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I discovered alfajores when I was in Buenos Aires a few years ago. Since then, they have become somewhat of a representative dessert for me, mixing the beauty and familiarity that I associate with Latin America and the aspiration I have toward the French mastery of culinary arts, especially pastries. They sit firmly at the locus of the concentric circles where comfort, refinement and aspiration meet, which is why I think I’ve waited so long to attempt them myself. I’m still evolving. We all arrive at that point, often without realizing it, just to have it shift on us again in an ancient dance as old as time.

Alfajores are a combination of patience and ease. They are soft, delicate cookies from South America, known mostly as Argentinean. They’re made with cornstarch, which gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender…

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