Mudah
Brazilian
Pão de Queijo (Cheese Bread)
Sumber: Tradisional
45 min690 kcal
VegetarianBebas gluten
Alfajores de Maicena
Two cornflour biscuits so short they dissolve on the tongue, sandwiched with dulce de leche and rolled edge-first in desiccated coconut — Argentina's most-eaten sweet by a distance.
Sumber
Resipi oleh Argentine confectioners · 🏺 Tradisional · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.
Argentine · dulce de leche biscuit — An ownerless traditional dish, so no cook is credited. The cited article confirms the filled confection, its origin in present-day Spain and its spread through Latin America. It is not an Argentina-only article and that is stated rather than glossed over. Quantities, the cornflour ratio and the pale-bake instruction are this book's own.
Tonton cara membuatnya · 3 video
⏱ 100 min🍽 12 hidangan🔥 240 kcal🇦🇷 Argentina
HalalVegetarian
Langkah
Beat the butter and sugar for 5 minutes until pale, then beat in the yolks, vanilla and zest.
Sift in both flours, the baking powder and bicarbonate and bring it together with your hands. Do not knead it.
💡 Bring it together and stop. Worked dough gives a tough biscuit and the whole point of an alfajor de maicena is that it crumbles.
Wrap and chill 1 hour. Roll out to 8 mm — thicker than it feels right — and cut 5 cm rounds.
Bake at 170°C for 12 minutes. They must stay PALE — the bottoms may take a little colour and the tops should not.
💡 Pale is done. If they brown they are overbaked, and an overbaked alfajor tastes of flour instead of dissolving.
Cool completely on the tray — they are far too fragile to move warm.
Sandwich pairs with a generous spoon of dulce de leche, press gently until it shows at the edge, and roll that edge in coconut.
💡 Petua
- Alfajores de maicena are the homemade kind. The chocolate-coated industrial ones are a separate national obsession and every brand has partisans.
- The name is Arabic in origin — al-hasú, stuffed — and came to South America through Spain from al-Andalus.
- They soften and improve over two days in a tin. Made on a Friday, they are best on Sunday.
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