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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Alfajores

July 5, 2019 by Pilar Hernandez

Versión en español

Chilean Alfajores RecipeChilean Alfajores are traditional sweet cookies. Make at home for the Independence celebrations or Christmas, the rest of the year bought at bakeries unless there is a big family event like a baptism or graduation. At these parties, offering small pastries, including Alfajores, is customary.

Filling for Chilean Alfajores:

  • Dulce de Leche
  • Huevo Mol
  • Molasses paste

The recipe for the dough is a family heirloom; my great aunt taught me how to do it; she was the person in charge of the famous Thousand Layer Cake in our family.

Alfajores are my favorite Chilean sweet. The recipe for the dough is the traditional one of my family. Alfajores are always present at Christmas, baptisms, and Chilean parties in general.

When I’m craving, but without time, I stick two water crackers with manjar, and I imagine that I’m eating alfajores, a classic from college times.

Tips for great Chilean Alfajores:

What is the most important thing for the alfajores to be delicious?

The kneading by hand for 10 minutes and with a machine for at least 5 minutes, the dough should be smooth and sound (crack)

What manjar do you recommend?

In Chile, I like the Colun or the artisanal one from Playa Venado. It’s terrific. I preferred La Lechera brand canned in the USA, made in Chile. Do not use Argentinian Dulce de Leche or Cajeta. They have different flavor profiles.

Can I remove or replace the vinegar?

It can be replaced with orange juice or alcohol (brandy or pisco). The idea is to prevent the flour from forming gluten so that the alfajores are crispy and not chewy. The acid and alcohol help, so I don’t recommend omitting this ingredient.

What can I do so that the circles do not deform when cutting and handling them or shrink?

I recommend rolling the dough directly in the baking sheet (cookie sheets work great for this) with a bit of flour. Cut and prick the alfajores and go straight to the oven. Or on silicone mats that you can slide to the baking sheet. Avoid having to lift the circles.

My dough is dry. Can I add milk or water?

Occasionally if you live in a very dry climate, or the egg yolks are too small, they will lack liquid to hold the dough together. You can add milk or water one teaspoon at a time until you manage to unite it and can knead.

What is the standard egg size in pastry?

Recipes in the US are written for large eggs, which weigh about 65 grams in the shell.
Without shell 50 grams: 35 grams the egg white, 15 grams the yolk.

You may also like the recipe: Chilenitos.

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Chilean Alfajores

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 35
  • Category: Cookies
  • Method: Baked
  • Cuisine: Chilean
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Description

Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.


Ingredients

Units
  • 2 cups of all-purpose flour, sifted
  • 3 egg yolks
  • 5 tablespoons of milk (whole or 2%)
  • 1 teaspoon of vinegar (apple or white)
  • 1 tablespoon melted unsalted butter
  • Dulce de Leche to fill

Instructions

  1. Preheat oven to 350F or 180C.
  2. Put flour in a large bowl.
  3. Add the egg yolks and work with a fork or your hands to form crumbs.
    crumbs
  4. Add the milk, vinegar, and melted butter.
  5. Form a dough, add water if necessary, one teaspoon at a time.
    Alfajor dough
  6. Knead to a smooth dough, about 10 minutes.
    Alfajor dough shape into a ball
  7. Wrap in plastic wrap and let it rest, refrigerate for at least 2 hours and up to 2 days.
  8. Roll thin and cut the Alfajores, prick with a fork.
    Cutting the wafers
  9. Bake for 10-12 minutes or until golden brown.
    Baked alfajores
  10. Fill with the Dulce de Leche once they are cool.
    Chilean Alfajores

Keywords: chilean alfajores, chilean cookies

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Dulce de Leche Alfajor


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Cookies & Candy, Chilean recipes, Cookies, Popular Posts, Sweet treats

About Pilar Hernandez

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  1. Chloe Pittman

    November 9, 2014 at 9:41 am

    I am making these alfajores for my Spanish project. I was wondering if these alfajores tasted better cooked that day or cooked 1 day before? Hope you respond soon. Thank you

    love,
    Chloe Pittman

    Reply
    • Pilar Hernandez

      November 9, 2014 at 3:10 pm

      Is better if you filled them with the dulce de leche the same day you will serve them. But you can bake the “cookies” and storage them for up to a week unfilled. Good luck!

