Cornstarch Alfajor: A Delicate Argentine Treat
What Makes Cornstarch Alfajores Unique?
The cornstarch alfajor, known in Argentina as “alfajor de maicena,” is a beloved confection that stands out for its tender, crumbly texture and sweet, creamy filling. Unlike other varieties of alfajores, which are often made with wheat flour and coated in chocolate, the cornstarch alfajor features a biscuit made primarily from cornstarch (maicena). These cookies are sandwiched together with a generous layer of dulce de leche—a rich, caramel-like milk spread—and typically rolled in shredded coconut, creating a harmonious blend of textures and flavors.
Origins and Historical Context
The concept of the alfajor has roots in Moorish Spain, with its etymology tracing back to the Arabic word “al-fakhir,” meaning luxurious. Spanish colonists brought alfajores to South America, where the treat evolved to suit local palettes and ingredients. The cornstarch variant became especially popular in Argentina during the 19th century, as cornstarch became more widely available. Over time, it developed into a classic treat, especially cherished at family gatherings and celebrations.
Cultural Significance in Argentina
Cornstarch alfajores hold a cherished place in Argentine culture. They’re a staple in pastry shops, bakeries, and home kitchens across the country. Sharing alfajores over a cup of coffee or as a sweet finish to an afternoon “merienda” (tea time) is a beloved tradition. They’re frequently made for special occasions, such as birthdays, holidays, and as snacks to accompany mate—a traditional herbal infusion central to Argentine social life.
Key Components and Typical Preparation
The signature softness and melt-in-your-mouth quality of cornstarch alfajores come from the high ratio of corn starch to wheat flour in the dough, along with butter and powdered sugar. After forming and baking the round cookies, they’re filled with a thick layer of dulce de leche before being tightly pressed together. The sticky edges are then rolled in shredded coconut, providing both a delightful finish and a hint of tropical flavor. Some bakers add a splash of vanilla or lemon zest for extra aroma.
Regional Touches and Variations
While the classic version sticks to tradition, there are regional differences throughout Argentina. In some provinces, alfajores might be larger and more generously filled, while others experiment with different types of jam or alternative flavorings in the dough. In the Patagonian region, you may encounter versions infused with local fruits or dipped in chocolate, but the soft cornstarch base and dulce de leche core remain non-negotiable.
Frequently Asked Questions and Fun Facts
Are cornstarch alfajores gluten-free? While they contain a high proportion of cornstarch, traditional recipes often include some wheat flour, so they’re not usually gluten-free unless specifically adapted.
How long have cornstarch alfajores been popular in Argentina? They’ve been widespread for over a hundred years and are considered a classic treat, deeply tied to family traditions.
Why roll alfajores in coconut? The coconut doesn’t just add flavor and texture; it also helps to keep the dulce de leche in place, preventing sticky fingers.
