Cornstarch Alfajores
Delicate cornstarch cookies sandwiching a generous layer of dulce de leche, finished with shredded coconut around the edges.
45 min
Medium
Rioplatense / Latinoamericana
12 servings
The story behind
The alfajor is the most iconic sweet treat of the Southern Cone, especially in Argentina and Uruguay. This cornstarch version is famous for its 'melt-in-your-mouth' texture, perfectly balanced by the rich density of the dulce de leche. Arranged on brown parchment paper, they reflect a rustic and professional aesthetic ideal for your collection.
Instructions
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1Cream butter with sugar, add yolks and dry ingredients until a smooth dough forms.
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2Roll out the dough and cut into circles; bake at 180°C (350°F) until barely golden.
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3Once cooled, sandwich two discs together with a thick layer of dulce de leche.
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4Press gently so the filling peeks out and roll the edges in shredded coconut.
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5Present on parchment paper to emphasize their artisanal and professional finish.
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