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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Traditional Cornstarch Alfajores Recipe

January 19, 2023 by Pilar Hernandez
Jump to Recipe·Print Recipe

Versión en español

Cornstarch Alfajores is my favorite cookie. I grew up eating them. In my family, any special occasion, such as a birthday, baptism, family reunion, etc., required a cookie buffet, and Alfajores were always present.Peruvian Cornstarch Alfajores

This recipe is perfect, I’ve made it many times, and these cookies have that sandy delicate texture that dissolves in the mouth, not very sweet, that complements the Dulce de Leche and crunchy walnuts.

Eat them carefully because of the powdered sugar. It flies everywhere and usually dusts black clothes … one option is to wear white or, what I do, make them small to eat in one bite.
This recipe is adapted from our old family recipe and an old recipe from a Chilean magazine. These cookies keep their shape in the oven.

What are Alfajores made of and filled with?

Great question, and it depends. Alfajores is a cookie filled with something, and like many recipes introduced by the Spaniards, with time, they have gotten different variations throughout Latinoamerica.
They are most popular in South America, especially in Chile, Peru, and Argentina.
In Peru and Argentina, the most common variation of Alfajor is the recipe: a melt-in-your-mouth cornstarch cookie filled with dulce de leche.
In Chile, alfajor is also a cookie made with a crunchy dough (Hojarasca) made with egg yolks and flour and filled with dulce de leche. See the recipe here: Chilean Alfajores.
In Argentina and Chile, Alfajores Mendocinos are very popular too. I included a recipe in my book, The Chilean Kitchen (Amazon affiliate link). You can see a recipe here, too: Chocolate alfajores, which are similar to the commercial ones Alfajores Havanna (Amazon affiliate link).

What is special about Alfajores?

They are well-balanced cookies, the two cookies are not very sweet, and with the dulce de leche, you get a little of everything in each bite. They are also pretty and easy to make at home. And for everyone who grew up in South America, total comfort food.

Can I use any dulce de leche as a filling?

No, the dulce de leche used to fill these cookies is also called Dulce de leche Repostero. It’s more tick, so it doesn’t spread out of the cookie.
Also, Argentinian dulce de leche is generous in vanilla flavor, contrary to Chilean and Peruvian ones, where you don’t find vanilla in the ingredients. I recommend the Nestlé canned dulce de leche; it’s made in Chile and easy to find in Latin stores in USA or Amazon. (affiliated links)

How do I store them?

Assembled or filled alfajores with dulce de leche can be stored at room temperature for 7-10 days in a hermetic container. Frozen for up to 3 months.

Where and when are Alfajores enjoyed in South America?

Since they are extremely popular and liked, you can buy alfajores in any bakery. You will also be able to buy them on mass produce versions, artisanal, and in upscale bakeries. You could make it your mission to taste all versions and have a fantastic holiday.
Many families have their versions, which will be made for special occasions like Christmas, birthdays, funerals, etc.
They can be a snack or served with tea or as part of a dessert spread.

Peruvian Cornstarch Alfajores

You may also like the recipe: Chilean Alfajores.

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Traditional Cornstarch Alfajores recipe

★★★★★

5 from 1 reviews

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Melt in your mouth cornstarch cookies. Most famous in South America.

  • Total Time: 1 hour
  • Yield: 30 1x

Ingredients

Units Scale
  • 225 grams of unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cup (300 grams) cornstarch
  • 1 1/2 cup (190 grams) all-purpose flour
  • Powdered sugar for dusting
  • chopped walnuts or ground nuts or coconut to decorate the edge, optional
  • Dulce de Leche, I used the Nestle can, available in Latin supermarkets

Instructions

  1. In a large bowl, beat the butter with the sugar until creamy, about 3 minutes. Add the egg yolks one at a time, thoroughly beating in, for about 2 minutes. Add vanilla and mix well.
    beat butter powdered sugar on bowl
  2. Add all the flour and cornstarch and mix until crumbs are formed. Then use your hands to form a soft dough. Wrap in plastic film and let it stand in the refrigerator for 30 minutes, or leave it overnight.
    Crumbs for cornstarch alfajores Cornstarch dough
  3. Preheat the oven to 350F or 180C.
  4. Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile—cut circles (I used one of 2cm in diameter).
    rolled and cut alfajores raw alfajores
  5. Bake on a baking sheet covered with parchment or Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath. You can put them fairly close together since they almost do not grow. Cool completely on the baking sheet.
    Cooked alfajores
  6. Fill with the Dulce de Leche. Optional around the edges, too, and roll in the ground walnuts.
    Dulce de Leche filling
  7. Finally, dust with powdered sugar through a sieve.
  8. Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.
    Peruvian Cornstarch Alfajores
  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Sweets
  • Method: Baked
  • Cuisine: Peruvian

Nutrition

  • Serving Size: 1 alfajor
  • Calories: 229
  • Sugar: 14.3 g
  • Sodium: 27.7 mg
  • Fat: 10.7 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 30.4 g
  • Fiber: 0.5 g
  • Protein: 3 g

Keywords: cornstarch alfajores, peruvian alfajores, alfajores de maicena

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Cookies, Peruvian Food

Reader Interactions

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  1. P. Brashears

    December 16, 2021 at 2:23 am

    The amounts of flour and cornstarch appear to be different when switching between US and M. When using US measurements the amount of cornstarch is greater than the amount of flour and when you switch to M, the amount of cornstarch is less than the amount of flour. What is the correct measurements?

    2 1/2 cups cornstarch and 1 1/2 cups flour
    or
    320 grams cornstarch and 341 grams flour

    Reply
    • Pilar Hernandez

      December 16, 2021 at 1:44 pm

      The recipe is written and tested with
      2 1/2 cups cornstarch and 1 1/2 cups all-purpose flour
      or
      300 grams and 190 grams of flour.

      I’m sorry it gives you the wrong measurements, I will inform the provider of that plugin.

      Reply
  2. Dana D

    March 31, 2021 at 3:51 am

    I made this alfajores recipe starting the dough last night, today I baked them and they have come out delicious, delicate soft and without being too sweet perfect balance. Thanks for this easy to follow delicious recipe.

    ★★★★★

    Reply
    • Pilar Hernandez

      March 31, 2021 at 12:51 pm

      I’m so glad you enjoyed them, thanks for coming back and comment.

      Reply
  3. Ana

    June 27, 2020 at 6:42 am

    I tried making alfajores just with only cornstarch and it tasted really bad. I had to throw it away.. I had a really bad aftertaste. Could I be using the wrong cornstarch?

    Reply
    • Pilar Hernandez

      June 27, 2020 at 2:15 pm

      Maybe, make sure is pure cornstarch, a great brand is Bob’s Red Mill, see the packaging here https://amzn.to/2BfqxGh (affiliated link)

      Reply

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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