An original, easy, and delicious recipe for preparing Maicena Alfajores with dulce de leche filling and coconut covering, very traditional in Chile, ideal for sharing with family due to their delightful texture and flavor.
Contents
Nutrition Facts
Each serving of Maicena Alfajores (approx. 2 cookies) contains approximately 300 kcal, 4 g of protein, 15 g of fat, 35 g of carbohydrates, 40 mg of cholesterol, and 100 mg of sodium.
How to Make Chilean Maicena Alfajores
Preparing Maicena Alfajores is a quick and simple recipe for which we recommend measuring all the ingredients before starting to achieve the best results.
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Ingredients
- 400 g of dulce de leche
- 300 g of cornstarch
- 250 g of butter
- 200 g of flour
- 150 g of sugar
- 3 egg yolks
- 2 teaspoons of baking powder
- 1 teaspoon of lemon zest
- ¼ cup of shredded coconut
Instructions
- In a large bowl, combine room-temperature butter and sugar, then whisk with a kitchen whisk until you obtain a smooth and creamy mixture. Add the egg yolks one by one, continuously whisking to integrate each one thoroughly. Add the lemon zest, stir to combine, and set aside. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Sift the flour and cornstarch over the butter and sugar mixture, add the baking powder, and mix until you have a firm and thick consistency. Knead with your hands for a few minutes until you obtain a consistent, thick, and lump-free dough. On a clean surface, roll out the dough with a rolling pin until it reaches a thickness of ½ centimeter.
- Cut circles of 3 to 4 centimeters using a mold, glass, or similar tool, and place them on a lightly greased and floured baking tray. Place the dough circles in the preheated oven and bake for approximately 8 to 10 minutes until they are lightly golden on the bottom. Remove from the oven and let them cool.
- Take one dough circle with your fingertips and add dulce de leche to your liking with a knife; press to distribute, seal the edges with the tip of the knife, and form a sort of sandwich. Repeat the process to fill all the dough circles. Coat the edges of the Maicena Alfajores with shredded coconut and optionally sprinkle a little powdered sugar. Let them rest for at least 2 hours before serving or, ideally, consume them the next day.
Tips for Making Maicena Alfajores
- If possible, use a pastry bag when filling the alfajores to prevent the cookies from breaking since they are very delicate.
- It may be advisable to soften the dulce de leche slightly with a splash of milk or even warm water to give it a slightly softer consistency that won’t break the cookies when assembling them.
Frequently Asked Questions (FAQ)
This is usually due to the high cornstarch ratio, which is traditional. To balance it, ensure you use all 3 egg yolks, as the fats in the yolks help bind the dough and provide a richer mouthfeel.
2. Can I use a different filling?
While dulce de leche is traditional, you can use fruit jams like quince or apricot. However, ensure the jam is thick enough to hold the cookies together without leaking.
3. How do I prevent the dough from sticking?
If the dough becomes too soft while rolling, wrap it in plastic and refrigerate for 15 minutes. This firms up the butter, making it much easier to cut clean circles.
4. What is the best way to store them?
Keep them in an airtight container in a cool, dry place. They will stay fresh for up to a week, though they are usually eaten much faster!
History and Origin
The alfajor has Arabic roots (derived from al-hasú, which literally means “the filling”) and arrived in the Americas during the Spanish colonization. In Chile, the cornstarch version became popular as a more refined and lighter alternative to the traditional hojarasca (flaky pastry) alfajor.
Did You Know?
Maicena is the starch, cornstarch, also called fine cornmeal, although the correct definition is cornstarch flour, as it is extracted from the endosperm of the grain.
