Recipe: Alfajores de maicena from Argentina

Alfajores de maicena are Argentinian cookies that literally crumble in your mouth. They’re delicious and easy to make! Here’s my favourite recipe for them.

150g butter
3/4 cup sugar
2 egg yolks
1/2 egg white
smidgen vanilla extract
swig of rum or other alcohol like brandy
3/4 cup regular flour
1 level teaspoon baking soda
1 and 3/4 cups cornflour
1 jar dulce de leche (from a specialty shop, or you can make your own)
shredded coconut for rolling

Tools you’ll need
Large bowl
Rolling pin
Rolling surface
Small, round cookie cutter
Baking paper
Oven tray
Glad wrap
Cooling rack
Spreading knife

1) In the bowl, mix the butter, egg yolks, egg white and sugar with the fork until fluffy
2) Add the rum and vanilla essence and stir in
3) Use the sieve to add gradual amounts of the baking soda, flour and cornflour, mixing in well with the fork
4) The mixture may be quite crumbly at this stage, so get your hands dirty and press it all together, kneading well
5) Once it’s all in a big lump, wrap tightly in glad wrap and place in the fridge for at least two hours. I left mine overnight
6) After two hours (or the next day), take the lump out of the fridge and let it warm to room temperature for a few minutes before cutting into three sections
7) Preheat oven on 160 degrees
8) For each dough section: Sprinkle flour on rolling surface and roll out the dough to about 1cm thick
9) Cut out circles with the cookie cutter and place each on the baking paper on the baking tray
10) Bake for about 10 minutes, keeping a close eyes on the biscuits – they must not turn golden!
11) Take biscuits out of the oven and cool on a rack
12) Once cooled, spread a layer of dulce de leche onto the base of one biscuit, then sandwich to another one so thedulce oozes out the sides
13) Even the dulce out with a knife, then roll in the shredded coconut


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3 thoughts on “Recipe: Alfajores de maicena from Argentina

  1. PaakaDavis says:

    Yummmm. My manager’s wife is Argentinian. I shall tell her to make me these. Thanks for sharing x

  2. […] Adapted from the recipes at these two blogs. […]

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