Classic Alfajores de Maicena (Argentine Cornstarch Cookies) 🇦🇷
Yield: 20–24 sandwich cookies
Ingredients:
✨Cookies
* 1 cup (226 g) unsalted butter, softened
* ¾ cup (150 g) granulated sugar
* 3 large egg yolks
* 1 whole egg
* 1 tsp vanilla extract
* Zest of 1 lemon (optional, but traditional)
* 2 cups (240 g) cornstarch (maicena)
* 1 cup (125 g) all-purpose flour
* 1 tsp baking powder
* ¼ tsp baking soda
* Pinch of salt
✨Filling
* 1½ cups (450 g) thick dulce de leche (preferably dulce de leche repostero)
✨For Rolling
* 1 cup sweetened shredded coconut
✨Instructions
1. Prepare the dough:
* In a large bowl, beat the butter and sugar until light and fluffy (3–4 minutes).
* Beat in the egg yolks one at a time, then the whole egg.
* Mix in the vanilla and lemon zest.
2. Add the dry ingredients:
* Whisk together the cornstarch, flour, baking powder, baking soda, and salt.
* Gradually add to the butter mixture until a soft dough forms. Do not overmix.
3. Chill:
* Wrap the dough and refrigerate for 30–60 minutes.
4. Roll and cut:
* Preheat the oven to 350°F (175°C).
* Line baking sheets with parchment paper.
* Roll the dough to ¼ inch (6 mm) thick.
* Cut into 2-inch (5 cm) circles.
5. Bake:
* Bake for 8–10 minutes.
* The cookies should remain pale with just a hint of color on the bottoms.
* Cool completely.
6. Assemble:
* Spread about 1 tablespoon of dulce de leche on the flat side of one cookie.
* Top with another cookie.
* Gently press together.
* Roll the edges in shredded coconut until coated.
✨Tips
* Use thick dulce de leche so it doesn't ooze out.
* Avoid overbaking—the cookies should stay soft and tender.
* The alfajores taste even better after resting in an airtight container overnight.
Alfajores de Maicena hold a special place in Argentine cuisine, celebrated for their soft, melt-in-your-mouth texture and sweet, rich filling. One key to achieving the perfect cookie is the use of cornstarch, which gives Alfajores their signature tender crumb distinct from regular cookies. In my experience, chilling the dough as advised is crucial—it prevents the dough from becoming sticky and helps maintain the delicate texture during baking. When making the filling, opting for a thick dulce de leche, especially dulce de leche repostero, ensures it stays neatly between the cookie layers without spilling over. If you can't find repostero, refrigerate standard dulce de leche to thicken it before assembling. Rolling the assembled cookies’ edges in sweetened shredded coconut adds an authentic touch not only in flavor but also in texture, providing a slight chew that complements the creamy filling. It’s important to avoid overbaking these cookies. The cookies should look pale with only a hint of golden color beneath. This careful step keeps them soft and tender rather than crispy. After baking, allowing the cookies to rest in an airtight container overnight really enhances their flavors and texture as the dulce de leche slightly seeps into the cookie layers. Variations to experiment with include adding a pinch of cinnamon to the dry ingredients or substituting lemon zest with orange zest for a different citrus aroma. For those who enjoy chocolate, dipping the assembled alfajores halfway into melted dark or milk chocolate before rolling them in coconut can transform these cookies into a decadent treat. Alfajores are not just everyday cookies but are often enjoyed during celebrations in Argentina, reflecting the country's rich culinary traditions. Making them at home offers a wonderful way to connect with Argentine culture and share an authentic dessert with family and friends. Whether for a casual snack or a festive occasion, these alfajores bring a comforting sweetness that's hard to resist.
