International Cuisine > International Baking & Pastry > Latin American Baking > Alfajores (Latin America)

Maicena Alfajores: Soft and Delicate

These Maicena Alfajores are incredibly soft and delicate, thanks to the high proportion of cornstarch (maicena) in the dough. Filled with creamy dulce de leche and rolled in shredded coconut, they offer a delightful textural contrast and a rich, sweet flavor that's characteristic of Latin American baking. This recipe is perfect for those who enjoy a melt-in-your-mouth cookie experience.

Prep Time
45 minutes
Cook Time
8-10 minutes
Servings
Approximately 20-24 alfajores
Ingredients
  • 100 g All-purpose flour
  • 300 g Cornstarch (Maicena)
  • 2 tsp Baking powder
  • 200 g Unsalted butter, softened
  • 150 g Granulated sugar
  • 3 Egg yolks
  • 1 tsp Lemon zest
  • 1 tsp Vanilla extract
  • 1 tbsp Cognac or Rum (optional)
  • 400 g Dulce de Leche
  • For rolling Shredded coconut

Preparing the Maicena Dough

Step 1: In a large bowl, whisk together the flour, cornstarch (maicena), and baking powder. The high proportion of cornstarch is what gives these alfajores their signature tenderness.

Step 2: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This is essential for creating a light and airy texture.

Step 3: Beat in the egg yolks one at a time, followed by the lemon zest, vanilla extract, and optional cognac or rum. The lemon zest adds a bright, citrusy note.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten and result in tougher cookies. The dough will be quite soft.

Step 5: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling time is important because the dough is very delicate and needs to firm up to be manageable.

Step 6: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 7: On a heavily floured surface (using cornstarch instead of flour is helpful), roll out one disc of dough to about 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out circles. Work quickly and gently as the dough is very fragile. Re-roll scraps as needed, but be aware that the more you re-roll, the tougher the dough can become.

Step 8: Carefully transfer the cookies to the prepared baking sheets, leaving a small space between them. Bake for 8-10 minutes, or until the edges are just set and the bottoms are very lightly golden. The cookies should remain pale on top. Be careful not to overbake, as they will become dry.

Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These cookies are very fragile when warm, so handle them with care.

Assembling and Finishing

Step 1: Once the cookies are completely cooled, spread a generous amount of dulce de leche on the flat side of one cookie.

Step 2: Top with another cookie, flat side down, pressing gently to sandwich the dulce de leche. Be careful not to press too hard, or the cookies may break.

Step 3: Gently roll the edges of the assembled alfajor in shredded coconut, pressing lightly to adhere. This gives the alfajores a beautiful, festive look and a delightful textural contrast.

Step 4: Arrange the finished alfajores on a serving plate and enjoy immediately or store them in an airtight container.

Nutrition Facts Estimated per 100g of product

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: Approximately 380-430
Fat: 20-25g
Saturated Fat: 14-17g
Cholesterol: 100-120mg
Sodium: 120-170mg
Carbohydrates: 50-60g
Sugar: 28-38g
Protein: 4-6g

Other Considerations for Nutrition

These alfajores are relatively high in carbohydrates and sugar, primarily due to the dulce de leche and cornstarch. The shredded coconut adds some fiber and healthy fats but also contributes to the overall calorie count. Consider using a reduced-sugar dulce de leche to lower the sugar content. This recipe contains dairy. Substitute butter for dairy-free alternatives.

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FAQ

  • Why is the dough so fragile?

    The high proportion of cornstarch makes the dough very tender and delicate. Chilling the dough thoroughly and using plenty of cornstarch when rolling it out will help.
  • Can I use a different filling?

    While dulce de leche is traditional, you can experiment with other fillings like pastry cream, chocolate ganache, or fruit preserves.
  • How can I prevent the cookies from breaking when assembling?

    Make sure the cookies are completely cooled before assembling. Handle them gently and avoid pressing too hard when sandwiching them together.