“Alfajor” de amido de milho (“Alfajor” Cookies)

“Alfajor” de amido de milho (“Alfajor” Cookies)


“Alfajores” are shortbread cookies with a “dulce de leche” filling. This recipe comes from Argentina,and it is nowadays widespread and appreciated all over Brazil.

For the dough:

• 500 g corn starch, approximately
• 1 teaspoon baking powder or baking soda
• 200 g sugar
• 200 g softened butter
• 1 large egg
• 2 egg yolks
For the filling:
• 500 g dulce de leche (milk caramel sauce)
For the icing:
• 350 g powdered sugar
• 100 ml milk, approximately

Preparation method

For the pastry:

  1. Whisk the softened butter, sugar and eggs together in a large bowl.
  2. Sift the flour and baking powder together, then gradually add into the mixture, mixing with a spatula. Then continue mixing by hand, without overworking the pastry, until it has an even consistency.
  3. Wrap the pastry in plastic food film and let it stand in the fridge for at least 2 hours.
  4. Remove the pastry from the fridge and roll out the pastry between two sheets of grease-proof paper (lightly sprinkle parchment proof with corn starch) to 3 – 5 mm thickness.
  5. Cut out discs 4-5 cm in diameter (about 80 cookies) and lay them on a parchment-paper lined cookie sheet. Bake in a preheated oven at medium-high temperature (180°C) until just lightly golden brown around the edges, it takes 10 – 12 minutes.

For for the filling:
If you don’t have “dulce de leche” you can make it from sweetened condensed milk. Learn how to make it by clicking here.

For the icing:
Prepare the icing just before you start to coat the “alfajores”. In a stainless steel bowl (or in a little pan) over a pan of simmering water (bain-marie), melt the powdered sugar and the milk (add the milk a little at a time), stirring constantly. To check the consistency of the icing dip a spoon into the icing and lift it out again – the icing should thinly coat the spoon. Add more milk if needed to reach desired consistency.

To assemble “alfajores”:

  1. Spread a generous layer of “dulce de leche” on the flat side of a cookie and sandwich together with another cookie.
  2. Dip the “alfajores” in the glaze (use a two-pronged fork). Allow the glaze excess to drip off, place them on parchment paper and let dry until completely hard. You can also use a knife or a pastry brush to spread the icing on “sandwiches”.
  3. Place the cookies in a closed container and store at room temperature.

Yeld: about 40 “alfajores”

Posted on: 07 November 2014