I'll start off by saying these alfajores aren't the most authentic but they are quite delicious nonetheless. I had my first encounter with these cookies many years ago when I visited Buenos Aires. One taste of the little sandwich filled with dulce de leche and I was hooked.
My alfajores use shortbread but the true version that you'll find in Argentina uses a softer cookie made with cornstarch. The real star though, in my opinion, is the delicious dulce de leche. Sure, you can make your own milk jam but since I had a jar in my fridge I took the easy route.
Alfajores (shortcut version)
- Classic Shortbread (roll the dough in to a 1 1/2 inch log and chill overnight. Cut in to 1/4-inch thick slices and bake as directed in the recipe.)
- Dulce de Leche (I used store bought but you can try making your own.)
Pair up similar sized shortbread and fill with about 1 teaspoon of dulce de leche.