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Cornstarch Alfajores With Dulce De Leche: A Taste of Argentina

The scent of warm butter cookies, dusted with powdered sugar and filled with the most decadent caramel, always transports me back to a tiny bakery I stumbled upon during a backpacking trip through South America. Sunlight streamed through the window, illuminating rows of these delicate little sandwiches – alfajores. It was my first taste, and I was hooked. Argentina had captured my heart, one sweet, melt-in-your-mouth bite at a time. Now, I’m so excited to share this classic recipe with you!

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20-25 minutes
Total Time: 2 hours 25 minutes
Servings: 12
Yield: 24 alfajores
Dietary Type: Not Gluten-Free

Ingredients

2 cups cornstarch
¾ cup wheat flour
¼ lb (113g) butter, at room temperature
5 eggs
2 cups powdered sugar
2 tablespoons grated coconut, for decoration
1 teaspoon vanilla extract
¼ cup of your favorite liqueur (such as rum or brandy)
1 teaspoon baking powder
Dulce de leche (recipe follows, or store-bought)

For Homemade Dulce de Leche:

4 quarts (3.8 liters) milk
2 lbs (907g) sugar

Equipment Needed

Whisk
Sifter
Rolling pin
Cookie cutter (1 ½ inch diameter)
Baking sheets
Parchment paper (optional)
Thick-bottomed pot

Instructions

Prepare the Egg Mixture: In a large bowl, beat 4 eggs with a whisk for about 5 minutes. Gradually add the powdered sugar, continuing to beat until the mixture is light and creamy. Set this mixture aside.
Combine Dry Ingredients: In a separate bowl, sift together the cornstarch, wheat flour, and baking powder. This ensures that the baking powder is evenly distributed and that the alfajores will have a delicate texture.
Form the Dough: On a clean, flat surface (like a countertop or large cutting board), pour the sifted dry ingredients. Create a well in the center of the mound.
Add Wet Ingredients: Into the well, place the softened butter, vanilla extract, liqueur, and the egg and sugar cream.
Knead the Dough: Using your hands, gently work the ingredients together until a firm, smooth dough forms. Be careful not to overwork the dough, as this can develop the gluten in the wheat flour and make the alfajores tough.
Roll and Cut: Lightly flour a clean surface. Roll out the dough with a rolling pin to a thickness of approximately 1/4 inch. Use a 1 ½ inch diameter cookie cutter to cut out discs from the dough.
Bake the Alfajores: Grease and flour a cookie sheet (or line with parchment paper). Carefully place the dough discs onto the prepared cookie sheet, leaving a small space between each one. Bake in a preheated oven at medium heat (350°F or 175°C) for 20 to 25 minutes, or until they are lightly golden around the edges. Keep a close eye on them, as they can burn easily.
Cool the Cookies: Remove the baked alfajores from the oven and transfer them to a wire rack to cool completely.
Assemble the Alfajores: Once the cookies are completely cool, it’s time to assemble! Spread a generous ¼-inch layer of dulce de leche over the flat side of one disc. Top with another disc, creating a sandwich.
Decorate: Paint the edge of the alfajor with a little more dulce de leche. Then, roll the edge in the grated coconut so that it sticks to the dulce de leche.

Homemade Dulce de Leche:

Caramelize the Initial Sugar: In a thick-bottomed pot, heat 8 tablespoons of sugar over medium heat for approximately 20 minutes, or until the sugar melts and turns into a rich caramel color. Be careful not to burn the sugar.
Add Milk and Remaining Sugar: Carefully add the milk and the remaining sugar to the caramelized sugar. The mixture will bubble and steam, so be cautious.
Simmer and Thicken: Bring the mixture to a boiling point, then immediately reduce the heat to low and simmer gently, stirring occasionally, until the dulce de leche thickens to a spreadable consistency. This will take approximately one hour. The color should deepen to a rich, golden brown.

Easy Dulce de Leche Version:

Boil Canned Condensed Milk: Place an unopened can of sweetened condensed milk in a large saucepan filled with water, ensuring the can is completely submerged.
Simmer: Bring the water to a boil, then reduce the heat to a simmer and cook for 2 hours, maintaining the water level throughout.
Cool and Open: Carefully remove the can from the water and let it cool completely before opening. The contents should now be a rich caramel color.

Expert Tips & Tricks

For a more tender alfajor, use superfine sugar instead of regular powdered sugar.
If the dough is too sticky to roll out, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes before rolling.
Don’t overbake the cookies! They should be pale golden brown, not dark brown. Overbaking will result in dry, crumbly alfajores.
For a smoother dulce de leche, use an immersion blender to blend the homemade version after it has cooled slightly.
The easy dulce de leche version can sometimes result in a thicker dulce de leche. If it’s too thick, whisk in a tablespoon or two of milk to reach the desired consistency.

Serving & Storage Suggestions

Serve alfajores at room temperature. They are perfect with a cup of coffee, tea, or mate. Store assembled alfajores in an airtight container at room temperature for up to 3 days. You can also store the cookies separately from the dulce de leche for up to a week, and assemble them just before serving.

Alfajores can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw at room temperature before serving. The texture of the dulce de leche may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	794 kcal	N/A
Calories from Fat	204 g	26%
Total Fat	22.7 g	34%
Saturated Fat	13.7 g	68%
Cholesterol	154 mg	51%
Sodium	276.4 mg	11%
Total Carbohydrate	136.2 g	45%
Dietary Fiber	1.3 g	5%
Sugars	95.5 g	381%
Protein	14.6 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the wheat flour with a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or another binder to help hold the cookies together.
Different Flavors: Experiment with different liqueurs in the dough, such as almond or coffee liqueur.
Coatings: Instead of grated coconut, try rolling the edges in chopped nuts, sprinkles, or even powdered sugar.
Fillings: While dulce de leche is traditional, you can also use other fillings, such as chocolate ganache, fruit jam, or peanut butter.

FAQs (Frequently Asked Questions)

Q: Why is cornstarch the primary flour in this recipe?

A: Cornstarch gives these alfajores their signature melt-in-your-mouth texture. It provides a delicate crumb that is different from cookies made with only wheat flour.

Q: Can I use salted butter instead of unsalted?

A: Yes, but reduce the amount of salt you add to the dough, if any. Salted butter can sometimes make the cookies taste too salty.

Q: My dulce de leche is too thick. What can I do?

A: Whisk in a tablespoon or two of milk or cream until you reach your desired consistency.

Q: Can I make the dough ahead of time?

A: Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature slightly before rolling out.

Q: My alfajores are spreading too much in the oven. What am I doing wrong?

A: The butter might be too soft. Chill the dough for 30 minutes before baking to help it hold its shape.

Final Thoughts

These cornstarch alfajores are more than just cookies; they’re a little taste of Argentina, a sweet memory waiting to be made. Don’t be intimidated by the steps involved – the end result is well worth the effort. So gather your ingredients, preheat your oven, and embark on this culinary adventure. I can’t wait to hear how yours turn out! Maybe pair them with a glass of Malbec for the ultimate Argentine experience.

Cornstarch Alfajores With Dulce De Leche (Argentina) Recipe