature flavor that makes alfajores so beloved. To elevate the experience, some people like to roll the edges of their sandwiched cookies in grated coconut or sprinkle powdered sugar on top. It adds a lovely aesthetic touch and an extra layer of flavor. Baking alfajores is also a social activity; sharing the process with family or friends can make the result even sweeter. Whether for a festive occasion or an everyday indulgence, alfajores de dulce de leche embody comfort and tradition in each bite.