Mini Alfajores de Maizena (Cornstarch cookies)

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Alfajores are cookies usually filled with dulce de leche from South America. Particularly from Argentina but in Peru they are quite popular as well. I grew up eating them and these are my favorite kind because the cornstarch makes them softer and they just melt in your mouth. I like to make them bite size because they crumble easily, this way there is no mess of pieces falling. Just pop one in your mouth and enjoy.

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This recipe makes about 25 mini alfajores.


1 ¼ cup of cornstarch (maizena)

½ cup all-purpose flour

2 teaspoons of baking powder

¼ cup powdered sugar

2 egg yolks

3 tablespoons of unsalted butter, softened

400gr of Dulce de leche for the filling

Shredded dried coconut (optional)


Sift the cornstarch with the flour and the baking powder.

Whisk the softened butter with the sugar until it becomes creamy. Add the egg yolks, one by one, while whisking. Finally add the cornstarch mixture and whisk until it is all combined.

Place the dough on a clean surface and using your hands shape it into a ball. Wrap it with plastic wrap and let it sit in the fridge for 20 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F and line a baking tray with parchment paper.

Roll the dough on a lightly floured surface. You want it to be around 3mm thick. The dough will crack, but can be easily patched back together. Cut the dough with a small round cookie cutter and place the cookies on the prepared baking tray.

Bake them for 10 minutes. You want the cookies to still be pale ( The edges of the bottom part will be lightly golden). Allow them to cool down completely before filling them.


I find it easier to fill the cookies by piping the filling. Place the dulce de leche on a piping bag, or a ziplock bag.   Flip half of the cookies upside down and pipe some dulce de leche in the middle of each cookie. Then place the second cookie on top and gently press to create a sandwich. You can dust the sides with dried coconut if you like.

You should only fill the cookies with the dulce de leche if they are going to be eaten on the same day otherwise just store them in an air tight container. They will keep for a few days.