Andalusian alfajores come from the baking traditions of Andalusia in southern Spain. The cookies are tender and short, sandwiched with a layer of dulce de leche and rolled in chopped nuts. The recipe is simple, so they suit a holiday as well as an ordinary afternoon, and each bite balances sweetness with a little crunch.
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What Goes into the Cookies
The full amounts are in the recipe card at the bottom.
- Flour (1 cup) and cornstarch (1/2 cup): the dry base, mixed together with the cinnamon.
- Unsalted butter (1/2 cup, softened) and confectioners’ sugar (1/2 cup): creamed until light and fluffy, with the vanilla extract blended in.
- Dulce de leche (1/2 cup): the filling between two cookies.
- Chopped nuts (1/4 cup): almonds or walnuts, for rolling the edges.
Making and Storing Them
The dry ingredients are added gradually to the creamed butter. The dough is shaped into small balls, flattened slightly and baked at 350°F (175°C) for about 15 minutes. Once cooled, the cookies are sandwiched with dulce de leche and the edges are rolled in nuts. Prep is 20 minutes and the total time is 35 minutes.
Let the alfajores sit for a few hours so the flavors meld, and keep them in an airtight container. They can be made in advance, which also makes them easy to give as a gift.
One serving, which is 2 cookies, has approximately 150 calories, 8g fat (5g saturated), 18g carbohydrates, 1g fiber, 10g sugar, 2g protein and 100mg sodium. These figures are estimates.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Authentic Andalusian Alfajores
Ingredients
Instructions
In a bowl, mix the flour, cornstarch, and cinnamon together.
In another bowl, cream the softened butter and confectioners’ sugar until light and fluffy.
Add the vanilla extract to the butter mixture and blend well.
Gradually add the dry ingredients to the butter mixture until well combined.
Shape the dough into small balls and flatten them slightly.
Place on a baking sheet and bake at 350°F (175°C) for about 15 minutes.
Once cooled, sandwich the cookies with dulce de leche between them.
Roll the edges in chopped nuts for added flavor.
Notes
Allow the alfajores to sit for a few hours to let the flavors meld.
Store in an airtight container to keep them fresh.
These cookies can be made in advance and are great for gifting.
Nutrition
| Serving Size | 2 cookies |
|---|---|
| Calories | 150 calories |
| Sugar Content | 10g |
| Sodium Content | 100mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 18g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |