Alfajores Uruguayos
Alfajores (ahl-fah-HOR-ehs oo-roo-GWAH-yohs)
Dulce de Leche Sandwich Cookies
Delicate, crumbly cornstarch cookies sandwiched with a generous layer of dulce de leche and coated in meringue or rolled in shredded coconut, melting on the tongue.
Nutrition & Info
Instructions
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1
Cream butter with powdered sugar until fluffy. Add egg yolks and vanilla, beat well.
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2
Sift cornstarch, flour, and baking powder together. Fold into butter mixture with lemon zest.
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3
Roll dough to 5mm thickness on a floured surface. Cut 5cm rounds.
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4
Bake at 170C for 10-12 minutes — cookies should stay pale, not brown.
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5
Cool completely. Spread generous dulce de leche on one cookie, sandwich with another.
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6
Roll edges in shredded coconut. Let set for 30 minutes before serving.
Did You Know?
Uruguay has its own alfajor style — while Argentine alfajores are often chocolate-dipped, Uruguayan alfajores traditionally feature a meringue coating or coconut, giving them a lighter appearance.
The Story Behind Alfajores Uruguayos
Alfajores trace back to Moorish Spain and the Arabic word al-hasu. In Uruguay, they evolved into the cornstarch-based version filled with dulce de leche that is now a national sweet. Uruguayan confectioneries like Punta Ballena have made alfajores an artisanal industry, with the cookies being one of the most popular gifts and souvenirs.
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