      Reply
  2. Daniel Horowitz

    December 21, 2014 at 7:04 am

    I am going to make these for my wife for Christmas. She is from Viña del Mar. Have you ever coated yours with white and/or milk/dark chocolate? Your alfajores have a very original look to them, I think that is why I am choosing to make these. I want her to have a taste of ‘home’. When she tries it, I want her to feel like she has been taken back, if only for a minute. Thank you for posting your recipe, I can’t wait to get started on them.

    Reply
    • Pilar Hernandez

      December 21, 2014 at 9:55 am

      Hi Daniel,
      This kind of alfajores can be covered in meringue, but the ones always covered in chocolate are this other ones http://www.enmicocinahoy.cl/2010/11/alfajores-argentinos-200-alfajores-de-chocolate-y-manjar/ (this are more traditional in Viña del Mar)
      You may want to do this ones instead… I’m sorry to tell you there is at least 4 different kind of filled cookies call Alfajores in Chile.

      Reply
  3. Daniel Horowitz

    December 21, 2014 at 7:08 am

    Also, how do you make your dulce de leche? I have heard from many people to take cans of condensed milk and put them inside a pot, fill with water and boil for two hours. With the dulce de leche being the key ingredient (equal to the cookie), I want to be sure I make it how you make it in Chile. Thanks again for your help.

    Reply
    • Pilar Hernandez

      December 21, 2014 at 9:58 am

      Here is the recipe for making Dulce de Leche http://www.enmicocinahoy.cl/2013/02/como-hacer-manjar-de-leche-condensada/ , but if you leave in the USA just buy the Dulce de Leche La Lechera is made in Chile.http://www.amazon.com/La-Lechera-Dulce-Leche-Container/dp/B00032B8LA/ref=sr_1_2?ie=UTF8&qid=1419173871&sr=8-2&keywords=la+lechera (it’s cheaper $2 at supermarkets).

      Reply
  4. Carol

    January 26, 2015 at 5:36 pm

    Question what kind of vinegar do you use? All I have is white wine vinegar would that be ok?

    Reply
    • Pilar Hernandez

      January 27, 2015 at 9:43 am

      Hi Carol,
      Yes white vinager is fine.

      Reply
  5. Adriana Stuven

    July 19, 2015 at 3:04 pm

    Querida Carol
    muy agradecida por darte el tiempo de darnos todas esa ricas recetas Chilenas. De todas las recetas hice Caldillo de pescado muy Buena y tambien Patel de Choclo para ser choclo gringo a mi marido le gusto bastante un millon.
    Mi fracas !! que mis alfajores no me resultaron, estan como chicle un poco latiguda la masa; no se que paso despues de hacer la masa la deje 2 dias al refrigerador y la volvi a masar cuando la saque se vea diferente a cuando la puse. Tambien creo que fue muy delgada la masa ya que salieron como 42 redondelas de 2″ tratare de Nuevo igual las comimos. Gracias y muchas Bendiciones Adriana Stuven

    Reply
  6. ashley

    June 8, 2016 at 9:47 pm

    Hi, so i was going to make these for my english class due to a project and was wondering if the dough HAS to be refrigerated for 2 days? because my project is due tomorrow. Thank you.

    Reply
    • Pilar Hernandez

      June 9, 2016 at 8:20 am

      Is better, but you could manage to refrigerated overnight only. Good luck.

      Reply
  7. Caitlyn Miller

    March 2, 2017 at 6:20 pm

    Hola! I am planning on making these yummy looking treats for my boyfriend who is from Santiago Chile.

