Comida Kraft
Recipe Box

Argentina's Favorite Cookies

(7) 6 Reviews
Prep Time
Total Time

36 servings, 1 cookie sandwich each

One bite of one of these nutty, caramel-filled almond sandwich cookies and you'll know why they're a favorite in Argentina!

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What You Need

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Make It

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  • Blend nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 15 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.
  • Cook caramels and milk in saucepan on medium heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.

Size Wise

Balance out your food choices throughout the day so you can enjoy one of these delicious sandwich cookies.


Substitute orange zest for the lemon zest.

Make Ahead

These impressive cookie sandwiches can be prepared ahead of time. Store in airtight container in freezer up to 1 month. Thaw at room temperature before serving.


If you don't have a 2-inch round cookie cutter, you can instead use the top of a clean drinking glass to cut the rolled-out cookie dough into rounds as directed.


  • 36 servings, 1 cookie sandwich each

Nutritional Information

Serving Size 36 servings, 1 cookie sandwich each
Calories 150
Total fat 8g
Saturated fat 4.5g
Cholesterol 25mg
Sodium 80mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marvivi30 |

    La receta es buena, pero en realidad no son los alfajores de maizena que tradicionalmente se comen en Argentina, los cuales se preparan con harina blanca flor o leudante 1/2 taza, fécula de maiz (maizena) 2 tazas, azucar 1/2 taza,100gs manteca, 4 yemas, cáscara de limón, se hornean por 20' y se rellenan con dulce de leche y se cubre alrededor con coco.

  • ASB2707 |

    Alfajores de maizena Para 25 alfajorcitos 1 2/3 tazas de harina (200 g,) 2 ½ tazas de maizena (300 g.) ½ cucharadita de bicarbonato de sodio 2 cucharaditas al ras de polvo de hornear 200 g. de manteca ¾ taza de azúcar (150 g,) 3 yemas 2 cucharadas de coñac 1 cucharadita de esencia de vainilla 1 cucharadita llena de ralladura de limón dulce de leche, para rellenar coco rallado en cant. suficiente Batir la manteca con el azúcar hasta que esté cremoso. Agregar las yemas de a una mezclando bien cada vez Tamizar la harina, con la maizena, el bicarbonato de soda y el polvo de hornear, y agregar a lo anterior alternando con el coñac. Incorporar la esencia y ralladura de limón y mezclar bien formando una masa sin amasarla. Dejarla descansar en la heladera 15 minutos. Estirar de ½ cm de espesor en una mesa espolvoreada con harina y cortar medallones de 3 a 4 cm. De diámetro con un cortapasta redondo. Colocar sobre una chapa sin enmantecar y cocinar en horno moderado

  • veronica902 |

    me encanto la receta pero soy del uruguay y conosco los alfajores de argentina y la verdad es que no son asi ni se asemejan a estos pero de todas formas estos estan muy buenos aunque a mi tambien me gustan mas de masa de maizena