Alfajores de maicena
Melt-in-the-mouth cornflour biscuits sandwiched with dulce de leche and rolled in grated coconut. An Argentine teatime classic.
- 42 min30 prep · 12 cook
- MediumDifficulty
- 230 kcalper serving
Ingredients
- Cornflour200 g
- Plain flour100 g
- Baking powder1 tsp
- Butter, softened100 g
- Sugar80 g
- Egg yolks2
- Vanilla extract1 tsp
- Lemon, zest only1
- Dulce de leche300 g
- Desiccated coconut40 g
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Steps
- 1
Beat the butter and sugar until creamy, then add the yolks, vanilla and lemon zest.
- 2
Sift in the cornflour, flour and baking powder and bring together into a soft dough without overworking it.
- 3
Wrap and chill the dough.
- 4
Roll it out 5 mm thick, cut 5 cm rounds and bake at 170 °C until set but still pale.
- 5
Let the biscuits cool completely, as they are very fragile while warm.
- 6
Sandwich pairs with a generous spoonful of dulce de leche and roll the edges in coconut.
Tips and questions
- Are they gluten-free?
- Not with the plain flour, but you can replace it with more cornflour or a gluten-free flour blend; the biscuits will be even more crumbly.
- Why do the biscuits crack when filling?
- They are very tender by nature. Let them cool completely and use thick dulce de leche at room temperature, pressing very gently.
- How long do they keep?
- Up to a week in an airtight tin. They are even better the next day, once the biscuit has softened slightly.
Enjoy your meal!
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