Chilenitos are the Chilean version of alfajores — delicate, crumbly cornstarch-based sandwich cookies filled with manjar (dulce de leche) and dusted with powdered sugar. The cornstarch gives them a texture that melts on the tongue, distinctly different from the denser Argentine alfajor. They are the most beloved Chilean sweet, found in every bakery and grandmother's kitchen.
Chilenitos (the Chilean name for alfajores) are a distinctly Chilean version of the widespread Latin American alfajor tradition. What makes them Chilean: the use of cornstarch (maicena) as the primary flour (not wheat flour, as in Argentine alfajores), which gives the cookies a texture that literally melts on the tongue — crumbly, delicate, almost dissolving. The filling is always manjar (Chilean dulce de leche, already in this database). They are smaller and more delicate than Argentine alfajores, and are dusted with powdered sugar rather than coated in chocolate or icing. Every Chilean bakery sells them; every grandmother makes them.
A small, pale, delicate cookie sandwich, the cookie so crumbly it dissolves on the tongue, the manjar inside thick and sweet. The powdered sugar dusts your fingers. The contrast of the melting cookie and the sticky caramel is perfect — it is the most delicate sweet in Chile.
The cornstarch is the key — it replaces most of the wheat flour, giving a cookie that is tender, crumbly, and melt-in-the-mouth (cornstarch has no gluten, so the cookies have no structure and literally dissolve). The dough is delicate and must be handled gently. The cookies are baked only until set (not browned). The manjar must be thick (to hold the sandwich together). The powdered sugar is applied generously.
Variations
Some add grated lemon zest; some use half cornstarch and half flour; some dip in chocolate; the size varies.
On the Palate
Where Chilenitos sits in the Chilean flavor cloud
Ingredients
Serves 12How it's made
10 steps · 50 min active + 25 min waiting
- 13 min
Preheat oven to 170°C; line a tray.
- 23 min
Sift 200 g cornstarch, 100 g flour, 1 tsp baking powder, and 1/2 tsp salt.
- 35 min
Cream 150 g butter with 80 g sugar and 1 tsp lemon zest until light.
- 43 min
Beat in 3 egg yolks.
- 55 min
Gradually add the dry ingredients to make a soft, delicate dough.
Watch outHandle the delicate cornstarch dough gently — it has no gluten to hold it, so rough kneading crumbles it apart.
- 68 min
Roll the dough to 5 mm thick; cut 4-cm circles.
- 710 min
Bake 10 minutes — do not let them brown.
Watch outBake just until set — do not let them color; browning dries out the melt-in-mouth crumb.
- 815 min
Cool completely.
- 95 min
Sandwich pairs with 1 tsp manjar between.
- 101 min
Roll in powdered sugar.
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