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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 37 Comments

Versión en español

Chilean AlfajoresChilean 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. 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 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

Chilean Alfajores

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 35 1x
  • 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.


Scale

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

  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.
  4. Add the milk, vinegar, and melted butter.
  5. Form a dough, add water if necessary, one teaspoon at a time.
  6. Knead to a smooth dough, about 10 minutes.
  7. Wrap in plastic wrap and let it rest, refrigerate at least 2 hours and up to 2 days.
  8. Roll thin and cut the Alfajores, prick with a fork, bake for 10-12 minutes or until golden brown.
  9. Fill with the Dulce de Leche once they are cool.

Keywords: chilean alfajores, chilean cookies

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Filed Under: Chilean Cookies & Candy, Chilean recipes, Cookies, Popular Posts, Sweet treats

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  1. Chloe Pittman says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      January 27, 2015 at 9:43 am

      Hi Carol,
      Yes white vinager is fine.

      Reply
  5. Adriana Stuven says

    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 says

    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 says

      June 9, 2016 at 8:20 am

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

      Reply
  7. Caitlyn Miller says

    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 says

      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 says

        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 says

    September 29, 2017 at 5:01 pm

    Do you use salted or unsalted butter? Thanks!

    Reply
    • Pilar Hernandez says

      September 30, 2017 at 9:01 am

      Any, I usually prefer unsalted.

      Reply
  9. Ingrid says

    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 says

      September 12, 2018 at 7:50 am

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

      Reply
  10. Laura says

    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 says

      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 says

        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 says

    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 says

      October 25, 2018 at 6:13 am

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

      Reply
  12. Paola says

    February 15, 2019 at 12:03 am

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

    Reply
    • Pilar Hernandez says

      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 says

    March 17, 2019 at 8:59 am

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

    Reply
    • Pilar Hernandez says

      March 17, 2019 at 10:35 am

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

      Reply
  14. Madeleine says

    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 says

      September 20, 2019 at 1:37 pm

      Suerte y cualquier duda me dejas un comentario. Saludos.

      Reply
  15. Adolfo Muñoz says

    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 says

      January 22, 2020 at 2:46 pm

      ¡Suerte!

      Reply
  16. anna voltaire says

    February 16, 2020 at 9:02 am

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

    Reply
    • Pilar Hernandez says

      February 16, 2020 at 3:36 pm

      It’s similar to shortbread in sweetness.

      Reply
  17. Rosalinda Munoz says

    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 says

      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 says

    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 says

      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

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