Home » Alfajores
Picture of Alfajores biscuits/cookies


These delicate little biscuits are a stunning morsel for afternoon tea, the lunchbox or just about any time.

They consist of softly textured biscuits, gently flavoured with vanilla and citrus notes. Then they’re sandwiched together with glorious dulce de leche and dusted with icing sugar to finish.

I challenge you to stop at just one.


0 from 0 votes
Recipe by Marti Course: Afternoon tea, Baking, Cookies, Featured, Recipe, BiscuitsDifficulty: Moderately easy


sandwiched biscuits
Prep time


Cooking time





You will need

  • 1 cup cornflour

  • 3/4 cup plain flour, plus more as needed

  • 1 teaspoon baking powder

  • 1/2 teaspoon bicarbonate of soda (baking soda)

  • Pinch sea salt

  • 120g unsalted butter, at room temperature

  • 1/3 cup caster sugar

  • 2 large egg yolks

  • 1 teaspoon finely grated orange or lemon rind

  • 1 tablespoon pisco or brandy (optional)

  • 1/2 teaspoon vanilla extract

  • 1 cup dulce de leche, at room temperature

  • Icing sugar, for dusting

Here’s what to do

  • Sift the cornflour, flour, baking powder, bicarb soda and salt into a bowl.
  • Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy (3-5 minutes).
  • Add the egg yolks, pisco or brandy (if using) and vanilla to the butter and mix until just incorporated.
  • Still mixing on low speed, gradually add the flour and mix until just incorporated. You shouldn’t be able to see any unmixed flour at all.
  • Halve the dough and place onto two pieces of plastic wrap or reusable film and refrigerate a minimum of 1 hour.
  • When you’re ready to roll the dough, heat your oven to 175°C.
  • Line 2 baking trays with baking parchment paper.
  • Remove first dough half from the fridge, unwrap it, and place it on a lightly floured bench.
  • Lightly flour the top of the dough and roll to about 5mm thick. If the dough cracks, just carefully patch it back together.
  • Using a 5cm round cutter, stamp out 24 biscuits. Reroll the dough until all of it is used.
  • Place on prepared baking trays, spaced 1.5-2cm apart.
  • Bake until they are firm and pale golden on the bottom, about 12 to 14 minutes. It’s best to bake one tray at a time for even colour and cooking.
  • Transfer to a wire rack to cool.
  • Assemble: Turn half of the biscuits upside down and gently spread about a dessertspoon of the dulce de leche on each.
  • Sandwich with a second biscuit and press gently to stick together.
  • Dust generously with icing (powdered) sugar before serving.

Share on Instagram

Tag @theinfautatedfoodie on Instagram and hashtag it #theinfatuatedfoodie

Pin It

Follow me @theinfatuatedfoodie on Pinterest

Share it on FB

Like us on Facebook

Leave a Comment

Your email address will not be published.