The Argentinian alfajores recipe, delightful, these alfajores are small round cookies filled with the equally famous “dulce de leche,” a delicious caramel cream. These alfajores are made with a mixture of flour and cornstarch, known in Argentina as “alfajores de maizena”. They literally melt in your mouth. They are delightful for breakfast, as a snack, or even as a dessert with coffee. Try them, and you’ll fall in love!!
Below are more Argentinian recipes to try before we discover how to prepare the Argentinian alfajores recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Argentina
- Seasonality: All seasons
Ingredients for Argentinian alfajores recipe
- 2 1/2 cups cornstarch (maizena)
- 1 2/3 cups all-purpose flour
- 3/4 cups butter
- 3/4 cups sugar
- 3 egg yolks
- 1 pinch vanilla extract
- 2 tsps baking powder
- as needed dulce de leche
- as needed shredded coconut
Tools
- 1 Bowl
- 12 Cookie Cutter
- 1 Baking Sheet
Preparation for Argentinian alfajores recipe
To prepare the Argentinian alfajores recipe, start by mixing and sifting the flour with the cornstarch and baking powder in a large bowl.
Take the butter, which should be at room temperature, and work it with a fork to achieve a smooth cream, the so-called pomade point. Add the sugar and work it together until absorbed.
Add now to the butter and sugar mixture the egg yolks and mix well until they are well incorporated into the mixture. Add the vanilla extract and mix.
Continue the Argentinian alfajores recipe by incorporating the previously sifted flours into the mixture little by little, first mixing with a wooden spoon and then turning the mixture onto the work surface.
The consistency of the dough will be like that of shortcrust pastry, crumbly and delicate. If it seems too dry, add a few tablespoons of milk but without achieving a liquid consistency.
Work it as little as possible, and it should be rolled out with a rolling pin.
Once all the ingredients are incorporated, let it rest for 30 minutes covered with a clean cloth.
Preheat the oven to 355°F in static modeOn parchment paper, roll out your dough with a rolling pin until it has a thickness of 1/8 inch. Use a cookie cutter of 2 3/8 inch diameter or a glass to cut out the cookies. Arrange them on a baking sheet lined with parchment paper, well spaced apart.
Bake for 15 to 20 minutes, checking that they do not become golden, or they will dry out. They should be cooked and dry, breaking at the first bite.
Remove from the oven, take them off the baking sheet, and let them cool completely. Fill with a generous layer of dulce de leche, roll them in shredded coconut, enjoy them at any time of the day, and..
ENJOY YOUR MEAL
How to store Alfajores de Maizena
They keep perfectly for several days outside the fridge, stored in a tin box or an airtight container.
You can also freeze the raw dough to make them later by defrosting at room temperature.
