Alfajores de Maicena Recipe

Soft, tender sandwich cookies traditional in Peru, Argentina, and across South America. Filled with dulce de leche and finished with a snowy layer of powdered sugar, they’re light, crumbly, and perfect with coffee or tea.

Serves: About 20 sandwich cookies
Total Time: 20 minutes prep + 1 hour chilling + 10–12 minutes baking

Ingredients

Dough

• 1 cup (125g) all-purpose flour
• 1 ½ cups (190g) cornstarch
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (115g) unsalted butter, room temperature
• ¾ cup (150g) granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tsp lemon zest

Filling & Topping

• 1 cup thick dulce de leche (repostero style)
• ½ cup confectioners’ sugar for dusting

Instructions

1. Sift flour, cornstarch, baking powder, and salt; whisk to combine.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Add egg yolks one at a time, then mix in vanilla and lemon zest.
4. Add the dry ingredients gradually on low speed until a soft dough forms.
5. Shape into a disk, wrap, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Roll dough to ¼ inch and cut 2-inch circles.
7. Bake on a parchment-lined sheet for 10–12 minutes, removing before any browning.
8. Cool on the sheet for 5 minutes, then transfer to a rack to cool fully.
9. Spread dulce de leche on one cookie and sandwich with another.
10. Dust the tops generously with powdered sugar using a fine sieve.

Tips

• Sift the sugar for a smooth, snowy finish.
• Dust only when cookies are completely cool.
• Place parchment under the rack to catch excess sugar.