Cornstarch Alfajores
Cornstarch alfajores are a delicate and crumbly South American treat that melts in your mouth with every bite. These traditional cookies consist of two buttery and tender cornstarch-based biscuits sandwiched together with a layer of creamy dulce de leche.
Ingredients:
(24 alfajores)
- 300g cornstarch
- 200g all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 150g sifted powdered sugar
- 200g unsalted butter, softened
- 3 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Filling:
- Pastry dulce de leche, as needed
- Shredded coconut, for topping
Instructions:
1.Sift the cornstarch, flour, baking soda, and baking powder into a bowl. Set aside.
2.In another bowl, beat the butter with the powdered sugar until smooth and creamy.
3.Add the egg yolks one at a time, beating between each addition.
4.Add the vanilla extract and lemon zest, mixing well.
5.Add the dry ingredients in three parts to the butter mixture, gently folding in with each addition.
6.When the mixture thickens, transfer it to the counter and, using the palms of your hands, gently press the dough into a smooth ball. Avoid overkneading.
7.Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8.Work with ⅓ of the dough at a time. Place the portion between two sheets of plastic wrap and roll it out to a thickness of 8-10 mm.
9.Remove the rolled-out dough and refrigerate for 10 minutes to maintain its shape.
10.Use a round cookie cutter (4.5 cm) and cut out circles. Place the cookies on a baking sheet lined with parchment paper.
11.Bake in a preheated oven at 180°C for 10-12 minutes, until the cookies are baked but not browned. Cool on a wire rack.
12.Using a pastry bag, place a portion of dulce de leche in the center of a cookie. Place another cookie on top and press lightly to form the alfajor.
13.Dip the edges of the alfajor into shredded coconut to cover the dulce de leche.
14.Store the alfajores in an airtight container at room temperature. They taste even better the next day.
Storage: Up to 1 week at room temperature or 2 weeks in the refrigerator.
Tips:
1.Keep the dough chilled when not in use.
2.Avoid kneading to ensure the alfajores are soft and tender.
3.Use pastry dulce de leche for a perfect te.
Enjoy your Cornstarch Alfajores.
