Snack · 60 min · argentinian

Alfajores de Maicena

Argentinian flavors, weeknight effort. Cornstarch meets all-purpose flour in a 60-minute snack worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Cornstarch
• 1 cup All-purpose flour
• 1 cup Butter
• 3/4 cup Sugar
• 3 Egg yolks
• 1 cup Dulce de leche
• 1/2 cup Shredded coconut
• 1 tsp Lemon zest

Steps

1. Cream the butter and sugar until pale, beat in the yolks and lemon zest, then fold in the cornstarch-flour mix into a tender dough.
2. Rest the dough 30 minutes in the fridge — maicena dough is fragile and warmth makes it crumble.
3. Roll 1/4 inch thick, cut rounds, and bake at 350°F for 10–12 minutes; they should stay pale, never brown.
4. Sandwich pairs with a thick layer of dulce de leche and roll the edges in shredded coconut.
5. Rest a few hours if you can; the cookies soften into the dulce de leche and become one thing.

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