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Alfajores correntinos

Did you try the delicious alfajores correntinos? From cassava and stuffed with regional sweets, they arrive directly from the estancia correntina to your table.


A cassava based alfajor? Of course you do. The alfajores correntinos are the traditional treat of the province. Made from a typical ingredient of the area: cassava.

The alfajor is more referred to places like Córdoba, Santa Fe and Mar del Plata. However, the idea of making a 100% correntino alfajor began to germinate in the mind of a renowned master confectioner. It all started in a kitchen, in the city of Paso de los Libres, Corrientes province. Cassava and regional sweets were their secret ingredients. Once in the market, the alfajores correntinos became fame alone. No additives, nutritious and super delicious. Shall we try them?


  • 1 kilo of cassava flour
  • 8 eggs
  • 300 g of butter
  • 200 ml of milk
  • 1 teaspoon of tatar cremor/baking powder
  • 400 g of sugar
  • Dulce de leche, guava dulce, blackberry or regional sweet of choice.


  1. Mix all ingredients thoroughly, starting with butter, sugar and eggs until creating a cream.
  2. Place the cream obtained from the previous mixture, gradually, flour and milk.
  3. Knead well until a homogeneous mass is achieved (in the kneading is the secret).
  4. Sprinkle the countertop with cassava flour so that it does not stick to the countertop.
  5. Roll out the dough with a pigeon until it reaches ½ cm thick.
  6. Cut discs of the desired size and put in a baking dish.
  7. Bring to the oven at 250° (should not brown on the surface).
  8. Once cooking is ready, let cool on the grate.
  9. Spread half of the tapas with dulce de leche or some sweet to your liking (guava, blackberry, etc.). Also cover the other half of the lids.

Publication Date: 17/05/2020

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