Recipe by Matt Armendariz via

Notes: A friend who visited Spain first told me about alfajores. A cookie with a dulce de leche filling sounded scrumptious. During the winter, we happened to walk by El Almacen before seeing a play at The Great Hall. Spotting a sign advertising alfajor, I added one to our lunch order. They were incredibly soft and light, like a good shortbread, with a delicious caramel filling.

I had my eye on the recipe on Leite's Culinaria but didn't have cream cheese handy. That's how I ended up using this Martha Stewart recipe for my first attempt. Unfortunately, the finished product fell far short of my expectations.

Firstly, the batter resembles a biscuit more than a cookie. No matter what I did, I couldn't get mine to turn out like the flattened round discs in the photos or the accompanying video. The insides were tender like cake with a bit of chew. Definitely not the melt-in-your-mouth texture I was after.

Oh well, The Office enjoyed them. But I will definitely try making alfajores again with a different recipe.

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