Global Kitchen Project: Easy Alfajores Recipe

Easy & Delicious Alfajores Recipie-3

It’s the first Monday of the month, which means: Global Kitchen Project! I started the GKP because I love trying new desserts when I travel, and then making them in my own kitchen when I’m back home. It’s just one (delicious) way I live a global life.

Easy Alfajores Recipe

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Have you been to Argentina? When I was there a few years ago to speak at a conference and visit a friend, I ate alfaores every single day (see above).

Alfajores are two buttery cookies with a thick layer of dulce de leche in the middle. The ones I ate were store-bought and covered in chocolate, and it wasn’t until chatting with Rosemary at the Women in Travel Summit that I realized just how easy they are to make at home.

Here’s the quick and easy alfajores recipe:



7 tablespoons of butter (softened)
5 tablespoons of flour
5 tablespoons of cornstartch
2.5 tablespoons of powdered sugar


Heat oven to 350 F. Cream the softened butter with the powdered sugar. In a separate bowl, blend the flour and cornstarch with a whisk. Mix with the butter and powered sugar using a wooden spoon until it just comes together to make a ball of dough. Knead the dough a few times on a floured surface to ensure that all of the ingredients are well combined. Then flatten out the dough and cover with plastic wrap. Let chill in the fridge for 30 minutes.
Roll dough out on a floured surface until it’s 1/4 inch thick (if you make them too thin, they will crumble when you spread on the dulce de leche, as I discovered). Use a round cookie cutter to cut out the alfajores (I used a small biscuit cutter).
Place on a baking pan (I lined mine with parchment) and then chill in the fridge for 10 minutes. Place in the oven and bake for about 12 minutes. Take them out when just browned around the edges and let them cool on a wire cookie rack. Carefully spread dulce de leche on half of the cookies, then carefully place another cookie on top. Eat as-is, roll in shredded coconut or dip in chocolate.
Recipe notes:
  • I’d planned to dip my alfajores in chocolate but they didn’t last long enough to do so!
  • I rolled my dough out a little too thin, which resulted in several cookies crumbling as I spread on dulce de leche. Still tasted delicious, though.
  • I picked up a can of dulce de leche at the store but you can easily make it at home
Thanks to Rosemary of Authentic Food Quest for the idea to make alfajores for April’s Global Kitchen Project!
What am I making next month? Australian Pavlova!

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About the Author: Cate Brubaker

Dr. Cate Brubaker is a re-entry/repatriation coach, consultant, and author of the Re-Entry Roadmap creative workbook and the Study Abroad Re-entry Toolkit. Cate has lived in Germany, worked and traveled in 36 countries on four continents, and has helped all kinds of globetrotters successfully navigate global transitions for over 20 years.

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