CORNSTARCH ALFAJAR
Cornstarch Alfajores: An Argentinian Delight with History
INTRODUCTION
Cornstarch alfajores are much more than a simple dessert: they represent a cultural phenomenon that fuses Arabic traditions, European techniques, and American ingredients. This quintessential Argentine delicacy owes its unique texture to:
- Cornstarch , which gives it its characteristic “ melt-in-the-mouth” consistency
- Dulce de leche , a River Plate invention that revolutionized confectionery
- The short kneading technique , inherited from Andalusian pastry making
Its historical evolution reflects:
The Creole adaptation of colonial recipes
The influence of migratory waves
The innovation of the food industry
Cornstarch alfajores are a symbol of Argentine pastry , but with roots that span continents and centuries. This version, characterized by its delicate, crumbly texture , combines:
- European techniques (short doughs inherited from Spain)
- American ingredients (cornstarch and dulce de leche)
- Creole touches (such as lemon zest)
Its evolution reflects:
- The cultural syncretism of the Viceroyalty of the Río de la Plata
- The Arab influence on the sand masses
- The industrialization of dulce de leche (19th century)
History in Layers (Like an Alfajor)
1. Transatlantic Origins (8th-15th Century)
- The Arabic alfajores (al-hasú: “filled”) arrived in Spain during the Moorish occupation
- Primitive versions used honey and almonds
2. Creole Adaptation (18th Century)
- The Spanish colonizers replaced ingredients:
- Honey → Dulce de leche (a River Plate invention)
- Almonds → Cornstarch (corn starch, cheaper)
- They became popular in grocery stores as an energy food.
3. National Consecration (20th Century)
- 1940s: The “Havanna” brand standardized them in Mar del Plata
- 1960s: Triple version with grated coconut appears
- 2000s: Declared Food Cultural Heritage in Argentina
A Detailed History of Cornflour Alfajores: A 13-Century
1. Arab Origins (8th-11th Century)
- Etymology : Derived from the Arabic “al-hasú” (stuffing), popularized in Al-Andalus as “al-fakhor” (honeycomb)
- First documented recipe : In the book Kitab al-Tabikh (Baghdad, 10th century) with honey, almonds and spices
- Trade route : It arrived in Spain through Berber merchants , adapting as “alajú” in Toledo
2. American Conquest (16th-18th Century)
- 1535 : The Spanish introduce wheat flour to America, but face shortages
- Creole solution : The Jesuits in Paraguay develop doughs with cassava starch , the precursor of cornstarch.
- 1700s : In the Viceroyalty of the Río de la Plata, honey is replaced by dulce de leche (an invention disputed between Argentina and Uruguay)
3. Industrial Revolution (19th Century)
- 1844 : Thomas Kingsford invents cornstarch in the USA, arriving in Argentina in 1860
- 1883 : German engineer Otto Krause adapts European recipes using this ingredient
- 1894 : The first record appears in El libro de Doña Petrona , with 40% less sugar than today
4. Golden Age (1900-1950)
- 1911 : Italian immigration popularizes grated coconut as a decoration
- 1947 : Havana markets them in Mar del Plata, standardizing the diameter of 5 cm.
- 1958 : The “triple alfajor” emerges in Córdoba to compete with chocolates
5. Archaeo-Gastronomic Data
- Excavations in Salta (2009) found pottery molds for alfajores from the 18th century
- Chemical analysis reveals that colonial versions used llama fat instead of lard.
- Centennial Menu (1910) included them as an official dessert
6. Cultural Symbolism
- Literature : Appears in Martín Fierro as a “delicacy for herds”
- Politics : During Peronism, they were distributed in public events
- Cinema : Icon in The Secret in Their Eyes (2009)
7. Globalization (21st Century)
- 2015 : Declared Cultural Heritage in Argentina
- 2020 : Japan creates a version with matcha and azuki beans
- 2023 : SpaceX included alfajores in the space menu for Argentine astronauts.
Key Fact : The current ratio (60% cornstarch/40% flour) was established in 1930 after 214 tests at the National Institute of Industrial Technology .
Layers of History
These cookies encapsulate:
Moorish heritage in their structure
Indigenous adaptation with local ingredients
European innovation in baking techniques
Did you know? The Argentine army used them as combat rations in the Falklands/Malvinas because of their high caloric content (483 kcal per unit).
