Argentinian tradition alive in New York City - the alfajores of Buenos Angie's

Long before Buenos Aires, Argentina gave us Francis I, it gave us alfajores, a sandwich made from two soft sugar cookies held together with dulce de leche (milk-based caramel) and sprinkled with coconut flakes. I know melt-in-your-mouth is cliché, but the way the buttery cookies blend into the caramel upon biting is genius, and the coconut flakes lend just the right amount of crunchy texture.

Variations of this sweet treat exist all over Latin America as street food, and we New Yorkers are lucky to have the delicious Argentinian-style alfajores of Buenos Angie’s, a company that makes them here locally at the Entrepreneur Space of the Queens Economic Development Corporation.

Buenos Angie’s is the work of Angela Beauman (Angie), who learned the exceptional alfajores recipe from her mother. What a gift. Her decision to start a small business around these cookies began, as these stories often to, with a life-changing event – a car accident that lead to severe back pain. Concentrating on baking enabled her to lift herself out of these difficult circumstances, and it was clear from the feedback of friends and family that this was something to share on a wider basis. And Buenos Angie’s was born.

You’ll find Buenos Angie’s cookies at the Queens County Market; sold in Long Island City at Coffeed, in Manhattan at The Bean, on Long Island at White Post Farms, and you can order by the box online.

Angie has just introduced a chocolate-covered alfajores, in both milk and white chocolate, a combination that changes the personality of the cookie, offering a different aspect of richness and weight to the experience. These also come as smaller pops.