These buttery cookies with big almond flavor and rich dulce de leche filling are delicious for any occasion. Alfajores are usually round sandwich cookies, but can be cut into any shape (hearts for Valentine's day, eggs for Easter, etc.). The royal icing is optional - traditionally alfajores are simply sprinkled with powdered sugar or left plain.
- 1/2 cup almond flour
- 1/2 cup flour
- 1/2 teaspoon salt
- 3.5 ounces almond paste
- 6 tablespoons butter, softened
- 1 cup dulce de leche
- Royal icing for decorating (see link to recipe below)
- Almond flavoring
- Mix the almond flour, flour, and salt in a medium bowl.
- Grate the almond paste into the bowl.
- Blend the butter into the flour mixture with your fingers, until dough is smooth and well mixed.
- Chill dough for 2 hours or overnight.
- Preheat oven to 325 degrees.
- On a well floured surface, roll half the cookie dough out to 1/4 inch thickness.
- Cut desired shapes and place on a cookie sheet. Repeat with remaining dough, rerolling scraps until all of the dough has been rolled and cut.
- Bake cookies for 8-10 minutes, until golden brown.
- Decorate half of the cookies with royal icing (mixed with a teaspoon of almond flavoring, if desired) or your favorite cookie icing. (This recipe is my favorite, because it's easy and it stays shiny after it dries).
- When icing is dry, spread undecorated cookies with 1-2 teaspoons of dulce de leche, then top with a decorated cookie.
Makes about 18 sandwich cookies.