Alfajor De Maicena Cornstarch Alfajor Recipes

ALFAJORES DE MAIZENA

Alfajores De Maizena image

I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.

Provided by BlondieItaliana

Categories Dessert

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups cornstarch (Maizena Brand)
1 2/3 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 cup sugar
1 cup butter
3 egg yolks
1 tablespoon vanilla extract
1 -2 teaspoon lemon zest (or powdered lemon)

Steps:

Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR

Alfajor De Maicena- Cornstarch Alfajor image

Finally I found the perfect recipe for alfajores. They are great and tasty!, the down side is that U can not stop eating them!!! Good Luck

Provided by -Sabrina-

Categories Dessert

Time 20m

Yield 40 cookies, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups cornstarch
1/2 cup sugar
1/2 cup all-purpose flour
10 tablespoons unsalted butter
1 teaspoon baking powder
1/2 teaspoon vanilla extract
4 egg yolks
1 (8 ounce) can dulce de leche

Steps:

Combine first 7 ingredients until forming a smooth dough.
roll the dough in 1/4 inch.
cut in 2 inches diameter circles.
bake them a 350 degrees for 15 minutes.
do not brown them.
let cool and spread dulce de leche.

ALFAJORES ARGENTINEAN STYLE

Alfajores Argentinean Style image

This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Provided by Christina-Chrisi Marvasi

Categories World Cuisine Recipes Latin American South American Argentinian

Time 1h20m

Yield 36

Number Of Ingredients 13

Ingredients

1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 22.5 g, Cholesterol 31.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 65.1 mg, Sugar 8.3 g

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