Creamy Dulce de Leche Uruguayan Alfajores
These traditional Uruguayan alfajores are filled with rich dulce de leche and coated in chocolate. Perfect for an afternoon treat, ready in 50 min.
The key to achieving the perfect texture in these alfajores is in the chilling of the dough. This allows the fats to solidify, resulting in a tender yet sturdy cookie that can hold the creamy dulce de leche filling. Baking them just until set ensures they remain soft and melt-in-your-mouth delicious. Additionally, dipping the cookies in warm melted chocolate rather than letting them cool completely helps create a smooth, glossy finish that enhances both flavor and presentation.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Preheat your oven to 350°F (175°C). In a bowl, mix flour, cornstarch, cocoa powder, and salt.
- 2
In another bowl, cream butter and powdered sugar until fluffy. Add egg yolk and vanilla, mixing well.
- 3
Gradually add dry ingredients to the butter mixture, stirring until a soft dough forms. Chill for 30 minutes.
- 4
Roll dough into small balls and flatten slightly. Place on a baking sheet and bake for 15-20 minutes.
- 5
Once cooled, spread dulce de leche between two cookies to form a sandwich.
- 6
Dip each alfajor in melted chocolate. Let them set on a wire rack until chocolate hardens.
Chef's Essential Tip
Essential for Creamy Dulce de Leche Uruguayan Alfajores
A pro tip matched to this dish — not a generic kitchen shortcut.
Bring eggs, butter, and dairy to room temperature before mixing. Emulsions stay smooth and cakes rise more evenly.
Nutrition Facts
Per serving
fat
15g
carbs
40g
fiber
1g
sodium
75mg
protein
3g
calories
300
Related Kitchen Tips
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