These classic Argentine alfajores de maicena are soft, sweet sandwich cookie filled with creamy dulce de leche. But its roots stretch far beyond South America, tracing back to the Moorish influence in Spain. The name “alfajor” comes from the Arabic word al-fakhor, meaning “luxury,” and early versions were spiced confections made with nuts and honey. Spanish colonizers brought the recipe to Latin America in the 16th century, where it evolved dramatically. In Argentina, the alfajor found its modern form: two delicate cookies—often made with cornstarch—embracing a rich layer of dulce de leche, sometimes rolled in coconut or coated in chocolate. Over time, alfajores became a cultural icon, found in bakeries, supermarkets, and lunchboxes across the country. Today, they’re more than just a treat—they’re a symbol of Argentine tradition, history, and culinary creativity.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, sift together cornstarch, flour, baking powder, and baking soda. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2–3 minutes).
- dd eggs & flavor: Add the egg yolks, the whole egg, vanilla extract, and lemon zest (if using). Mix until well combined.
- Incorporate dry ingredients: Gradually add the dry ingredients, mixing just until a soft, non-sticky dough forms. If it’s too soft, chill it briefly.
- Roll & cut: Roll the dough to about ¼ inch (0.6 cm) thick on a lightly floured surface. Cut into 2-inch (5 cm) rounds.
- Bake: Place on the prepared baking sheets and bake for 8–10 minutes, or until just barely golden on the bottom (they should stay pale). Cool completely.
- Assemble: Spread about 1–2 teaspoons of dulce de leche on the flat side of one cookie. Top with another cookie and press gently.
- Finish: Roll the edges in shredded coconut. Optionally, dust with powdered sugar or dip in melted chocolate.