    How thin/thick should I make the dough once rolled out? Also would I be able to use different cutters for the shapes of the Alfajores?

    *side note: how long does store bought manjar last?*

    Amor, Caitlyn

    Reply
    • Pilar Hernandez

      March 3, 2017 at 9:33 am

      Hi Caitlyn,

      Roll the dough as thin as possible, 2-3 mm. You can use different shapes but stick to basic ones, because they will blurry after baked.
      The store bought manjar last almost forever if still seal on a can. If open I put it in a jar in the fridge, so it doesn’t dry out.
      Good luck,

      Reply
      • Caitlyn Miller

        March 8, 2017 at 6:44 pm

        OK great thank you so much!!!! And thank you very much for posting this recipe!! can’t wait to try it out!!

        Reply
  8. Angie

    September 29, 2017 at 5:01 pm

    Do you use salted or unsalted butter? Thanks!

    Reply
    • Pilar Hernandez

      September 30, 2017 at 9:01 am

      Any, I usually prefer unsalted.

      Reply
  9. Ingrid

    September 11, 2018 at 8:04 am

    Hi! What type of vinegar? Could it be Apple Cider Vinegar? I live in Bangkok, not sure if I can find all types

    Reply
    • Pilar Hernandez

      September 12, 2018 at 7:50 am

      Apple Cider Vinegar is perfect. If not available you can replace for orange juice.

      Reply
  10. Laura

    October 17, 2018 at 8:10 pm

    Hi, I need a student friendly recipe. My son and his friends need an easy recipe from Chile. It is for a school project they have to make & sell for a school fund raiser. I am hoping for a chlean inspired hot chocolate or sometype of recipe thay can be made in a slow cooler or crock pot and be easily served in a cup or bowl. I would appreciate any recommendations.
    Thank you on advance.

    Reply
    • Pilar Hernandez

      October 18, 2018 at 6:57 am

      Hi Laura.
      I can tell you that any recipe with chocolate is not Chilean, our weather is not tropical. Cacao can’t grow in Chile. Squash and beans are very traditional.
      Maybe a soup like https://www.enmicocinahoy.cl/cream-beans-soup/
      Or https://www.enmicocinahoy.cl/chilean-sopaipillas/ or https://www.enmicocinahoy.cl/green-beans-patties/
      More to explore https://www.enmicocinahoy.cl/chilean-recipes/
      Good luck.

      Reply
      • Laura

        October 20, 2018 at 12:46 am

        Thank you, I did do many, many google, youtube & pinteset searches for a flavorful drink or some type atole, like arroz con leche with a Chilean twist. Due to the delayed onset of fall here in South Texas, I did want something warm. But I will definately have my son and his peers consider one of your suggestions.
        Your help is most appreciated!!!

        Reply
  11. Samantha

    October 25, 2018 at 12:48 am

    Hi
    I was just wondering, once the circles are cut out of the dough, can I store them in the fridge overnight or will they dry out? (want to make for a party but won’t have time to roll out dough and cut on the day, but I want them to be fresh!)

    Reply
    • Pilar Hernandez

      October 25, 2018 at 6:13 am

      Is better to storage the circles already baked. 2-3 days double wrapped.

      Reply
  12. Paola

    February 15, 2019 at 12:03 am

    Hi there,
    Any specific diameter the dough rounds should be? Thx

    Reply
    • Pilar Hernandez

      February 15, 2019 at 8:48 am

      In Chile they vary in size, so really is up to you. In general, I go for 2″ or 6-8 cm of diameter.

      Reply
  13. rebecca

    March 17, 2019 at 8:59 am

    do you use all purpose flour or self rising flour? thanks!

    Reply
    • Pilar Hernandez

      March 17, 2019 at 10:35 am

      All recipes on the blog are with all-purpose flour. Good luck!

