Argentinian · Dessert · SAMPLE RECIPE
Alfajores de maicena
Tender cornstarch sandwich cookies filled with dulce de leche and edged in coconut. Small, delicate, and lovely beside a cup of coffee or mate.
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A NOTE FROM THE KITCHEN
Pale cookies, soft centers.
This batch makes about 24 small sandwich cookies, two per serving. Cornstarch gives them a delicate, short texture. Bake only until set with barely golden undersides, and let them cool completely before filling.
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Alfajores de maicena
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Argentina
Alfajores de maicenaBeyond the plate.
Two tender cookies around a sweet center. Alfajores de maicena make a small treat feel like a complete occasion.
ORIGINS & EVOLUTION
One member of a large family.
Argentina’s alfajores come in many regional and commercial forms, with different cookies, coatings, and fillings. The cornstarch version belongs to that wider family rather than representing every alfajor.
CULTURAL IMPACT
Dulce de leche in the middle.
Dulce de leche has a prominent place in Argentine sweets, including many alfajores. Here it holds two pale cookies together, while coconut catches around the edge. The contrast is gentle pastry against a rich, sweet filling.
AT THE TABLE
A little patience makes a difference.
Our dough combines cornstarch and wheat flour. Handle it lightly, bake without deeply browning it, and cool the rounds before filling. The finished cookies are delicate, so press the sandwiches together with care.
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