Heart Alfajores Recipe
Calories: 10
Adjust Servings Here: 20 Alfajores
Description
Tender heart-shaped alfajores filled with dulce de leche and finished with coconut. The combination of flour and cornstarch gives these cookies a delicate, crumbly texture with enough structure to hold their heart shape beautifully.
Ingredients
Alfajores Cooke Dough
- 227 g (1 cup) Unsalted butter softened
- 150 g (¾ cup) Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- ¼ teaspoon Rose extract optional
- 220 g (1¾ cup) All-purpose flour
- 150 g (1¼ cup) Cornstarch
- 1½ teaspoons Baking powder
- ½ teaspoon Salt
Filling and Finishing
- 340 g (1 cup) Thick dulce de leche
- 40 g (40 g) Desiccated coconut
Instructions
- Cream – In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and creamy, about 2 to 3 minutes.227 g Unsalted butter, 150 g Granulated sugar
- Egg yolks – Add the egg yolks one at a time, mixing well after each addition. Add the vanilla and rose extract, if using.3 large Egg yolks, 1 teaspoon Vanilla extract, ¼ teaspoon Rose extract
- Dry ingredients – In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.220 g All-purpose flour, 150 g Cornstarch, 1½ teaspoons Baking powder, ½ teaspoon Salt
- Combine – Add the dry ingredients to the butter mixture in two or three additions. Mix just until the dough comes together. Do not overmix.
- Chill – Shape the dough into a disc, wrap, and refrigerate for about 30 minutes.
- Preheat – Preheat the oven to 325°F / 160°C. Line two baking trays with parchment paper.
- Roll – Roll the chilled dough between two sheets of parchment paper to about ¼ inch (6 mm) thick.
- Cut – Cut with a 2-inch / 5-cm heart-shaped cookie cutter. Transfer to the prepared baking trays and gently reroll the scraps.
- Chill if needed – If the dough has softened, refrigerate the cut cookies for 10 to 15 minutes before baking.
- Bake – Bake for 8 to 10 minutes, until the cookies are set but still pale. Do not wait for them to brown.
- Cool – Leave on the baking tray for a few minutes before carefully transferring to a cooling rack. Cool completely before filling.
- Fill – Pipe or spoon dulce de leche onto the flat side of half the cookies.
- Sandwich – Top with the remaining cookies and press very gently until the filling reaches the edges.340 g Thick dulce de leche
- Finish – Roll the exposed dulce de leche edges in desiccated coconut.40 g Desiccated coconut
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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