Alfajores are arguably the most famous Argentinean dessert, sold worldwide and prepared in most countries in Latin America. The dulce de leche filling is also made throughout the continent, sometimes under different names, such as arequipe and manjar blanco, and varying in consistency from light to rich and heavy. Alfajores can be dipped in melted white or dark chocolate, or dusted with ground peanuts or flaked coconut. Another common variation is to dust the tops with a light layer of confectioners' sugar, but serving them plain allows the flavor of the dulce de leche to shine.
Average Customer Rating:
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Customer Reviews for Alfajores
Review 1 for Alfajores
1 out of 5
1 out of 5
,San Diego
San Diego, CA
December 25, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:A few times a month
Would You Recommend? No
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Shortening is much better!
December 25, 2011
I've been making alfajores since I came from Peru 30 years ago. My original recipe uses shortening to make a dry, powdery, melt-in-your-mouth cookie... but it is a crumbly and extremely frustrating dough to roll out. That is why I decided to try the WS recipe. Not good!!! The dough was just as irritating to work with, and the baked cookie was tough! I'm sticking to my original recipe: 2 parts flour, 1 part shortening. Thumbs up on La Salamandra dulce de leche. It is by far the best I have found!!
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