Alfajores made with almond paste are my favorite version of this classic South American cookie. The cookies are buttery and rich with almond flavor, but not too sweet, which sets off the creamy caramel filling (dulce de leche) perfectly.
I like to make these during the holidays, and roll the edges in colored sprinkles. You can also roll them in ground almonds.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
- 1 cup butter, softened
- 3.5 ounces almond paste (about 1/4 cup packed), at room temperature
- 1/3 cup confectioners sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups flour
- 3/4 cup dulce de leche, purchased or homemade (see link to recipe below)
- In the bowl of a standing mixer with the paddle attachment, cream the butter with the almond paste and the confectioner's sugar.
- Add the salt, vanilla, and almond flavoring and mix well.
- Stir in the flour until well mixed.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- On a floured surface, roll out half of the dough to 1/4" thickness. Cut 2-inch circles of dough, and place them on a baking sheet. Reroll scraps, and repeat with remaining dough.
- Bake cookies for 10-12 minutes, or until edges are golden. Remove from oven and transfer to a rack to cool.
- Spread the bottom of one cookie with a layer of dulce de leche. Sandwich with another cookie. Repeat for the rest of the cookies.
- If desired, roll the edges of the cookies in ground almonds, or other nuts. Store cookies in an airtight container for up to one week.
Note: Depending on your climate, these cookies are crisp the first day, then soften. Most people prefer them soft, and the filled cookies keep for a week this way in an airtight container. But if you like the cookies to be crispy, store the cookies and filling separately, and fill cookies the day you plan to serve them.