Alfajor de cordobes is a variant of the alfajor that is popular all over the world. The cordobes version originated in Argentina. It is distinct because it is covered in icing instead of the usual powdered sugar.
I was first introduced to alfajor de cordobes at a Latin American cafe in Kansas City. I have since always wanted to try to make it for myself! I decided to use a lemon icing for my recipe. You can substitute lemon juice for orange juice or anything else but I recommend a bright citrus flavor as it complements the rest of the cookie. If you want to make a regular icing, just use a bit of vanilla extract and slowly add water.
I have made alfajores in past during my first Cookiemas. I’ve used the same recipe as I did back then which you can find here. For ease I’ve copied that recipe below anyway and amended it to add the icing.
I’ve been able to source dulce de leche easily from my local supermarkets but the other recipe has instructions on how to make it yourself if you only have condensed milk
How to make Alfajores de Cordobeses
Alfajores, like most cookies, are straightforward and easy to make. Mix together all the ingredients and then bake! Once the cookies are done, pipe in some dulce de leche and then sandwich. After that, you can dust with powdered sugar and roll in coconut for the traditional version but if you’re feeling extra sweet, make a lemon icing and coat the cookies. Full list of ingredients and directions are below.
Making the lemon icing is very easy. Just whisk together powdered sugar and lemon juice.
Mix the zest, vanilla extract and brandy
Then sift in dry ingredients
In a different bowl you’ll beat together butter and sugar
Eggs go in!
Roll out the dough!
Then pipe the dulce de leche
Make the icing! Be sure to add the liquid slowly bit by bit to get the proper texture
Alfajores with Lemon Icing
- 1 tablespoon brandy
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup (125g) all purpose flour
- 1 cup plus 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 10 tablespoon (141g) unsalted butter room temp
- 2 large egg yolks
- 1 cup (120g) powdered sugar
- 1-4 tablespoons lemon juice can use whatever flavoring you want
Make the Cookies
- In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
- Divide the dough in half and roll each piece into a log about 1½ inches thick. Wrap in plastic and chill until firm, at least 2 hours.
- Heat oven to 350 degrees F . Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into ⅛-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
- In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
- Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle.
Make the Icing
- In a small bowl, add the powdered sugar. Then slowly add the lemon juice (or whatever you chose) until you reach the desired consistency.
- Spread this over the completed cookie!