The first time I had an alfajor cookie was at our local tacqueria. Two thin shortbread cookies with that mellow caramel, dulce de leche, in between, rolled in powdered sugar (as if it weren’t already sweet enough). It was soooo decadent and delicious. As is my usual, I thought, “I can make these”. But, finding a recipe was difficult. And, seemingly, there are several different varieties of alfajores depending on the country of origin.
There are cookies that are more crumbly, others that are more crisp. There are those that are flat, others that are domed. Alfajores can also be rolled in shredded coconut on the edges, instead of powdered sugar. I’ve seen recipes for the cookies to be dipped in dark chocolate. One can use dulce de leche made from cow’s milk, or the kind made from goat’s milk (cajeta). Many recipes use a lot of cornstarch, and little flour – perhaps because corn is such a staple of South America. Then there is also a Spanish variety that is not a cookie at all, but a candy made of almonds, sugar and spices. I received some Spanish alfajores as a gift last year when I was in recuperation mode.