I share this delicious and soft cornstarch cookie filled with hazelnut cream. It has a rich consistency that melts in your mouth. It is perfect for sharing with family and friends.
Cream the butter with the sugar, egg yolks, and vanilla. Beat until you have a smooth and fluffy mixture. I recommend having the butter at room temperature for easier creaming.
Incorporate the cornstarch, flour, baking soda, and salt, previously sifted. Lightly knead on a floured surface. Let rest in the refrigerator, wrapped in plastic wrap for a minimum of half an hour.
Roll out with a rolling pin to a thickness of 0.5 cm and cut with round cookie cutters. You can make them any size you want. Remember that for each alfajor you need two cookies.
Place on a greased and floured baking sheet and bake for 20 minutes.
Remove from the oven and let cool completely. Once the cookies are cool, spread a light layer of Nutella and top with another cookie to form the alfajor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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