An alfajor is a sweet treat similar to a sandwich cookie. Depending on the regional recipe, the cookie can be more or less moist, like cake, or harder like a biscuit. The filling ranges from dulce de leche to fruit preserve to meringue and they’re covered in chocolate or icing or dusted with confectioner’s sugar.
My mission was to make alfajores de maizena -Maizena is a traditional brand of corn starch and a household name in Argentina,- and since they happen to be my favourite kind of alfajor, I was more than happy to oblige. I made those alfajores for a dinner party my hubby and I threw in our Dallas home and got our American and British friends hooked on those little treats.
What you need
- 5 oz (150 g) softened butter
- 7 oz (200 g) sugar
- 2 egg yolks
- 1 egg
- 3.5 oz (100 g) flour
- 10.5 oz (300 g) corn starch
- 1 tsp baking soda
- 1 tsp lemon zest
- 1 tsp Cognac
- 1 jar dulce de leche
- Shredded coconut
How you make them
Beat the softened butter with the sugar until pale and fluffy. Add the egg yolks and the egg and beat well.
Sift together the flour, corn starch and baking soda and gradually add to the butter and egg mixture.
Add the lemon zest and liqueur and mix until the dough is smooth.
Sprinkle some flour on a work surface and start rolling out the dough to about ¼ inch thick.
Cut 2 inch rounds of dough and place on a cookie sheet (I did not grease it).
Bake in a preheated 300 ̊F oven for about 12 minutes. Don’t let the cookies turn golden.
Transfer to a cooling rack.
Once they’re cold, sandwich two cookies at a time with a dollop of dulce de leche. Press ever so slightly so that the dulce de leche oozes out and roll each sandwich on shredded coconut.
- This recipe yielded 40 alfajores.
- I used a jar and a half of store-bought dulce de leche (actually, I smuggled it into the U.S. Shhhh!)
- I used some of my hubby’s 1974 Armagnac. Good quality booze equalled tastier treats.