Alfajores are one of my favorite things to bake, this is why I’m always creating new flavors for the cookie dough and filling. Alfajores are soft, delicate cookies that will melt in your mouth. They are joined together with a dulce de leche filling which is a milk-based caramel.
Today, I’m showing you how to make a peanut version. For the cookie dough, I’m using some peanut flour by Oliver Farm which helps achieve the right texture that an alfajor should have. For the filling, I’m mixing dulce de leche with peanut butter by Georgia Grinders.
You are going to love these cookies; they taste like peanut heaven! You won’t be able to eat just one. They are perfect with your morning coffee, afternoon tea or like a snack.
Let’s start with the recipe and if you would like to see how I made these alfajores, visit me on Instagram @pastry_tales
This post is sponsored by @foodiechats in partnership with @GAPeanuts. If you would like to shop online, I recommend that you visit their website where you will find all peanut products which are delicious!
Yield about 18 alfajores 2 inches round (you can make them any size you prefer)
For the cookies
½ cup + 1 tablespoon unsalted butter at room temperature
9 tablespoons powdered sugar, sifted
1 large egg yolk at room temperature
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
½ cup peanut flour
1/8 teaspoon salt
For the filling
1/3 or ½ cup crunchy peanut butter
1 cup dulce de leche
For the cookies
1.- In a bowl and using an electric mixer in medium speed, beat butter for 2 minutes. Then, add sugar and cream both ingredients until light and fluffy, about 2-3 minutes.
2.- Add in egg yolk, mix for 20 seconds. Then, add vanilla extract, keep mixing for another 10 seconds.
3.- In a small bowl mix: all-purpose flour, peanut flour and salt. Add this dry mixture into your butter-sugar bowl and mix in low speed until the cookie dough stars forming. It will look a bit dry, but it will start forming big lumps, at this point, turn off your mixer and use your hands to shape a dough ball.
4.- Place the cookie dough ball between 2 big pieces of plastic wrap and using a rolling pin, roll it out ¼ thick. Carefully place this dough on top of a cookie sheet and refrigerate for about 30 minutes.
5.- After 30 minutes, preheat your oven to 350 F. Take your chilled dough out from the fridge and start cutting out cookie rounds (about 2 inches). Re-roll and chill as needed.
6.- Bake for about 11-12 minutes or until the edges are slightly golden brown. Do not overbake or your cookies will get hard.
7.- Let them cook completely on a wire rack.
For the filling
1.- In a small bowl mix dulce de leche and peanut butter.
2.- Now, it’s time to add some of this filling on top of the cookies. Turn half of the cookies upside-down and spread a thick layer of the filling. You can use a spoon or a pastry bag fitted with a big round tip (like I did) so they have a clean finish. Place the remaining cookies on top of the dulce de leche and press down slowly to create a cookie sandwich.
3.- Store in an airtight container at room temperature. These cookies can last up to 5-6 days.