Dough preparation: mix the flour, maicena, baking soda, and baking powder in a bowl. Sift and set aside.
Beat the butter with the sugar until you obtain a smooth cream, then add the egg yolks one by one, without stopping to beat, add the cognac, vanilla extract, and lemon zest. Mix well.
Start incorporating the dry ingredients and work the dough with your hands until you form a homogeneous dough, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 170-175 °C.
Roll out the dough with a rolling pin on a surface sprinkled with maicena. It should be rolled out to an approximate thickness of 5 mm.
Cut circles of about 3.5 cm in diameter and place them on a baking sheet covered with aluminum foil or silicone, slightly spaced apart. The leftover dough scraps can be re-kneaded to make new cookies.
Bake for 10-12 minutes, just until the edges start to turn brown, then remove the tray from the oven. Let cool for 5 minutes on the tray and then transfer the cookies to a rack until completely cooled.
Assembling the alfajores: we assemble the alfajores by joining two cookies with a generous spoonful of dulce de leche.
With a knife or a small spatula, spread dulce de leche on the edges of the alfajor and roll them in shredded coconut so that it sticks well to the edges.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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