Cornstarch alfajores with dulce de leche are a classic of South American pastry, also popular in Spain. They are extremely crumbly, almost sandy, thanks to the use of cornstarch, which gives that melt-in-the-mouth texture. They are filled with a milk caramel cream, very similar in flavor to toffee candies. This spreadable cream is prepared by cooking milk and sugar together, but it is also available commercially, ready to use. Once baked and cooled, the cookies are paired two by two and filled with dulce de leche. They can then be rolled in grated coconut for a traditional version, enjoyed plain, or partially dipped in dark chocolate. Below, let’s see what you need to prepare these delightful cornstarch alfajores with dulce de leche:
Other recipes with dulce de leche:
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 12 Minutes
- Portions: makes about 20 alfajores
- Cooking methods: Oven
- Cuisine: South American
Ingredients
- 1 2/3 cups cornstarch (maizena)
- 1 1/4 cups all-purpose flour
- 3/4 cup powdered sugar (confectioners')
- 1 teaspoon baking powder
- 2 egg yolks (large)
- vanilla extract
- 2/3 cup butter
- 7 oz dulce de leche (for filling)
- to taste grated coconut (desiccated)
Preparation
Start by creaming the softened butter with the powdered sugar until smooth, then add the egg yolks one at a time, continuing to mix, and finish with the vanilla extract.
Sift the flour together with the cornstarch and baking powder, and gradually fold the dry ingredients into the mixture, mixing gently.
When the dough is compact, shape it into a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. After resting, roll the dough out on a lightly floured surface to a thickness of about 1/4 inch.
Cut out rounds with a 2 to 2 3/8-inch diameter cookie cutter and place them on a baking sheet lined with parchment paper, leaving a little space between each.
Bake in a preheated conventional oven at 338°F for about 12 minutes, taking care not to brown the cookies too much—they should remain pale and crumbly. Once out of the oven, let them cool completely.
At this point, sandwich the cookies two by two and generously fill them with dulce de leche, applying gentle pressure to spread the filling to the edges.
For finishing, you can roll the edges in grated coconut or partially dip them in melted chocolate, depending on your preference. For convenience, you can use ready-made dulce de leche or prepare it at home by slowly cooking milk and sugar following the procedure -> here.
The cornstarch alfajores with dulce de leche are ready to be served!
Enjoy and… see you next recipe!
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