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Alfajores de Maicena

Serves 24 Pastry vegetarian, Breads & Pastry

Alfajores de Maicena

Alfajores de maicena are a beloved treat in Argentina, often gracing tables at birthdays, holidays, and casual afternoon teas. These delicate sandwich cookies, with their origins deeply rooted in South American baking traditions, are a staple in homemade confectionery. They are especially cherished for their soft, crumbly texture that almost melts in your mouth, making them a favorite among both children and adults.

Biting into an alfajor de maicena is an experience of pure indulgence. The tender cookies, made primarily from cornstarch, offer a subtle sweetness that perfectly complements the rich, creamy dulce de leche filling. Rolled in shredded coconut, each bite is a delightful balance of flavors and textures, leaving a trace of coconut on your lips and a dusting of crumbs on your shirt.

Ingredients

  • 200 g (7 oz)cornstarch
  • 150 g (5 oz)flour
  • 150 g (5 oz)butter
  • 100 g (3.5 oz)sugar
  • 2egg yolks
  • 1 tspbaking powder
  • dulce de lecheto fill
  • shredded coconutto roll

Method

  1. In a large mixing bowl, cream together 150 g (5 oz) of butter and 100 g (3.5 oz) of sugar using a hand mixer or a sturdy wooden spoon. Work the mixture until it becomes light and fluffy, which helps to incorporate air for a tender cookie texture. Add in 2 egg yolks, one at a time, beating well after each addition until fully incorporated. This ensures the yolks blend smoothly, enriching the dough.
  2. In a separate bowl, sift together 200 g (7 oz) of cornstarch, 150 g (5 oz) of flour, and 1 tsp of baking powder. Gradually fold the dry ingredients into the butter mixture using a spatula or wooden spoon. Mix until just combined, forming a soft dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to handle and roll out.
  3. Once chilled, lightly flour your work surface and roll the dough out to a thickness of about 5 mm (1/4 inch). Use a round cookie cutter, approximately 5 cm (2 inches) in diameter, to cut out circles from the dough. Place the rounds on a baking sheet lined with parchment paper, leaving a little space between each to allow for slight spreading.
  4. Preheat your oven to 180°C (350°F). Bake the cookies for about 10 minutes, or until they are set but still pale in color. The cookies should not take on much color; they should remain a light cream shade, indicating they will be tender and not overbaked. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  5. Once the cookies are completely cool, spread a generous amount of dulce de leche on the flat side of half of the cookies. Top with the remaining cookies, pressing gently to create a sandwich. The dulce de leche acts as a delicious glue, holding the alfajores together.
  6. Pour shredded coconut onto a shallow plate. Roll the edges of each alfajor in the coconut, pressing lightly to ensure it adheres to the dulce de leche. This not only adds flavor but also gives the alfajores their characteristic appearance.
  7. For the best texture, allow the alfajores to rest in an airtight container for a day. This resting period allows the cookies to soften slightly and meld with the dulce de leche, achieving the tender, melt-in-your-mouth quality that alfajores de maicena are known for.