Traditional Cornstarch Alfajores recipe

Melt in your mouth cornstarch cookies. Most famous in South America.

Recipe by Pilar Hernandez on November 24, 2023

Prep time: PT40M

Cook time: PT20M

Total time: PT1H

Rating

5 stars ( reviews)

cornstarch alfajores, peruvian alfajores, alfajores de maicena

In a large bowl, beat the butter with the sugar until creamy, about 3 minutes. Add the egg yolks one at a time, thoroughly beating in, for about 2 minutes. Add vanilla and mix well.
Add all the flour and cornstarch and mix until crumbs are formed. Then use your hands to form a soft dough. Wrap in plastic film and let it stand in the refrigerator for 30 minutes, or leave it overnight.
Preheat the oven to 350F or 180C.
Divide dough into 2, roll until it is 1/2 cm. thick, don't roll them thin because they are very fragile—cut circles (I used one of 2cm in diameter).
Bake on a baking sheet covered with parchment or Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath. You can put them fairly close together since they almost do not grow. Cool completely on the baking sheet.
Fill with the Dulce de Leche. Optional around the edges, too, and roll in the ground walnuts.
Finally, dust with powdered sugar through a sieve.
Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.

Barbara Sandoval on 2026-02-14 (5 stars):
I made these for my husband who is chilean, we prefer the thicker cookie rather than the thin chilean style .... they turned out beautiful, so fresh and better than anything we've had store bought. This recipe is foolproof! They make for great gifts too stacked in a jar with a pretty ribbon.