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.
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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
This looks so good I will be trying the recipe this weekend. Do you have a recipe for meringue? I love it without and with
This one I recommend https://www.chileanfoodandgarden.com/best-meringue-decorate-cakes/
Good luck!
Hola Pilar
cuantas unidades rinde esta receta?
Gracias
Siempre esta al principio de la receta. 35
Hola Pilar. When I was a little girl I lived in Santiago for 3 years. I went to a private girls school (I believe now it is co-Ed), Santiago College. At recess after lunch the older girls would sell cookies with Manjar, they were put together with a wafer style cookie. I loved them!
Can you tell me anything about them?
My husband remembers them as Blitty (he also went to Santiago College). I have never seen them; I don’t think they were ever popular or recognized as traditional Chilean.
Thank you for the recipe! I am making them right now, I just would like to know if once you bake the biscuits how long can you keep them in an air tight container?
No more than 10 days, don’t fill them until ready to serve, they can get soggy if filled.
When I read this I wonder if the cookie (without the fillung) is sweet….?
It’s similar to shortbread in sweetness.