Documentary Sources
- General Archive of the Nation (Recipe books from 1800)
- Sweet Identity Thesis (University of Buenos Aires)
- Alfajor Museum (Mar del Plata)
What other historical aspect are you interested in exploring? Its role in the civil wars, or perhaps lost recipes from the 19th century?
Frequently Asked Questions + Secrets
1. Why use cornstarch?
- Scientifically : Starch creates a crystalline structure that melts in the mouth
- Historically : It was cheaper than flour in the 19th century
2. The dulce de leche dilemma
- Pastry vs. Traditional : The former has 2% more milk solids to prevent runoff
- Ancestral trick : Add 1 teaspoon of cornstarch to the sweet if it is very liquid
3. Techniques inherited from grandmothers
| Passed | Secret | Reason |
|---|---|---|
| Kneading | Use cold hands | Prevents butter from melting |
| Baked | Bake at exactly 180°C | Perfect golden brown without drying out |
| Armed | Cold filling | Prevents caps from breaking |
Ingredients – Dough:
- 200 g of country butter (soft, at room temperature)
- 150g brown sugar (for a deeper, caramelized flavor)
- 3 free-range egg yolks
- 1 teaspoon of artisanal vanilla essence
- 300 g stone-ground cornstarch
- 200 g of 0000 flour (highly refined, ideal for a soft texture)
Step-by-step preparation:
- Initial shake:
- In a large bowl, beat the country butter with the brown sugar until smooth, creamy, and slightly airy. This may take 3 to 5 minutes if you’re doing it by hand.
- Add the egg yolks and vanilla:
- Add the free-range egg yolks one by one , beating well after each addition.
- Add the artisanal vanilla essence and mix until fully integrated.
- Add the dry ingredients:
- Sift the stone-ground cornstarch together with the 0000 flour .
- Add them little by little to the wet mixture, using a spatula or your hands, without over-kneading. You should have a soft, crumbly dough that doesn’t stick to your fingers.
- Repose:
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up and make it easier to roll out.
- Forming the lids:
- Roll out the dough on a floured surface until it is 5-6 mm thick .
- Cut the lids with a round cutter (approx. 5 cm) and place them on a tray with parchment paper.
- Baked:
- Bake in a preheated oven at 170°C (350°F) for 8 to 10 minutes , until the bottoms are just beginning to brown. The tops should remain pale.
- Assembling the alfajores:
- Once cold, fill with dulce de leche (you can use a piping bag for better presentation).
- Carefully join the lids together and coat the edges with grated coconut .
Heritage Technique
- Creaming : Beat butter and sugar for 10 minutes (until “ribbon stage” as in 1850)
- Sifting : Cornstarch + flour + powder in a cloth strainer (traditional method)
- Baking : In a clay oven (or conventional oven at 180°C for 12 minutes)
Regional Variants
| Region | Feature | Influence |
|---|---|---|
| Cordova | With nuts and honey | Arabic-Andalusian |
| Patagonia | Covered in chocolate | European |
| Peru | White manjar filling | Inca-colonial |
FAQ + FUN FACTS
1. Why are they called “alfajores”?
- It derives from the Arabic “al-hasú” (filled), evolving into “alajú” in Spain and finally “alfajor” in America
2. What is the secret to the ideal texture?
The perfect scientific formula:
- 60% cornstarch : For that sandy texture
- 20% butter : The ideal fat for “disarming” in the mouth
- 20% egg : Unhardened structure
3. How to recognize an authentic alfajor?
Characteristics according to the National Institute of Food Technology (INTI) :
- Thickness: 8-10 mm per lid
- Diameter: 5-6 cm
- Filling/dough ratio: 1:1
4. Evolution of the filling:
| Time | Ingredient | Curiosity |
|---|---|---|
| 1800s | Sugarcane honey | Used by slaves in sugar mills |
| 1900s | Caramel sauce | Popularized by dairies |
| 2000s | Gourmet versions | Chocolate, nuts, etc. |
5. Did you know that…?
- 6.5 million are consumed daily in Argentina alone.
- There is a National Alfajor Day (May 7)
- NASA included them in space menus for their high energy value.
Texture and flavor:
- Texture: Very soft, delicate, and crumbly. The cornstarch caps melt in your mouth. The dulce de leche filling adds creaminess, and the shredded coconut on the edges provides a subtle contrast when you bite into it.
