Argentinian
Alfajores de Maicena
Tender Argentine cornstarch sandwich cookies filled with thick dulce de leche and rolled in coconut. They should bake pale and delicate, with a crumb that melts around the sweet filling.
Watch it madeTan Dulce · 4:53
Ingredients
- Cornstarch55g
- All-purpose flour35g
- Baking powder1/4 tsp
- Baking soda1 pinch
- Fine salt1 pinch
- Unsalted butter, softened30g
- Sugar20g
- Egg yolk1
- Vanilla extract1/4 tsp
- Lemon zest1/4 tsp
- Cognac or brandy1/2 tsp
- Dulce de leche repostero100g
- Unsweetened desiccated coconut2 tbsp
Method
- Sift the cornstarch, flour, baking powder, baking soda, and salt together into a bowl.
- In a separate bowl, cream the softened butter with the sugar until pale and smooth.
- Beat in the egg yolk, vanilla, lemon zest, and cognac until fully combined.
- Add the sifted dry ingredients and mix gently just until a soft dough forms; do not overwork it.
- Flatten the dough into a disc, wrap it, and chill for 20 minutes.
- Preheat the oven to 170°C and line a baking sheet with parchment paper.
- Roll the dough on a lightly floured surface to about 5 mm thick.
- Cut out 8 small rounds, about 4 to 5 cm wide, and place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, until set but still very pale on top.
- Let the cookies cool completely before moving them, as they are fragile while warm.
- Spread or pipe dulce de leche repostero onto the flat side of 4 cookies.
- Top with the remaining cookies and press gently to form sandwiches.
- Roll the exposed dulce de leche edges in desiccated coconut before serving.
Common questions
Can I substitute the cognac or brandy in Alfajores de Maicena?
Yes. Use milk, orange juice, or extra vanilla extract for a non-alcoholic version, though the cookies will taste slightly less aromatic. If using alcohol, keep it to 1 teaspoon so the dough stays tender.
How long do Alfajores de Maicena take from start to finish?
Plan for about 45 to 60 minutes total, including 20 minutes of chilling and 10 minutes of baking. Add extra time if you need to cool the cookies fully before filling and coating them.
What are the most common mistakes when making Alfajores de Maicena?
Overmixing the dough makes the cookies tough, and baking too long turns them dry or browned. Another common mistake is handling them while warm; let them cool completely, or they may break.
How should I store Alfajores de Maicena, and how long do they keep?
Store them in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 1 week. For the best texture, let chilled alfajores sit at room temperature before serving.
What’s the best way to serve Alfajores de Maicena?
Serve them plain or roll the edges in unsweetened desiccated coconut for the classic finish. They’re best with coffee, tea, or hot chocolate, and taste even better after resting a few hours so the filling softens the cookies.