Traditional Argentine Alfajores de Maicena
Alfajores de maicena are tender Argentine cornstarch sandwich cookies filled generously with dulce de leche and traditionally edged with shredded coconut.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Whisk cornstarch, flour, baking powder, and baking soda.
- 2
Cream butter and powdered sugar until smooth, then beat in yolks, vanilla, and lemon zest.
- 3
Fold in the dry ingredients gently to make a soft dough; chill 20 minutes.
- 4
Roll about 1/4 inch thick and cut into small rounds.
- 5
Bake at 350°F (175°C) for 8 to 10 minutes; keep the cookies pale and cool completely.
- 6
Sandwich pairs with dulce de leche repostero and roll the exposed filling edges in coconut.
Cook notes
Tips
Do not brown the cookies; their crumb should remain pale and tender.
Dulce de leche repostero holds the sandwich neatly.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Mate
- Coffee
Common Mistakes
- A one-to-one flour and cornstarch ratio makes the cookies less characteristically tender.
- Do not omit the traditional dulce de leche filling.
Recipe FAQ
What defines Traditional Argentine Alfajores de Maicena?
Alfajores de maicena are tender Argentine cornstarch sandwich cookies filled generously with dulce de leche and traditionally edged with shredded coconut.
What should I avoid when making Traditional Argentine Alfajores de Maicena?
A one-to-one flour and cornstarch ratio makes the cookies less characteristically tender.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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