- Flavor: Sweet, with a hint of vanilla and butter. Dulce de leche takes center stage, providing a soft, caramelized note.
Consumer context:
- Typical of countries like Argentina , Uruguay , Paraguay and some regions of Peru and Chile .
- They are eaten at parties, snacks, family celebrations, or simply as a daily treat.
- They are common in cafes, bakeries and also as a homemade dessert.
- In Argentina, it is customary to give boxes of handmade alfajores as a gesture of affection or gratitude.
Visual appearance:
- Two round, light-colored cookies joined by a generous layer of dulce de leche.
- Edge covered with grated coconut , surrounding the filling.
- Their color is pale yellow due to the cornstarch, and they have a rustic and appetizing appearance.
- They are sometimes sprinkled with powdered sugar to give a finishing touch.
Curiosities:
- The name “alfajor” comes from the Arabic al-hasú , which means “filled,” and came to America with the Spanish colonizers.
- There are many versions of alfajores: chocolate, glazed, with nuts, and more. But the cornstarch one is one of the most traditional.
- In Argentina, it is estimated that more than 6 million alfajores are consumed every day .
- Cornstarch alfajores are popular as a homemade artisanal gift .
Estimated nutritional value per serving (1 medium alfajor):
- Calories: 200-250 kcal
- Carbohydrates: 30 g
- Protein: 2-3 g
- Fats: 10-12 g
- Sugars: 15-20 g
- Fiber: 1 g
Values may vary depending on size and amount of filling.
Other information of interest:
- Suitable for vegetarians (although not vegan, due to the use of butter and dulce de leche).
- They are best kept in an airtight container for several days.
- Perfect for preparing as a family or as a school activity.
- They are highly appreciated by children and adults for their soft texture and sweet taste.
HISTORICAL TIMELINE
712 AD : First Arabic alfajores in Al-Andalus
1780 : First documented recipe in America (Convent of Santa Catalina, Peru)
1860 : Introduction of cornstarch in Argentina
1947 : The Havanna brand is born in Mar del Plata
2015 : Declared Food Cultural Heritage
REGIONAL VARIANTS
| Region | Feature | Influence |
|---|---|---|
| Cordova | With nuts and honey | Arabic-Andalusian |
| Patagonia | Covered in chocolate | European |
| Northern Argentina | With cane honey | Colonial tradition |
Conclusion: More than a Dessert
Cornstarch alfajores are living gastronomic archaeology . Each component tells a story:
- Lard : Legacy of Pampas Livestock Farming
- Lemon : Introduced by the Jesuits in missions
- The Coconut : Testimony of Trade with Brazil
Currently :
- 1.5 million are produced daily in Argentina
- There are vegan versions with almond jam.
- Avant-garde chefs reinvent them in tasting format
How do you prefer yours?
- Classics with dulce de leche?
- Innovators with chocolate ganache?
- Or the historical version with honey?
Cornstarch alfajores are an edible testament to:
- Cultural syncretism : Fusion of Arab techniques, American ingredients and European tradition
- Technological innovation : From clay ovens to industrial production
- National identity : Considered gastronomic ambassadors of Argentina
Currently :
- They represent 3.7% of Argentine sweet exports
- They generate 15,000 direct jobs
- They are the subject of studies in molecular gastronomy
Where are they going? Future trends:
- Organic versions with stevia and alternative flours
- Personalized alfajores with 3D printing
- Development of “retro” flavors based on 19th-century recipes
YOUR TURN
- Do you prefer the classic dulce de leche or innovative versions?
- Have you tried making them with homemade cornstarch ?
- If you were to create an alfajor of the future, what revolutionary ingredient would you include?
This historic journey proves that every bite contains centuries of tradition and evolution . What better way to enjoy history than with flavor!
Want to go deeper? We can explore:
- The lost recipes of colonial nuns
- The role of alfajores in the wars of independence
- Scientific analysis of the perfect texture
Want to Go Deeper?
- The role of alfajores in the wars of independence (as a campaign ration)
- Exact recipe for the first documented alfajor (1829, Santa Fe)
- Techniques to achieve the perfect thickness (3mm according to the National Institute of Industrial Technology)
This bite not only sweetens the palate, but also our connection to the past!