Alfajores de maicena are the version I grew up making with my grandmother. The technique is not difficult but there are three details that separate a good one from a mediocre one. Here is the recipe as it is made in an Argentinian kitchen.
Quick answer. Cornstarch and butter shortbread, chilled, rolled thin, baked pale (not brown), cooled completely, filled with a generous tablespoon of dulce de leche, coconut on the edge. Makes 12 to 15 sandwiched alfajores. Total time 2 hours (including 45 minutes rest for the dough).
What makes a great alfajor
Three things.
- The biscuit must be pale. Alfajor biscuits are not browned. They should come out of the oven almost the same colour they went in. Overbaking makes them crisp and dry.
- The biscuit must be soft. The high cornstarch ratio (roughly 2 parts maicena to 1 part flour) creates the crumbly, dissolve on the tongue texture that defines the style.
- The dulce de leche filling must be generous. Underfilling is the most common mistake. A proper alfajor has 1cm of dulce, not a smear.
Ingredients (makes 12 to 15 alfajores)
For the biscuits
- 200g maicena (cornstarch)
- 150g plain flour
- 150g cold unsalted butter, cubed
- 100g icing sugar
- 3 egg yolks
- 1 whole egg
- 1 tbsp brandy or cognac (traditional, adds subtle depth. Substitute lemon zest if you prefer.)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Zest of half a lemon
- Pinch of salt
For assembly
- 1 jar (400g) dulce de leche, ideally the reposteria style (firmer, holds shape). See our dulce de leche guide.
- 100g desiccated coconut, for the edges
Method
- Make the dough. Sift maicena, flour, icing sugar, baking powder and salt into a large bowl. Add the cold cubed butter. Rub in with fingertips until sandy.
- Add the wet. Whisk the egg, yolks, brandy, vanilla and lemon zest together. Pour into the flour mixture. Mix with a spatula, then bring together by hand into a soft, pliable dough. Do not overwork.
- Rest. Flatten the dough into a disc, wrap in cling film, refrigerate 45 minutes. This is not optional. The butter needs to firm up and the flour needs to hydrate.
- Preheat. Oven to 160C fan (180C conventional). Line 2 baking trays with baking paper.
- Roll thin. Roll the dough between 2 sheets of baking paper to 5mm thickness. The dough is delicate, this method prevents sticking without adding flour.
- Cut discs. Cut circles with a 5cm round cutter. Transfer to trays with a small offset spatula, spacing 2cm apart. Rework scraps once (twice makes them tough).
- Bake. 10 to 12 minutes. The biscuits should be firm on top but still pale, with just a hint of golden on the edges. If they are brown, they are overdone.
- Cool completely. Transfer to a wire rack. Do not attempt to assemble warm biscuits, they will crumble.
- Fill. Turn half the biscuits upside down. Pipe or spoon a generous tablespoon of dulce de leche onto each. Top with a second biscuit and press very gently until the dulce just reaches the edge.
- Coat the edges. Pour coconut into a shallow bowl. Roll the exposed dulce edge of each alfajor through the coconut until fully coated.
- Rest. Store in an airtight container for at least 2 hours before eating. The biscuits soften slightly against the dulce, which is exactly what you want. They are best on day 2 or 3.
Recipe timing summary
| Stage | Time |
|---|---|
| Dough making | 15 min |
| Chill | 45 min |
| Roll and cut | 15 min |
| Bake | 12 min |
| Cool | 30 min |
| Assemble | 15 min |
| Rest before eating | 2 hours |
Variations
Chocolate coated (Havanna style)
Skip the coconut. Instead, dip the whole assembled alfajor in melted milk or dark chocolate. Set on baking paper. Refrigerate 20 minutes to set. Store at room temperature after.
Icing sugar dusted (Cordoba style)
Skip the coconut. Dust the tops of assembled alfajores generously with icing sugar. Simple and traditional.
Filled with quince paste (fruit alfajor)
Replace dulce de leche with dulce de membrillo (quince paste), softened slightly. Common in Cordoba, less rich, more tart.
Troubleshooting
| Problem | Cause | Fix next time |
|---|---|---|
| Biscuits spread too much | Butter too soft, dough too warm | Chill dough longer. Work quickly. |
| Biscuits crumbled during assembly | Overbaked (too dry) or handled warm | Reduce bake time. Cool completely. |
| Dulce de leche runs out the sides | Dulce too soft, overpressed | Use reposteria style dulce. Or chill it 20 min first. |
| Alfajores taste flat | Skipped rest period | Rest at least 2 hours. Overnight is better. |
| Coating won't stick | Not enough dulce at the edge | Add more filling next time. Aim for a slight overflow. |
Storage
Airtight container, room temperature, 5 to 7 days. Do not refrigerate (biscuits go dry, coating goes sticky). Freeze filled alfajores for up to 2 months, thaw at room temperature 2 hours before serving.
The Argentinian dessert table. Serve with a strong espresso or a round of mate. If you want to add another Argentinian sweet without extra work, pair with Franui (frozen raspberries in white chocolate), the modern classic that has taken over Buenos Aires kioscos. For a savoury opener before dessert, our Carnivore empanadas are the traditional afternoon bite.
FAQ
Can I make the biscuits gluten free?
Yes. Replace the plain flour with a mix of rice flour (100g) and additional cornstarch (50g). Texture is very close to the original.
Can I use store bought dulce de leche?
Absolutely. Reposteria style (firmer) works best. La Serenisima or Chimbote from a Latin deli, or the homemade condensed milk method from our dulce de leche guide.
What if my dulce de leche is too runny?
Place the jar in the fridge for 30 minutes. Or reduce over low heat for 5 to 10 minutes in a pan to firm it up.
Can I make these without the brandy?
Yes. Substitute with an extra half teaspoon of vanilla or lemon zest. The brandy adds subtle depth but the recipe works without it.
Why does my recipe say cornstarch but Argentinian recipes say maicena?
They are the same thing. Maicena is the Spanish for cornstarch (a corn based starch, distinct from corn flour in the American sense). Any brand of cornstarch works.
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