Argentine Alfajores Recipe

Pastry chef William Isaías, shares with us the popular recipe for alfajores Argentinos, the perfect complement to dulce de leche. 

From pastafrola to dulce de leche churros, Argentina has given us incredible recipes to sweeten the palate. 

However, who takes the crown of its gastronomy, are the alfajores. 

Recipe ingredients 

  • 300 g corn starch (maize starch)
  • 200g flour 
  • 180g Butter 
  • 150g Sugar 
  • 3 egg yolks
  • 1 pinch vanilla extract
  • 2 teaspoons of baking powder for desserts
  • Dulce de Leche to taste
  • Coconut snuff to taste 
Recipe William Isaías

Preparation of the recipe

Start by mixing and sifting the flour with the cornstarch and yeast powder in a large bowl.

Now take the butter, which has to be at room temperature, and work it with a fork until you get a smooth cream.

At the creamy point as they say, add the sugar and mix until it is absorbed.

Now add the egg yolks to the butter and sugar mixture and knead well until they are well incorporated into the mixture. Then add the vanilla extract and mix.

We continue the recipe for Argentine alfajores by adding the previously sifted powders to the mixture little by little, mixing first with a wooden spoon and then turning the mixture onto the pastry board.

The dough for alfajores

The consistency of our dough will be like that of a shortcrust pastry, crumbly and delicate.

If you see that it is too dry, add a few tablespoons of milk but without reaching a liquid mixture. 

Knead it as little as possible and stretch it with a rolling pin.

Knead

Once all the ingredients are incorporated, let it rest for 30 minutes covered with a clean cloth. Preheat the oven to 180°.

Stretch the dough with a rolling pin to a thickness of 4 mm and cut the cookies with a cookie cutter 6 cm in diameter or with a glass. 

Baking 

Place the cookies on a baking sheet covered with baking paper and place them well apart.

Bake for 15 to 20 minutes, watching that they do not brown, otherwise they will dry out, they should be cooked and dry and break at the first bite.

Remove from the oven, remove from the tray, let cool completely, and fill with a generous layer of dulce de leche.

To finish, cover with coconut snuff and enjoy them at any time of the day.

Tips for alfajores

This Argentine alfajores recipe keeps perfectly for several days out of the refrigerator sealed in a tin box or in an airtight container

You can also freeze the dough uncooked to make them later by thawing them at room temperature. 

You can also fill the Argentine alfajores recipe with fruit jam.

Alfajores William Isaías

Origin of the recipe

To think of something sweet related to Argentina is to bring to mind dulce de leche

For dessert lovers it is the most representative product although, it is not the only one. 

To a large extent, these are products derived from migratory flows.

History of the Argentinean alfajor 

The alfajor goes through the history of Argentina and of the ships that arrived at the port of Buenos Aires with the particularity of having a “double origin”.

The current Argentinean alfajor is ‘related’ to the Andalusian alfajor

On Spanish soil, however, it was brought by the Arabs who had a great influence on the Old Continent. 

They called it al-hasu, stuffing, a term that has mutated over the centuries to its current name. 

It arrived in Latin America in the 15th century with the conquistadors.

Where are alfajores consumed? 

In many countries of the continent, not only Argentina, but also Bolivia, Chile, Paraguay, Peru, Uruguay and others, the alfajor is composed of two cookies (in some cases even three) joined by a sweet filling

In Argentina they are filled with dulce de leche, but in all cases they are covered with a type of chocolate, icing or powdered sugar. 

Artisanal chocolate

Then, of course, there are variations, and in Argentina different recipes depending on the area.

The difference with Spanish alfajores is that the latter, especially in Andalusia and Murcia, are more typical of the Christmas season and are made with almond paste, walnuts and honey

According to Jorge D’Agostini, author of an essay on alfajores (El Alfajor, un ícono argentino), in Argentina they have survived over the centuries without the slightest crisis because “we, like the Arabs, like intensely sweet flavors”.

Conclusions 

From William Isaías, we learned a simple recipe for Argentine alfajores. From the article we can draw the following conclusions:

  • Although the most popular version of the recipe, is the Argentinean one, this dessert has variants depending on the country;
  • It is an easy dessert to prepare, for which not too many ingredients are needed; 
  • Generally its filling is dulce de leche, but you can experiment with other ingredients, such as fruit jams.

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