Chilean Alfajores are traditional sweet cookies. They are made at home for celebrations ( Fiestas Patrias) or Christmas and bought at bakeries the rest of the year unless there is a big family event like a baptism or graduation. At these parties, offering small pastries, including Alfajores, is customary.
Filling for Chilean Alfajores:
- Dulce de Leche
- Huevo Mol
- Molasses paste
The dough recipe is a family heirloom; my great-aunt taught me how to do it. She was also in charge of our family’s famous Thousand Layer Cake.
When I crave them but have no time, I stick two water crackers with dulce de leche and imagine I’m eating alfajores, a classic from college. Our poor man alfajores if you wish.
What are Alfajores made of and filled with?
Great question, and it depends. Alfajores are cookies filled with something, and like many recipes introduced by the Spaniards, they have gotten different variations throughout Latin America with time.
They are most popular in South America, especially in Chile, Peru, and Argentina.
In Peru and Argentina, the most common variation of Alfajor is the recipe: a melt-in-your-mouth cornstarch cookie filled with dulce de leche.
In Chile, alfajor is a cookie made with a crunchy dough (Hojarasca) made with egg yolks and flour and filled with dulce de leche; you can also try this other traditional filling with molasses Alfajores Atoradores.
In Argentina and Chile, Alfajores Mendocinos are very popular, too. I included a recipe in my book, The Chilean Kitchen (Amazon affiliate link). You can also see a recipe here: Chocolate Alfajores, which are similar to the commercial ones Alfajores Havanna (Amazon affiliate link).
Tips for great Chilean Alfajores:
What is the most important thing for the alfajores to be delicious?
The kneading by hand for 10 minutes and with a machine for at least 5 minutes, the dough should be smooth and sound (crack)
What manjar do you recommend?
I like the Colun or the artisanal one from Playa Venado in Chile. It’s terrific. I preferred the La Lechera brand, canned in the USA and made in Chile. Do not use Argentinian Dulce de Leche or Cajeta. They have different flavor profiles.
Can I remove or replace the vinegar?
It can be replaced with orange juice or alcohol (brandy or pisco). The idea is to prevent the flour from forming gluten so that the alfajores are crispy and not chewy. The acid and alcohol help, so I don’t recommend omitting this ingredient.
What can I do so the circles do not deform or shrink when cutting and handling them?
I recommend rolling the dough directly on the baking sheet (cookie sheets work great for this) with a bit of flour. Cut and prick the almonds and go straight to the oven. You can also roll them on silicone mats and then move them with the mat onto the baking sheet. This way, you avoid having to lift the circles.
My dough is dry. Can I add milk or water?
Occasionally, if you live in an arid climate or the egg yolks are too small, they will lack liquid to hold the dough together. Add one teaspoon of milk or water until you can unite and knead it.
What is the standard egg size in pastry?
Recipes in the US are written for large eggs, which weigh about 65 grams in the shell.
Without the shell, 50 grams: 35 grams the egg white, 15 grams the yolk.
You may also like the recipe: Chilenitos.
Print
Chilean Alfajores
Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.
- Total Time: 45 minutes
- Yield: 35
Ingredients
- 2 cups of all-purpose flour, sifted
- 3 egg yolks
- 5 tablespoons of milk (whole or 2%)
- 1 teaspoon of vinegar (apple or white)
- 1 tablespoon melted unsalted butter
- Dulce de Leche to fill
Instructions
- Preheat oven to 350F or 180C.
- Put flour in a large bowl.
- Add the egg yolks and work with a fork or your hands to form crumbs.
- Add the milk, vinegar, and melted butter.
- Form a dough, add water if necessary, one teaspoon at a time.
- Knead to a smooth dough, about 10 minutes.
- Wrap in plastic wrap and let it rest, refrigerate for at least 2 hours and up to 2 days.
- Roll thin and cut the Alfajores, prick with a fork.
- Bake for 10-12 minutes or until golden brown.
- Fill with the Dulce de Leche once they are cool.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size: 1 alfajor
- Calories: 95
- Sugar: 9.6 g
- Sodium: 26.3 mg
- Fat: 2.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 16.1 g
- Fiber: 0.2 g
- Protein: 2.3 g
Querida Carol
muy agradecida por darte el tiempo de darnos todas esa ricas recetas Chilenas. De todas las recetas hice Caldillo de pescado muy Buena y tambien Patel de Choclo para ser choclo gringo a mi marido le gusto bastante un millon.
Mi fracas !! que mis alfajores no me resultaron, estan como chicle un poco latiguda la masa; no se que paso despues de hacer la masa la deje 2 dias al refrigerador y la volvi a masar cuando la saque se vea diferente a cuando la puse. Tambien creo que fue muy delgada la masa ya que salieron como 42 redondelas de 2″ tratare de Nuevo igual las comimos. Gracias y muchas Bendiciones Adriana Stuven
Question what kind of vinegar do you use? All I have is white wine vinegar would that be ok?
Hi Carol,
Yes white vinager is fine.
Also, how do you make your dulce de leche? I have heard from many people to take cans of condensed milk and put them inside a pot, fill with water and boil for two hours. With the dulce de leche being the key ingredient (equal to the cookie), I want to be sure I make it how you make it in Chile. Thanks again for your help.
Here is the recipe for making Dulce de Leche http://www.enmicocinahoy.cl/2013/02/como-hacer-manjar-de-leche-condensada/ , but if you leave in the USA just buy the Dulce de Leche La Lechera is made in Chile.http://www.amazon.com/La-Lechera-Dulce-Leche-Container/dp/B00032B8LA/ref=sr_1_2?ie=UTF8&qid=1419173871&sr=8-2&keywords=la+lechera (it’s cheaper $2 at supermarkets).
I am going to make these for my wife for Christmas. She is from Viña del Mar. Have you ever coated yours with white and/or milk/dark chocolate? Your alfajores have a very original look to them, I think that is why I am choosing to make these. I want her to have a taste of ‘home’. When she tries it, I want her to feel like she has been taken back, if only for a minute. Thank you for posting your recipe, I can’t wait to get started on them.
Hi Daniel,
This kind of alfajores can be covered in meringue, but the ones always covered in chocolate are this other ones http://www.enmicocinahoy.cl/2010/11/alfajores-argentinos-200-alfajores-de-chocolate-y-manjar/ (this are more traditional in Viña del Mar)
You may want to do this ones instead… I’m sorry to tell you there is at least 4 different kind of filled cookies call Alfajores in Chile.
I am making these alfajores for my Spanish project. I was wondering if these alfajores tasted better cooked that day or cooked 1 day before? Hope you respond soon. Thank you
love,
Chloe Pittman
Is better if you filled them with the dulce de leche the same day you will serve them. But you can bake the “cookies” and storage them for up to a week unfilled. Good luck!