Sven Kocht.
← Back to recipes

Sweets & Baking

Alfajores de maicena – double biscuits with milk caramel

18 double biscuits · Sweets & Baking

Recipe photo: Alfajores de maicena – double biscuits with milk caramel (Sweets & Baking)
AI-generated serving image

This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.

Learn more about our image presentation

Delicate starch biscuits filled with dulce de leche.

Timing

  • Preparation: 30 min.
  • Cooking/Baking: 12 minutes per tray
  • Rest/Cooling: Cool the dough for 30 minutes

Estimated nutrition

per piece · Calculated for 18 pieces.

Energy
≈ 245 kcal
Protein
≈ 2.4 g
Carbohydrates
≈ 32.4 g
Fat
≈ 11.4 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Bonne Maman Confiture de lait (reference for dulce de leche)

Ingredient amounts for the whole recipe; linked reference names retain the source language

Not included in the base calculation

  • 1 tsp vanilla extract · Salt or small seasoning amount; no salt/micronutrient calculation
  • 1 teaspoon finely grated lemon peel · Aromatic / small seasoning or colouring amount

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 200 g cornstarch
  • 150 g wheat flour
  • 10 g baking powder
  • 150 g butter
  • 100 g powdered sugar
  • 3 egg yolks (M)
  • 1 tsp vanilla extract
  • 1 teaspoon finely grated lemon peel
  • 300 g thick dulce de leche
  • 80 g fine coconut flakes

Instructions

  1. Mix butter and powdered sugar until creamy; Stir in egg yolks one at a time as well as vanilla and lemon zest.
  2. Sift the cornstarch, flour and baking powder and work in briefly; don't knead for too long. Flatten the dough and chill for 30 minutes.
  3. Preheat oven to 170 °C top/bottom heat. Roll out the dough between baking paper to a thickness of 5-6 mm and cut out 36 circles about 5 cm in diameter.
  4. Bake on baking paper for 10-12 minutes; the cookies should stay light. Allow to cool completely.
  5. Assemble two cookies each with around 15-17 g of dulce de leche and roll the visible cream on the edge in coconut flakes.

Tips

  • The dough is particularly crumbly due to the starch - only assemble the cookies when they are cold.
  • Food safety: The ratio of starch to wheat flour is an editorial version.
  • Technology: Germany: Use dulce de leche as a finished glass product; Sweetened condensed milk without boiling is too liquid.