      Reply
  14. Madeleine

    September 20, 2019 at 5:40 am

    Gracias por compartir tus recetas. Copie el pino para las empanadas , tambien copie
    la de los alfajores.
    Yo tengo una receta de estos dulces, pero nunca tuve muy buenos resultados.
    Espero me vaya bien con la receta de estos dulces.

    Reply
    • Pilar Hernandez

      September 20, 2019 at 1:37 pm

      Suerte y cualquier duda me dejas un comentario. Saludos.

      Reply
  15. Adolfo Muñoz

    January 21, 2020 at 11:16 pm

    Hola , I’m going to make those right now, I’m in Kaslo British Columbia Canada at Cherry Cove Cabins, it’s snowing outside , I’m from Chile , yo vivi en Santiago por 38 años, y estoy aca en Canada por 10 y es la primera vez que voy a cocinar Alfajores , espero que sean los mejores , I will let you know… Thanks

    Reply
    • Pilar Hernandez

      January 22, 2020 at 2:46 pm

      ¡Suerte!

      Reply
  16. anna voltaire

    February 16, 2020 at 9:02 am

    When I read this I wonder if the cookie (without the fillung) is sweet….?

    Reply
    • Pilar Hernandez

      February 16, 2020 at 3:36 pm

      It’s similar to shortbread in sweetness.

      Reply
  17. Rosalinda Munoz

    September 4, 2020 at 9:36 am

    Thank you for the recipe! I am making them right now, I just would like to know if once you bake the biscuits how long can you keep them in an air tight container?

    Reply
    • Pilar Hernandez

      September 4, 2020 at 1:14 pm

      No more than 10 days, don’t fill them until ready to serve, they can get soggy if filled.

      Reply
  18. Laurie

    December 21, 2020 at 1:37 am

    Hola Pilar. When I was a little girl I lived in Santiago for 3 years. I went to a private girls school (I believe now it is co-Ed), Santiago College. At recess after lunch the older girls would sell cookies with Manjar, they were put together with a wafer style cookie. I loved them!
    Can you tell me anything about them?

    ★★★★★

    Reply
    • Pilar Hernandez

      December 21, 2020 at 2:04 pm

      My husband remembers them as Blitty (he also went to Santiago College). I have never seen them; I don’t think they were ever popular or recognized as traditional Chilean.

      Reply
  19. Graciela Albrecht

    March 11, 2021 at 1:51 am

    Hola Pilar
    cuantas unidades rinde esta receta?
    Gracias

    Reply
    • Pilar Hernandez

      March 11, 2021 at 1:34 pm

      Siempre esta al principio de la receta. 35

      Reply
  20. romina ceballos

    April 21, 2021 at 9:40 am

    This looks so good I will be trying the recipe this weekend. Do you have a recipe for meringue? I love it without and with

    Reply
    • Pilar Hernandez

      April 21, 2021 at 1:09 pm

      This one I recommend https://www.chileanfoodandgarden.com/best-meringue-decorate-cakes/
      Good luck!

      Reply
  21. Pauline Cosmelli

    November 19, 2021 at 2:43 pm

    Excellent and easy to follow recipe.
    Thank you Pilar, and congratulations!!

    Reply
    • Pilar Hernandez

      November 20, 2021 at 2:01 pm

      Thank you so much.

      Reply
  22. Loreto Ibarra Schuster

    May 3, 2022 at 2:53 pm

    Gracias Pilar ,soy una asidua fans tuya ,te tenía entre mis amigas ,pero cambié equipo de celular y perdí todo ….cariños desde Chile 🇨🇱🥂🌷 acá todo mal ,estamos en una situación crítica ,poco para ser una guerra civil ..horror amiga ,un abrazo gigante para ti 🙏😇❤️

    Reply
    • Pilar Hernandez

      May 4, 2022 at 12:25 pm

      Bienvenida nuevamente Loreto. Saludos.

      Reply

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