Few flavors have the power to instantly transport us back to childhood like the Cornstarch Alfajores (Alfajores de Maicena). This sweet treat, with its incredibly tender cookies that melt in your mouth, its generous heart of dulce de leche, and the edge crowned with shredded coconut, is not just a dessert; it is an institution in Argentina, the undisputed king of children's birthday tables, and the faithful companion of the merienda (afternoon snack). It is a historical legacy that goes far beyond its simple appearance.

The origin of the alfajor is, in fact, Arabic. The prefix “al” is a sign indicating the Arabic nature of the word (“al-hasú” means “the filling”) and, consequently, of the dessert in question. With alfajores, we find yet another sweet originating from the Arab world, like turrones or syrup, brought to the Iberian Peninsula during the Muslim invasion. At that time, in Al-Andalus, the alfajor was a dense candy, based on honey, nuts, and spices, very different from the one we know today.

This ancient sweet was brought to America during the colonial period, expanding throughout South America. However, it was in Argentina where it found its maximum expression and popularity. In fact, the alfajor tradition in Argentina dates back more than 130 years, consolidating the country as the place where the most varieties of this dessert can be found, ranging from the humble homemade ones to the industrial, chocolate-covered versions given as souvenirs from the coast.

The Cornstarch Alfajor Myth: Why is it So Tender?

The Cornstarch Alfajor stands out for its unmistakable flavor and, above all, for its texture. It is the dessert that "melts in your mouth," and this magical effect is due to its main ingredient: cornstarch (maicena). While common flours have a high gluten content (which gives elasticity and firmness to the dough, as in bread), cornstarch is gluten-free.

By replacing a substantial part of the wheat flour (All-Purpose Flour) with cornstarch, what we achieve is a drastic reduction in the formation of the gluten network. The result is cookies with a short, soft, incredibly delicate, and crumbly texture—the opposite of a firm cookie. This balance between flours is the key to its success and what differentiates it from any other alfajor in the world.

The Perfect Trilogy: Technique, Sweet Filling, and Coconut

The simplicity of the Cornstarch Alfajor is deceiving. To achieve that perfect cookie, precision is required in three fundamental steps:

1. The Creaming (Whitening the Butter): The first step is crucial: beat the soft butter (manteca) with the sugar until it "whitens." This means incorporating air into the mixture, which adds lightness and softness to the dough. The butter must be at room temperature (punto pomada).
2. Minimum Kneading: Once the dry ingredients are added (flour, cornstarch, baking powder, baking soda), the dough must be combined without kneading. Excessive contact and handling activate the small amount of gluten in the remaining wheat flour, ruining the tender texture we seek. Simply press it until a homogeneous ball is formed.
3. The Gentle and Quick Bake: The cookies are baked at a low temperature (160°C / 320°F) for a very short time (8 to 10 minutes). They should come out pale, only slightly golden at the edge. If over-baked, they harden and lose all their delicacy.

Once baked, the magic is completed with the filling and finishing:

• Confectioner's Dulce de Leche: For the filling, confectioner's dulce de leche (dulce de leche repostero) is used, a thicker and firmer version than common dulce de leche, which allows the alfajor to maintain its shape without the filling overflowing when bitten.
• Shredded Coconut: The coconut, in addition to a flavor that harmonizes perfectly with the dulce de leche, gives it a contrasting texture (the crunch of the coconut against the tender cookie) and is the unmistakable visual mark of the Cornstarch Alfajor.

Recipe

(Yields: 12 alfajores)

Ingredients

For the Tender Cookies

• 250 Gr. Cornstarch (Maicena)
• 200 Gr. All-purpose wheat flour (Harina 0000)
• 200 Gr. Unsalted butter (at room temperature, pomada or soft)
• 150 Gr. Granulated sugar (white sugar)
• 3 Egg yolks (separated from the white)
• 2 teaspoons Baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon Cognac or rum (optional, enhances the flavor of vanilla and lemon)
• 1 tablespoon lemon zest (only the yellow part, avoiding the white pith which is bitter)

Filling and Assembly

• Confectioner's Dulce de leche (Dulce de leche repostero) q.s. (quantity sufficient, approximately 300g)
• Dry shredded coconut q.s. (quantity sufficient for the edge)

