Posted by: kellylyneddy | June 27, 2013

Hooray for ALFAJORES!!!!

I am almost certain that Tyler’s version of heaven will include Argentina’s favourite treat, alfajores. In Argentina there are bakeries on every corner. The most popular bakeries are difficult to pass up. There are people walking out with dozens of fresh buns, crowds eyeing the treats through the window, and a line up of people waiting with their number in hand to be served. I am certain that these PANADERIAS have their kitchen fan output purposefully directed to their storefront sidewalk, making their bakery irresistible to pass by.

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So far our favourite treats are ALFAJORES. The best way to explain them would be that they are the “oreo” of Argentina, filled not with white cream, but instead DULCE DE LECHE. There are as many different varieties of alfajores as there are regions in Argentina, and of course each region thinks theirs is the best! We cannot say which is best, we have not tried them all yet (we are still working on that).

Most of the time, alfajores are 2 shortbread-like cookies stuck together with a mouth watering filling, often dulce de leche, but not always. Some have coconut, others are covered in chocolate, some have a jam, fruit, or chocolate filling, some have orange rind and cognac flavours, while others have chocolate shortbread -like cookies. Some have nuts or meringue wafers, and the most deadly are triple decker alfajores! Whatever the regional alfajore, we have yet to have a bad one. They are all delicious.

One rainy afternoon we decided to try and make our own. Finding a recipe was not as easy as it sounds. There were so many! Since our ingredients while travelling are limited, we decided to combine two recipes and improvise the rest. With Granny now in Argentina we had plenty of back up while cooking with E1 and E2. As many of you know cooking with kids can be messy and fun. The hardest part was keeping E2 out of the dulche de leche, he was stealing it by the spoonful.

Here is what we did:

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1 ½ cups of cornstarch

1 cup flour

½ cup white sugar*

1 teaspoon of baking powder

125 grams of softened butter

2 eggs

And milk

*I may have added 1 cup of sugar, but none of us can remember!

You will also need Dulce de Leche and unsweetened, shredded coconut.

Mix all dry ingredients well. Add butter and mix until oatmeal-like texture. Add eggs. Add milk until desired consistency is reached. Roll out and cut into small circles. Bake at medium heat* for about 7 minutes. Cool cookies. Glue 2 cookies together with Dulche de Leche and roll the outside with coconut.

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EAT!…*we really have no idea at what temperature we baked them, but they turned out wonderfully. In fact that afternoon we had a friend over from Argentina and she said “These are really good!” in a very delightfully surprised fashion. If an Argentine said they were good, I guess we did okay. These turned out wonderfully despite our recipe alterations, our unknown cooking temperature and the little spoon that kept sneaking into the Dulce de Leche.



  1. Oh lordy, I could stuff myself with those daily! I must give those a try! Or maybe not…

  2. I’ll try this recipe next time. I’m jealous that you can get tubs of dulce de leche!! The ones I made for your Argentina themed party could have really used the real stuff.

    • Yours were pretty good. Tyler says bake another batch and we’ll review again.

  3. Oh sounds sinfully delicious, though I won’t be trying the recipe out, no matter how tempting. Good for you for guesstimating the combo recipes and enjoying the fruits of your labour. I love Dulce de Leche too. Cousin Merilyn

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