Chilean Alfajores are a traditional sweet cookie. Make at home for the Independence celebrations or for Christmas, the rest of the year bought at bakeries unless there is a big family event like a baptism or graduation. In 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 a must at Christmas, Easter, and parties in general. They are offered during breakfast or for dessert or with tea.
Visit our collection of Chilean recipes here.
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Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.
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Ingredients
- 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
- Preheat oven to 350F or 180C.
- Put flour in a large bowl.
- Add the egg yolks and work with a fork or your hands to form crumbs.
- Add the milk, vinegar, and melted butter.
- Form a dough, add water if necessary, one teaspoon at a time.
- Knead to a smooth dough, about 10 minutes.
- Wrap in plastic wrap and let it rest, refrigerate at least 2 hours and up to 2 days.
- Roll thin and cut the Alfajores, prick with a fork, bake for 10-12 minutes or until golden brown.
- Fill with the Dulce de Leche once they are cool.
Keywords: chilean alfajores, chilean cookies
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
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!
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.
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.
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.
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).
Question what kind of vinegar do you use? All I have is white wine vinegar would that be ok?
Hi Carol,
Yes white vinager is fine.
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
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.
Is better, but you could manage to refrigerated overnight only. Good luck.
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
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,
OK great thank you so much!!!! And thank you very much for posting this recipe!! can’t wait to try it out!!
Do you use salted or unsalted butter? Thanks!
Any, I usually prefer unsalted.
Hi! What type of vinegar? Could it be Apple Cider Vinegar? I live in Bangkok, not sure if I can find all types
Apple Cider Vinegar is perfect. If not available you can replace for orange juice.
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.
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.
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!!!
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!)
Is better to storage the circles already baked. 2-3 days double wrapped.
Hi there,
Any specific diameter the dough rounds should be? Thx
In Chile they vary in size, so really is up to you. In general, I go for 2″ or 6-8 cm of diameter.
do you use all purpose flour or self rising flour? thanks!
All recipes on the blog are with all-purpose flour. Good luck!
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.
Suerte y cualquier duda me dejas un comentario. Saludos.