Step-by-Step Instructions

1. Initial Preparation: Preheat the oven to 160° C (320°F). Prepare two baking sheets by lightly greasing them (or using parchment paper/silicone mats).
2. Creaming: In a large bowl, beat the soft butter (at room temperature) with the sugar until a light-colored, creamy mixture is achieved (creaming or whitening).
3. Wet Ingredients: Add the egg yolks one at a time, beating after each addition. Incorporate the vanilla extract, the cognac or rum (if using), and the lemon zest. Beat until well integrated.
4. Dry Ingredients: In a separate bowl, sift together the cornstarch, flour, baking powder, and baking soda. Sifting is key to preventing lumps and aerating the ingredients.
5. Combine (No Kneading): Pour the sifted dry ingredients over the butter mixture. Important: Use a spatula or your hands to quickly bring the dough together, pressing, but without kneading. The dough should be tender and smooth. Let the dough rest wrapped in plastic wrap for 10 to 15 minutes in a cool place.
6. Rolling and Cutting: Roll out the dough on a lightly floured surface (or between two sheets of plastic wrap) until it is about 5 mm (1/5 inch) thick. Cut out circles with a cutter of the desired size (traditionally 4 to 5 cm / 1.5 to 2 inches in diameter). Place the circles on the prepared baking sheet.
7. Baking: Bake at 160° C (320°F) for only 8 to 10 minutes. The cookies should not brown; they must remain pale. Remove from the oven and let cool completely on a wire rack before handling.

Assembly: The Final Touch

Once cool, the alfajor takes shape. Join the cookies with abundant confectioner's dulce de leche. With a small spoon or spatula, smooth the edge of the dulce de leche so that it slightly protrudes. Finally, roll the edge of the alfajor in the dry shredded coconut until it adheres completely.

The best secret of all: the cornstarch alfajor is even more delicious the next day, when the moisture from the dulce de leche softens the cookies even more.

The Alfajor Map: Argentinian Regional Varieties

Although the Cornstarch Alfajor is the most consumed and loved in Argentina, the regional diversity is astonishing, demonstrating the cultural appropriation of this dessert in each province. Each variety has its own identity and is an emblem of its place of origin, although they all share the same spirit of being a filled, sweet delicacy:

• The Cordobés: Originating from the province of Córdoba, this one is distinguished because the main filling is not dulce de leche, but fruit preserves, typically quince, sweet potato, or peach. Its cookies are usually a little firmer than those made with cornstarch, and they are often covered with a simple sugar glaze. It is a more rustic and less cloyingly sweet flavor.
• The Santafesino: Typical of the province of Santa Fe, it is an alfajor with three cookies, thinner and crispier than the cornstarch version. The cookies are made from a more brittle dough that is filled with dulce de leche and completely covered with a royal glaze or powdered sugar. The texture of the Santafesino is completely different: it crunches when bitten.
• The Rogel: Although often considered a cake (tarta), the structure is that of an "alfajor" on a large scale. It consists of multiple layers of thin, crispy dough (similar to sponge cake or pionono) joined by dulce de leche, and crowned with an Italian meringue. Its origin is from Buenos Aires, and its name is synonymous with celebration.
• The Tucumano (Clarita): Typical of the Argentine Northwest. This alfajor uses crispy cookies as layers, and the dulce de leche filling is usually mixed with or bathed in cane honey (miel de caña). It is a more intense and darker flavor, reflecting the region's sugar cane tradition.
• The Coastal Alfajor (Mar del Plata): Represented by famous industrial brands that cover their alfajores with chocolate coating. They are the essential gift upon returning from vacation on the Argentine coast (Mar del Plata, Pinamar). Although industrial, they are a cultural symbol.

The Cornstarch Alfajor, with its tenderness and the unmistakable flavor of dulce de leche and shredded coconut, remains the standard—the one that transports us directly back to childhood. It is a simple pleasure, but deeply rooted in the Argentine gastronomic identity. Time to bake and enjoy this trip through time!

THE RECIPE STEP-BY-STEP ON VIDEO (SPANISH)