Rose Petals and Pistachio Alfajores

This is one of my favorite treats from growing up in Colombia. When I moved to the US, I couldn’t find alfajores at any store so I learned how to make them.

Now as an Ayurvedic health coach I added a couple of ingredients that won’t compromise the flavor, all the contrary, it will make them healthier and more delicious.  I’m adding rose petals, which contain polyphenols, antioxidants that work to protect your body from cell damage and also they are really good for all constitutions.

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According to Ayurveda, India’s holistic medicine, eating heavy foods before any meal helps with the digestión. You don’t have to believe me, just try eating the dessert first next time, and you’ll notice you won’t experience as much heaviness after eating as if you were to eat the dessert after your meal.

Now to the recipe, all these  ingredients are easy to find, the rose water and rose petals are  sold in health stores and also online.


For the Cookies

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 and 3/4 sticks unsalted butter, at room temperature

1 cup powdered sugar

1 large egg

1 teaspoon rosewater

For the Filling

350 g (12 oz.) dulce de leche (caramel spread), for filling. The best brand is Alpina. You can find it at most Mexican grocery stores and also online here. Note that other brands are too liquid.

To Decorate

2 tablespoons of crushed pistachios

1 tablespoon of crushed food-grade rose petals

3 tablespoons of melting chocolate wafers


  1. In a medium bowl, sift together flour, cornstarch and baking powder. Set aside.

In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and rosewater. Reduce speed to low. Add the flour mixture and beat just until combined. Do not overmix or the cookies will turn out tough. 

2. Separate the dough in three balls and wrap each of them with plastic wrap. Refrigerate for 20 minutes, until firm enough to roll.

3. Preheat the oven to 350F/180C.

4. Take one of the dough balls out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to a 1/8 or 1/4-inch (3-5mm) thickness. Cut out into rounds using a 2-inch (5cm) heart or round cookie cutter, and place the cookies on baking sheets lined with parchment paper. 

5. Bake for 7-10 minutes, or until cookies appear golden brown at the edges. Take another dough ball out of the fridge and follow the same steps as above. Once you have baked all the cookies, allow them to cool down overnight. The cookies will break easily if you try to add the filling as soon they are baked.

6. Spread the bottom half of the cookies with dulce de leche (about a teaspoon). Sandwich together with remaining cookies, pressing slightly so that the caramel oozes out the sides.

7. Prepare the rose petals and pistachios, if you have rose powder you can mix it with the melting chocolate wafers and dip alfajores (follow the instruction on the chocolate packaging),

8. Sprinkle the crushed pistachios and rose petals, refrigerate the alfajores for 5 minutes to set the chocolate and enjoy!

Have a beautiful day!

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Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.

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