The alfajor is Argentina's national sweet. A cornflour shortbread, so tender it almost dissolves on your tongue, sandwiched around a generous disc of dulce de leche, then rolled in coconut. Every Argentinian remembers their first one.
Alfajores are everywhere in Argentina. Supermarkets, petrol stations, school lunchboxes, dessert trolleys in fine restaurants. There are industrial versions (Havanna, Cachafaz), artisan versions, regional versions, and an infinite number of home-kitchen versions. All share the same basic structure: two tender biscuits with something sweet sandwiched between.
Alfajores de maicena are the most beloved home version. They use cornflour (cornstarch) in place of most of the wheat flour, which produces an almost sandy texture that shatters when you bite it. The dulce de leche filling melts into the biscuit. The rolled coconut edge adds texture. Together, they are more than the sum of their parts.
This recipe makes 16 alfajores. They keep in an airtight container for 4 days, improving each day as the dulce de leche softens the biscuits.
Use Argentinian-style dulce de leche (sometimes labeled "dulce de leche repostero" or "pastry dulce de leche") for the filling. Thinner caramel sauce will run out of the biscuits. Mainstream supermarket dulce de leche works. Coles and Woolworths carry it.
Or make your own with our dulce de leche recipe.
Ingredients
For the biscuits
- 300 g cornflour (cornstarch)
- 100 g plain flour
- 200 g unsalted butter, softened
- 120 g caster sugar
- 3 egg yolks
- 1 whole egg
- 1 tsp vanilla essence
- Zest of 1 lemon
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp brandy or cognac (optional, traditional)
For filling and coating
- 400 g dulce de leche (repostero grade, thick)
- 150 g desiccated coconut
Method
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Cream the butter and sugar.
In a large bowl, beat the softened butter with the caster sugar until pale and fluffy, about 3 minutes.
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Add egg.
Beat in the whole egg, then one yolk at a time, mixing well between additions. Add the vanilla essence, lemon zest, and brandy if using.
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Combine dry ingredients.
Sift together the cornflour, plain flour, baking powder, and salt.
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Make the dough.
Gradually add the dry ingredients to the butter mixture, folding with a spatula. Mix just until a soft dough forms. Do not over-work.
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Chill.
Wrap the dough in cling film and refrigerate for 30 minutes. This firms the dough for rolling.
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Roll and cut.
On a lightly floured surface, roll the dough to 6 mm thick. Cut into 5 cm rounds using a cookie cutter. Re-roll scraps once.
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Bake.
Preheat oven to 180°C. Place biscuits on a lined tray, spaced 2 cm apart. Bake for 10 to 12 minutes. They should stay pale and not brown. The tops should look dry and the bottoms should be barely tinted.
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Cool completely.
Transfer to a wire rack and let cool completely before assembling. Warm biscuits break.
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Fill.
Pipe or spoon a generous disc of dulce de leche onto the flat side of one biscuit. Press a second biscuit on top gently, just until the dulce de leche is visible around the edges.
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Roll in coconut.
Spread desiccated coconut on a plate. Roll the edges of each alfajor in the coconut, so that only the dulce de leche ring around the circumference is coated.
Chef's notes.
Do not brown the biscuits. Alfajores de maicena are traditionally pale cream in colour, never golden brown. Browning means overbaked, which toughens them.
Thick dulce de leche only. Pourable or runny caramel will not work. The filling must be thick enough to hold a pipe. Dulce de leche repostero is specifically made for this.
Let them rest. Alfajores taste much better after resting 24 hours. The dulce de leche softens the biscuits and the flavours marry.
Optional chocolate coating. Dip the top of finished alfajores in melted dark chocolate for the chocolate version (alfajores de chocolate). Let set on a wire rack.
Frequently asked questions
Can I use cornflour from the supermarket?
Yes. Australian supermarket cornflour (White Wings, Home Brand, etc.) is the same as Argentinian maicena. The key is to use cornflour, not cornmeal or polenta.
Where do I buy dulce de leche repostero in Sydney?
Latin American grocers stock it. Coles and Woolworths both carry Argentinian brands now. The Argentinian Market (online) has the best range, including thick "pastry" dulce de leche specifically for alfajores.
Can I make alfajores ahead?
Yes. They actually improve after 24 hours and keep for 4 days in an airtight container. Do not refrigerate. The biscuits absorb moisture and lose their texture.
Can I make them gluten-free?
Yes. Replace the 100 g plain flour with 100 g gluten-free plain flour blend. The cornflour is already gluten-free. The texture stays almost identical.
What is the difference between alfajor de maicena and alfajor de chocolate?
The base biscuit is the same. De maicena has just coconut around the edges. De chocolate has the whole top dipped in dark chocolate. Industrial versions like Havanna make both.
Empanadas, to go with the coffee.
Argentinian afternoons are coffee, alfajor, and conversation. For something savoury alongside, our empanadas complete the afternoon ritual.