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alfajores cookies served on a fluted stand


Alfajores – South American cookies sandwiched between dulce de leche. My recipe also provides a variation using Nutella and coconut. Sweet, toothsome and very addictive
Course Dessert
Cuisine South American
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time (for pastry) 2 hours
Total Time 3 hours 20 minutes
Servings 40 cookies
Calories 108kcal
Author Peter G


  • 250 g unsalted butter softened and cut into even-sized cubes
  • 150 g sugar caster
  • 2 eggs
  • 1 tsp vanilla essence
  • 350 g tapioca flour
  • 175 g plain flour (all-purpose)
  • Dulce de leche
  • Nutella spread
  • desiccated coconut


  • Place the butter and sugar in a stand mixer and cream until the butter has become lighter in colour and the sugar is completely dissolved (approx. 3-5 mins).
  • Add the eggs one at a time until fully incorporated and finally add your vanilla.
  • Sift 300 grams of the tapioca flour and the plain flour and slowly incorporate it into the batter. Allow it to come together to form a smooth dough. If it feels sticky, add a little more of the tapioca flour until you have a soft dough. Wrap in cling film and place in the fridge to rest for 2 hours.
  • Remove the dough from the fridge, preheat your oven to 180 deg C and line a few trays with baking paper. Divide the dough into four even pieces. Roll out one portion between two sheets of baking paper approx. ½ cm thick. Using a 5cm cookie cutter, cut out the alfajores, place on a baking tray and cook for 8-10 mins. Allow them to cool completely before using. Repeat with the remaining dough pieces.
  • To make the alfajores, carefully spread a generous heaped tbsp of dulce de leche on one biscuit and sandwich with another on top. Roll the sides in desiccated coconut for extra enjoyment and dust with icing sugar.


The nutrition calculation does not include the filling – purely because some people like to add their own amounts of filling. Just letting you know!


Serving: 1cookie | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g