Classic Alfajores de Maicena (Cornstarch Alfajores)

What is an Alfajor?

An alfajor is a sandwich-style cookie made of two soft, crumbly cookies (the crusts) filled with dulce de leche, and often coated in powdered sugar, chocolate, or shredded coconut. The cookie is often made in Peru.

Yield

About 15 sandwich cookies

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Equipment Needed

• Mixing bowls (1 large, 1 medium)

• Hand or stand mixer (or whisk and strong arms!)

• Spatula

• Measuring cups and spoons

• Rolling pin

• Cookie cutter (round, 2-inch diameter recommended)

• Baking sheet

• Parchment paper

• Wire cooling rack

• Spoon or piping bag (for filling)

• Optional: fine sieve (for powdered sugar)

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Time Required

• Preparation time: 20 minutes

• Chilling time: 30 minutes

• Baking time: 10–12 minutes

• Assembly time: 15 minutes

• Total time: ~1 hour 15 minutes

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Ingredients

For the cookie dough:

• 200 g cornstarch (1 2/3 cups)

• 100 g all-purpose flour (2/3 cup)

• 150 g unsalted butter, softened (2/3 cup)

• 100 g powdered sugar (2/3 cup)

• 2 large egg yolks

• 1 whole egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• Zest of 1 lemon (optional, for brightness)

For filling and decoration:

• 1 cup (250 g) dulce de leche, thick (store-bought or homemade)

• 1/2 cup shredded coconut, unsweetened (optional, for rolling)

• Powdered sugar, for dusting

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Preparation

🔹 Step 1: Prepare the dough

1. In a large bowl, cream the butter and powdered sugar until light and fluffy.

2. Add the egg yolks, whole egg, vanilla extract, and lemon zest (if using). Mix until well combined.

3. In a separate bowl, whisk together cornstarch, flour, and baking powder.

4. Gradually add the dry ingredients to the wet mixture. Mix until a soft, smooth dough forms (it will be slightly sticky).

5. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

🔹 Step 2: Shape and bake

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

7. Roll out the dough on a floured surface to about 1/4 inch (6 mm) thickness.

8. Cut out rounds with a 2-inch cookie cutter. Transfer to the baking sheet.

9. Bake for 10–12 minutes, or until just lightly golden on the bottom (tops should remain pale).

10. Cool completely on a wire rack.

🔹 Step 3: Fill and decorate

11. Spread or pipe a heaping teaspoon of dulce de leche onto the flat side of half the cookies.

12. Top with another cookie to form a sandwich. Press gently.

13. Optional: Roll the edges in shredded coconut.

14. Dust tops with powdered sugar before serving.

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Nutritional Information (per alfajor)

(Approximate, varies based on exact filling and size)

• Calories: 180–220 kcal

• Fat: 9–11 g

• Carbohydrates: 25–28 g

• Sugars: 12–15 g

• Protein: 2–3 g

• Sodium: ~30 mg

🧠 Note: Dulce de leche is calorie-dense, so use thick, high-quality filling to avoid overusing it. You can make your own with sweetened condensed milk.

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Storage Tips

• Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 1 week.

• For longer storage, freeze unfilled cookies and assemble fresh as needed.

Alfajores Crust

Alfajores also provide a crust as a topping for a range of desserts. It seems to work exceptionally well with mousse and dairy foods.

Characteristics of an Alfajores Crust

• Texture:
  Tender, crumbly, and melt-in-your-mouth, thanks to ingredients like cornstarch and butter.

• Flavor:
  Mildly sweet with buttery and vanilla notes, sometimes with lemon zest or a hint of brandy or rum.

• Color:
  Pale golden or almost white—especially when dusted with powdered sugar.

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Typical Ingredients

Most alfajores crusts are made using a cornstarch-based dough (especially in the Argentine version called alfajores de maicena). A typical recipe might include:

• Cornstarch (often more than flour for that melt-away texture)

• All-purpose flour

• Butter

• Egg yolks

• Powdered sugar

• Vanilla extract

• Baking powder

• Optional: lemon zest, brandy, or a pinch of salt

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 How It’s Made

1. Mix the dough: Cream butter and sugar, add egg yolks and flavorings, then mix in the dry ingredients to form a soft dough.

2. Roll and cut: Roll the dough out and cut into round discs.

3. Bake: Bake until just set and lightly golden on the bottom (not browned).

4. Assemble: Sandwich two cookies with a generous amount of dulce de leche in between.

5. Finish: Roll edges in shredded coconut or dust tops with powdered sugar.

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 Variations of Alfajores Crust

• Chocolate alfajores: Cocoa or melted chocolate added to the dough.

• Honey-based crusts: Some regional versions use honey or molasses for a denser cookie.

• Flaky versions: In Spain or Peru, some alfajores use a more pastry-like dough.