Sweet, buttery Argentinian Alfajores de Maizena are shared in various ways across Spain and Latin American countries during the holiday season. Jackson, Mississippi chef, Cristina Lazzari, goes back to her roots with this traditional dulce de leche-filled cookie recipe topped with sweet shredded coconut.
“The below recipe is for Alfajores de Maizena, the traditional Argentinian alfajor,” explains Lazzari. “There are other types, like chocolate or jam fillings, but the below recipe is made with cornstarch. Enjoy with coffee, tea, or as we do in Argentina, with mate.”
Makes 32 sandwiches
1⅔ cups flour
1¾ cups cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1½ cups butter, room temperature
¾ cup sugar
3 egg yolks
1 tablespoon Tuaca
1 teaspoon vanilla extract
Zest of 1 lemon
Dulce de leche
Shredded desiccated coconut
For the cookies:
For the filling:
- In a mixing bowl, sift together flour, cornstarch, baking powder, and baking soda. Set aside. In a separate bowl cream together butter and sugar until it turns pale yellow. Continue mixing on medium speed. Add egg yolks one at a time, letting each addition fully incorporate before adding next. Mix in Tuaca, vanilla, and lemon zest until combined.
- Remove bowl from stand mixer. Use spatula or wooden spoon to stir in sifted dry ingredients by hand until fully combined. Cover dough with plastic wrap. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Turn out chilled dough onto lightly floured work surface and roll out to ½-centimeter thickness. Use a round, 4-centimeter cookie cutter to form each cookie. Repeat process until all dough is used. Transfer cut cookies to baking sheet lined with parchment paper, bake 10-12 minutes. Cookies should not turn brown; only base will have light brown color. Let cookies cool 5 minutes before removing from trays.
- Transfer dulce de leche into piping bag. Pipe a generous amount onto cooled cookie. Top with another cookie, pressing gently so a little filling oozes out. With butter knife, smear dulce along the side. Roll each cookie in shredded coconut. Repeat process with remaining cookies.
Recipe ByFrom Cristina Lazzari of La Brioche in Jackson, Mississippi