Alfajores cookies
12 servings
70 minutes
Alfajores cookies, popular in Latin American countries, consist of two shortbread layers and a layer of milk caramel (almost boiled condensed milk). The finished cookies are usually sprinkled with powdered sugar or rolled in coconut flakes - the result is a sweet mini-sandwich.
1
Place starch, 3/4 cup of flour, baking powder, soda, and salt in a bowl and mix with a whisk.
- Cornstarch: 250 g
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Salt: 0.3 teaspoon
- Baking soda: 0.5 teaspoon
2
Beat softened butter with sugar using the mixer’s paddle attachment: start at medium speed, occasionally stopping to scrape the mixture from the bowl's sides; continue beating until the mixture is light and fluffy. Add the yolks, brandy, vanilla, and mix until smooth for about 30 seconds.
- Butter: 8 tablespoons
- Sugar: 100 g
- Egg yolk: 2 pieces
- Brandy: 1 tablespoon
- Vanilla extract: 0.5 teaspoon
3
Turn on the mixer at low speed, gradually add the flour mixture, and mix until the lumps dissolve.
4
Wrap the dough in plastic wrap, shape it into a slightly flattened ball. Leave it in the refrigerator for 1 hour.
5
Meanwhile, preheat the oven to 180 degrees. Line two baking trays with parchment.
6
Take the dough out of the refrigerator, roll it out, and place it on a lightly floured surface. Sprinkle flour on top. Roll it to a thickness of 0.5 cm using a rolling pin. Using a simple round (or fluted) cookie cutter, divide the dough into 24 circles.
- Wheat flour: 250 g
7
Place cookies on a baking sheet (12 pieces each) 1.5 cm apart. Bake for 12-14 minutes until the bottom turns pale golden (the top may remain slightly pale).
8
Place the cookies on a rack and let them cool.
9
Bake and cool the second batch.
10
Take one cookie, place about 2 teaspoons of boiled condensed milk on the pale side, and cover with a second cookie, pressing lightly to make a sandwich.
- Dulce de leche (boiled condensed milk): 1 jar
11
Sprinkle with powdered sugar before serving.
- Icing sugar: to taste
