In Argentina, there are multiple kinds of alfajores. Almost every town outside Buenos Aires have their own type. Some are more famous than others, some are super easy to make while others have more complex ingredients not found in the everyday supermarket.
I like Alfajores de Maicena (maicena is cornstarch; I’m almost sure that maicena was the brand for the ingredient and hence the name they received. They are good and easy to make, if the flour is removed it can be gluten-free alfajores.
The traditional ones have shredded coconut around, I like to chop the coconut and make it extra small. The secret? Spread dulce de leche on the outside of the lids for the coconut to stick to it.
Makes: 3 Dozens
Prep Time: Active 30 Mins
Cook Time: 15 Mins
- 200 g Butter
- 150 g Sugar
- 5 g Vanilla extract
- 1 u Lemon zest
- 10 g Cognac, optional but gives great flavor. Could be replace with brandy
- 3 u Egg Yolks
- 175 g All purpose flour
- 300 g Cornstarch
- 15 g Baking powder
- 5 g Baking soda
- Dulce de Leche for the filling
- Shredded coconut for decoration
- Preheat the oven to 350F. Prepare a baking pan with parchment paper.
- Combine the flour, baking soda and baking powder on a medium bowl.
- Cream the butter and sugar. Add the vanilla extract, lemon zest, cognac and the yolks. Mix for 3 minutes. Stop and scrape the bowl. Add the dries in low speed.
- Remove from the bowl and cut into desire size.
- Cook for 15-20 minutes. Cool down on cooling rack.
- Fill with dulce de leche and roll in coconut.
**TIP: Storage – The alfajores can be stored in an air-tight container for up to 15 days.