Walnut Alfajores
These are the cookies I grew up eating at every family gathering. Walnut shortbread discs sandwiched with dulce de leche, and the combination is almost unfair. They are also pretty forgiving to make: no rolling pin, no cookie cutters, just scooped and flattened with the bottom of a glass.
The walnuts go in the food processor first to get a crumbly texture, then get folded into the buttery dough. The result is a biscuit that is tender, nutty, and holds together just enough to sandwich properly.
This recipe calls for dulce de leche, and we have our own recipe for it. Make your own →
How to Make Walnut Alfajores
Two steps: process the walnuts, make the dough. The flattening and sandwiching takes five minutes.
All Ingredients
1. The dough
- 1
Pulse the walnuts in a food processor until crumbly and sandy. Do not over-process.
- 2
Beat butter and icing sugar until pale and fluffy, about 3 minutes.
- 3
Add flour a spoonful at a time on low speed, then fold in the walnuts.
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2. Add the flour
- 1
Add the plain flour a spoonful at a time with the mixer on low.
- 2
Add the processed walnuts and mix until just combined into a soft, workable dough.
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3. Shape
- 1
Scoop tablespoon-sized rounds onto a lined tray.
- 2
Lay baking paper on top and flatten each one with the bottom of a glass.
- 3
Peel off the top layer of baking paper.
- 4
Ready to go into the oven.
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4. Bake
- 1
Bake at 160°C for 20 minutes until just golden at the edges.
- 2
Cool completely on the tray before handling.
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5. Fill and sandwich
- 1
Pipe dulce de leche onto the flat side of half the discs.
- 2
Press a second disc on top to form the alfajor.
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How to Serve
As they are, with a coffee or a mate. They keep in an airtight container for up to a week, though they rarely last that long.
The Recipe
Prep15 min
Cook20 min
Total35 min
Serves20
DifficultyEasy
Ingredients
for 20 serves
Instructions
Preheat oven to 160°C. Line two baking trays with baking paper.
Place the walnuts in a food processor and pulse until you get a crumbly, sandy texture. Do not over-process or they will turn to paste. Set aside.
Beat the butter and icing sugar together with a hand mixer or stand mixer until pale and fluffy, about 3 minutes.
Add the flour a spoonful at a time, mixing on low speed until fully combined.
Add the processed walnuts and mix until just combined into a soft dough.
Scoop tablespoon-sized rounds of dough onto the lined trays, leaving a little space between each. Lay a second sheet of baking paper on top and flatten each one with the bottom of a glass to an even disc.
Bake for 20 minutes until just golden at the edges. Allow to cool completely on the tray before handling.
Pipe or spoon dulce de leche onto the flat side of half the discs. Sandwich with a second disc and press gently.
Tips & Notes
Do not over-process the walnuts
You want a crumbly, sandy texture, not walnut butter. Pulse in short bursts and check often.
Soft butter is non-negotiable
The butter needs to be genuinely soft at room temperature to cream properly with the sugar. Cold butter will not cream.
Cool completely before sandwiching
If the biscuits are still warm when you add the dulce de leche, it will slide out. Be patient.
Storing
Keep in an airtight container at room temperature for up to a week. The biscuits soften slightly over time as they absorb the dulce de leche, which is not a bad thing.
How It Turned Out
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