Name: Cornstarch Alfajores
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 servings
Cuisine: Latinoamericana
Ingredients: 200 g Cornstarch also called maicena; 100 g Wheat flour unprepared; 1.5 tsp Baking powder sifted with the dry ingredients; 0.25 tsp Baking soda helps provide a light texture; 1 pinch Salt enhances sweetness; 120 g Unsalted butter at room temperature; 90 g Powdered sugar sifted; 2 piece Egg yolk at room temperature; 1 piece Egg at room temperature; 1 tsp Vanilla extract pure, if possible; 1 piece Lime only the colored part, finely grated; 300 g thick dulce de leche firm for filling; 40 g Shredded coconut fine or medium

Cornstarch Alfajores

In my house, cornstarch alfajores appear when the table calls for something sweet and shared: birthdays, tea time, or that coffee that stretches into conversation. They are very Rioplatense, but half of Latin America already feels them as their own. This version works because it combines a lot of cornstarch with a little flour for a tender and dry crumb, whipped butter so they don't become heavy, and a short baking time that leaves them pale, not toasted. The dulce de leche makes the final hug and the coconut marks the festive edge. Straightforward, no fuss: if you respect the resting time and do not move them while hot, they come out fragile, soft, and with that bite that crumbles beautifully.

Chef tips

If you don't have pastry dulce de leche, use a thick one; if it's too runny, refrigerate it for 30 minutes before filling.
Don't bake until golden on top: cornstarch alfajores should remain pale to keep a soft texture.
Avoid kneading after adding the cornstarch and flour; overworking the dough can make them hard.
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days; take them out 20 minutes before serving.