Dessert

Alfajores

Name: Alfajores
Total time: 50 min
Yield: 10 alfajores
Ingredients: 150 g Butter; 100 g Sugar; 3 (jaunes) Egg; 1 c. à c. Vanilla pod; 200 g Flour; 200 g Cornstarch; 1 c. à c. Baking powder; 300 g Dulce de leche; 80 g Grated coconut

Preparation time: 50 min
Servings: 10 alfajores

Ingredients

10 alfajores

Butter — to buy150 g
Sugar — to buy100 g
Egg — to buy3 (jaunes)
Vanilla pod — to buy1 c. à c.
Flour — to buy200 g
Cornstarch — to buy200 g
Baking powder — to buy1 c. à c.
Dulce de leche — to buy300 g
Grated coconut — to buy80 g

Preparation

Preheat the oven to 170°C and line a baking tray with parchment paper.
In a bowl, beat the softened butter with the sugar until pale, then add the egg yolks and vanilla.
Fold in the sifted flour, cornstarch and baking powder, mixing just enough to get a smooth, soft dough without overworking it.
Roll out the dough to 5 mm thick and cut out circles about 5 cm across with a cutter.
Place the circles on the tray and bake for 8-10 minutes: the biscuits should stay pale, almost uncoloured, to keep their characteristic melt-in-the-mouth texture.
Let the biscuits cool completely on a wire rack.
Spread the flat side of one biscuit generously with dulce de leche, then close with a second biscuit, pressing lightly so the filling spills out a little at the edges.
Roll the edge of each alfajor in the grated coconut so it sticks to the filling that spilled out.