50 Comments

    • Thanks so much, Cornelia. I created a steam room in my little place but it was so worth it. By the end of the evening I was under a pile of coconut and dulce de leche. Not a bad place to be. There is such a thing as too much of a good thing….until you wake up and want more.

  1. Yes yes yes! I am making these! I’ve always wondered about the difference between dulce de leche and caramel. Didn’t know it was the Maillard reaction. The science behind baking is pretty cool, isn’t it? Anyway, I’ll be making these soon. Maybe for the last days of Chanuka. I’ll let you know 🙂 Chag sameach!

    • Chag sameach, Chaya! I was partly inspired by your cute pistachio cookies. Baking scienceis fascinating. I’m learning so much about cooking through baking too. It really is rewarding. Xo

    • Thank you! They were really fun to make too. It’s been interesting learning about baking science and nice to finally embrace what used to be a challenge (baking).

  2. Recipes make the best souvenirs, don’t they? Not only can you enjoy them again whenever you like but preparing the dish will often bring to mind the place you first tasted them. It works for me. Your alfajores, I imagine, would prove my point. WIth 3 hours spent making the dulce de leche, surely you spent a minute or two thinking of Buenos Aires. Bet you did again when you took your first bite, too. It’s such a beautiful, flavorful cookie. How could you not think of where you first “met”? Another wonderful post, Amanda. Thank you.

    • This is so true, John. I like that idea, thinking of recipes as souvenirs. Nothing brings you back to “where you met” like a recipe. I think it’s because taste and smell are so tied to experiences. This did bring me right back. Very insightful. Thanks so much for reading and for your thoughtful comments.

  3. Oh, John said everything I wanted to say (but can never say as eloquently as he does). Amanda, you brought back nostalgic memories of days I spent in Buenos Aires. I was there for a few weeks with my tango teacher to learn, practice and watch tango. I also was introduced to a few food there and some not Argentinian. Many qudos to you, as I never thought of making alfajores. Yours look so much better than what I have seen in the stores. Fabulous!!!

    • Thanks, Fae. You actually jogged my memory too of seeing some amazing, very moving tango. I hope you bought a few beautiful pairs of tango shoes. There really is so much good food in Argentina. I ate like a queen, a lot of it is Italian. You should definitely try your hand at these. I think you’d nail it. Now I kind of want to go back! xo

  4. Gosh these look lovely! I’ve had cookies made with cornstarch (we say cornflour here) before and they are so light and crumbly. My mouth is watering looking at yours 🙂 What a wonderful present.

    And thank you for sharing tips about dulce de leche. I tend to put the condensed milk in a pan with butter and sugar and then stir like crazy for 15 minutes until it reduces, but I’ve done the boil-tin-in-pan a few times before as well. However I’ve never thought to bake it in a bain marie – what a great idea. It sounds like the most hassle free way too, so I’ll have to give it a go!

    Have a wonderful Christmas!

    • Thanks, Trixpin! It’s so funny to notice the differences in our English when we speak “baking”. I bet you make great dulce de leche. I’ve always admired your baking prowess. This was my first time using cornstarch(flour) as anything but a thickener for sauces. I really love the consistency it lends to the cookies. I’d definitely make these again. I think you should too 🙂 Have a wonderful holiday too. xox

  5. Not only a wonderful recipe, but one you have such fond memories of from your time in Argentina – the connection makes your post so very special, from the heart. Then the “kitchen alchemy” on top, just great! Wonderful alfajores….Hope you have the most joyful Christmas, Amanda (and PS I envy those who will receive a jar of ducle de leche from you ;-)).

    • Thanks so much, Sabine. This is what i love about baking. It combines emotion and science two fundamental pays about being human. What a thoughtful comment to acknowledge that. Have a wonderful Christmas. Xox

    • I would love to! Not sure how well they travel. I love how you’ve had them before when it really is so far away from where you are. I hope your catering thing is coming together well and that you have a wonderful holiday (and the fam too).

  6. Echoing your intro, I myself first discovered Alfajores years ago in . . . . the WHOLE FOODS packaged baked goods section! I took them to my office as a holiday “gift” to put on the reception area ledge and they flew ! When I tried one I knew why. When I was reading your post I thought, yeah, a long time (for the dulce de leche), but then when I saw the instructions, 3 hours???? I thought 17 minutes was a long time when I made caramel! Thanks also for the information both scientific and philosophical. Great food for thought.

    • So funny that you found them in Whole Foods. They are fantastic right? If you don’t feel like spending that much (inactive, but supervisory) time making dulce de leche, I’m sure you could order a good jar of it from buenos aires or even find it somewhere in whole foods. The cookies are easy and fun to make. Cool that you make caramel. Thanks as always for reading.

    • Thanks, Michelle! I hope you’re having a wonderful season too. I don’t know why I’m obsessing over your tofu skins lately. I have a feeling I’m going to have to give that a shot soon. Have a wonderful holiday!

Leave a Reply