Alfajores de Maicena: The Cornstarch Alfajor Recipe
Delicate, crumbly and filled with dulce de leche. The cornstarch alfajor recipe, and where to find dulce de leche in Amsterdam.
By Daniel MellicovskyBaker and owner, Melly's Cookiebar
Alfajores de maicena are the delicate, crumbly cousin of the chocolate alfajor: two pale cornstarch cookies that melt in the mouth, joined with dulce de leche and rolled in coconut. They are an Argentine classic, and you can make them at home or buy them ready made at Melly's Cookiebar in Amsterdam.
What you need
- 200g cornstarch (maicena)
- 150g flour
- 100g butter, softened
- 80g sugar
- 2 egg yolks
- 1 teaspoon baking powder, a little lemon zest
- 300g dulce de leche for filling
- Desiccated coconut, to finish
How to make them
- Cream the butter and sugar, then beat in the yolks and lemon zest.
- Fold in the cornstarch, flour and baking powder to a soft dough. Rest in the fridge for thirty minutes.
- Roll out gently and cut small rounds. Bake at 170C for about 10 minutes, until set but still pale, never browned.
- Cool completely, then sandwich the pairs with a generous spoon of dulce de leche.
- Roll the exposed filling in coconut and let them soften for a day before eating.
The trick is a thick, proper dulce de leche so the filling holds. Learn more about what alfajores are, or buy our handmade alfajores de maicena in Amsterdam.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
