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Alfajores For My Bestie

These dulce de leche-filled sandwich cookies are usually made with cornstarch, but potato starch lends itself to the ultimate savory and sweet holiday treat for you and your bestie.

Tasty Team
Alfajores For My Bestie
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

35 minutes

35 min

Cook Time

10 minutes

10 min

Total Time

1 hr 35 min

1 hr 35 min

Prep Time

35 minutes

35 min

Cook Time

10 minutes

10 min

Ingredients

for 12 servings

  • ¾ cup all purpose flour (95 g), plus more for dusting
  • ¾ cup potato starch (95 g)
  • ½ cup powdered sugar (55 g)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, cold, cubed
  • 2 large egg yolks
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup dulce de leche (120 g)
  • 1 cup finely ground coconut (100 g)

Nutrition Info

  • Calories 195
  • Fat 6g
  • Carbs 29g
  • Fiber 2g
  • Sugar 11g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
  2. Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
  5. Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
  6. Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
  7. Enjoy!

Ingredients

for 12 servings

  • ¾ cup all purpose flour (95 g), plus more for dusting
  • ¾ cup potato starch (95 g)
  • ½ cup powdered sugar (55 g)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, cold, cubed
  • 2 large egg yolks
  • ½ teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup dulce de leche (120 g)
  • 1 cup finely ground coconut (100 g)

Nutrition Info

  • Calories 195
  • Fat 6g
  • Carbs 29g
  • Fiber 2g
  • Sugar 11g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
  2. Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
  5. Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
  6. Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
  7. Enjoy!

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