📍 Argentina
Argentine cornstarch alfajores
Tender cornstarch cookies filled with dulce de leche and finished with shredded coconut.
- Preparation
- 35 min
- Cooking
- 12 min
- Waiting and resting
- 30 min
History
The alfajor reached the region through Iberian tradition and in Argentina became one of the country’s most popular sweets. The cornstarch version is known for soft, crumbly cookie layers joined with plenty of dulce de leche.
Ingredients
Preparation
- 1
Sift 200 g flour, 300 g cornstarch and 1 teaspoon baking powder.
- 2
Beat 200 g butter with 150 g powdered sugar; mix in 3 yolks, 1 teaspoon vanilla and the zest of 1 lemon.
- 3
Add the dry ingredients, form a soft dough and refrigerate for 30 minutes.
- 4
Roll the dough to about 5 mm, cut 36 discs and bake at 180 °C for 10-12 minutes, without letting them brown too much.
- 5
Join the discs in pairs with 400 g dulce de leche to make 18 alfajores and coat the edges with 60 g shredded coconut.
Cooking tips
- Handle the cookie layers carefully while still warm: the cornstarch makes them especially fragile.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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