The cornstarch alfajor is one of the most beloved sweets in South American gastronomy, especially popular in Argentina, Chile, and Uruguay. This homemade version stands out for its soft and delicate texture that melts in the mouth, and for its generous filling of dulce de leche or manjar. It is an ideal recipe for those looking for an easy and quick dessert, perfect for sharing with family or at celebrations.
The key to these alfajores lies in the dough, made with cornstarch, which gives it that tender and slightly crumbly consistency. The combination of butter, egg yolks, and citrus zest provides a fresh aroma and a balanced flavor. The process is simple: mix the ingredients, rest the dough, cut it, and bake for just a few minutes. Then, fill them with manjar or dulce de leche and decorate with shredded coconut, though you can customize them with other fillings like chancaca cream or chocolate.
They are ideal for snacks, desserts, or as gifts. Their popularity has crossed borders, and today there are variations that include glazing, chocolate coating, or fruit fillings. However, the traditional recipe remains the favorite for its simplicity and authentic flavor.
Cook
60 min
Servings
20
Sift the flour, baking powder, cornstarch together and set aside.
Mix the flower sugar and butter until smooth, add the vanilla, lemon zest and yolks one by one.
Add the previous mixture (flour sifting) and mix until it forms a smooth dough, which does not stick to your hands. Rest this dough for 30 to 40 min.
Roll out the dough to 1/2 cm and cut with a 5 cm mold (so that you get the quantity of alphajores mentioned), and bake at 180° for 8 to 10 minutes.
Let it cool and fill it with delicacy, Dulce de Leche or whatever you really want. In my case, I make them with delicacy or cream of chancaca, since, according to my experience, they would be the original ones.
I decorate them with grated coconut on the contour, but that is a matter of taste.
