Almond Alfajores

It’s Monday! How was everyone’s weekend? Mine was fine, trying to catch up with a lot of things here at home after being away for a whole month. So far, everything is going ok at my parents house with the new caregiver and stuff, let’s cross fingers that everything goes fine.

Alfajor cookies are very popular in South America. There are many versions of them specially in Argentina and Peru. I grew up watching my mom making them from scratch, so I think I’m kinda an “expert” when it comes to baking alfajores.

Alfajores are usually made with cornstarch and flour but this time I’m using almond flour to give a nutty flavor (and maybe making them a bit healthier too?). The result was very good. The filling is dulce de leche that you can buy it at the store (I love La Lechera brand) or you can make it at home if you have the time.

Let’s start with the recipe.

Yield 15 alfajores ( 2 inches round)


For the cookies

1/2 cup plus 1 tablespoon unsalted butter, room temperature

9 tablespoons powdered sugar, sifted

1 large egg yolk

1 teaspoon vanilla extract

1 cup and 2 tablespoons cup all purpose flour

1/2 cup almond flour

pinch of salt

For the filling

1 can Dulce de Leche by La Lechera

To decorate

Chopped almonds (toasted), to roll your cookies.


  1. In a medium bowl, whisk together almond flour, flour and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
  3. Add in the egg yolk and vanilla extract and mix until just combined.
  4. Reduce speed to low and gradually add in dry mixture. Mix well.
  5. Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least 2 hours.
  6. When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
  7. Unwrap dough and roll between two sheets of freezer paper. Roll to ¼-inch thick and remove the top sheet of freezer paper. Cut 24 two-inch rounds from the dough, re-rolling as needed.
  8. Bake on prepared baking sheets for 12-13 minutes until the edges are lightly golden. The tops of the cookies don’t have to be golden.
  9. Transfer to a wire rack to cool completely before assembling.
  10. To assemble: Turn half of the cookies upside down and spread with a thick layer of dulce de leche. Place remaining cookies on top of the dulce de leche to create a sandwich. Roll the cookies on chopped almonds (if desired).
  11. Store in an airtight container at room temperature.