The alfajor de maicena is a classic of Latin American pastry, especially popular in Argentina, Uruguay, and Peru. Its origins trace back to Arab influence in Spain, but in Latin America it adopted this version with cornstarch, which gives it a tender and crumbly texture that melts in the mouth. This easy recipe is perfect for those looking for a traditional homemade sweet, ideal to accompany a mate or coffee.
The dough is made with softened butter, powdered sugar, eggs, vanilla essence, and lemon zest, which gives it a citrusy and soft aroma. By mixing flour with cornstarch and baking powder, a delicate dough is achieved that should not be kneaded, only integrated with hands. After a brief rest in the fridge, it is rolled out and cut into rounds that are baked at low temperature to remain white. The classic filling is dulce de leche (caramel spread), and they are decorated with grated coconut.
This basic version allows variations: you can fill them with pastry cream, jam, or chocolate, and cover them with powdered sugar instead of coconut. They are ideal for parties, snacks, or as a homemade gift. Follow the steps and you'll get soft and delicious alfajores.
Prep
40 min
Cook
10 min
Servings
10
Calories
144 kcal
Sift the dry ingredients: the flour, with the starch, the baking powder and salt.
Whisk the butter cream with the powdered sugar. Add the vanilla, lemon zest, eggs and yolks and whisk everything together again.
Mix, not knead, with your hand to integrate the dry ones with the liquids.
Let the dough rest for a few minutes, wrap it in kitchen film and send it to the refrigerator for about 20 minutes.
Preheat the oven to 180º.
Sprinkle the counter with a thin layer of flour.
Roll out the dough from 2 to 3 ml and cut off the lids.
Butter a baking sheet or cover it with parchment paper or silicone.
Bake them at 160º for 10 minutes. They should be white on the outside, but if you touch the center and apply pressure, it should feel hard.
Fill the lids, with pastry Dulce de Leche. The quantity must be greater than the thickness of the lids.
Pass the ends filled with Dulce de Leche through grated coconut.
