Delicious recipe for classic alfajores, unique and unmatched.
Learn more about Deborah Dana
Ingredients14 portions
Preparation
In a deep bowl mix butter at room temperature, and sugar and with a wooden spoon.
Add the egg, yolk and vanilla and mix to obtain a uniform dough.
Little by little the flour, the cornstarch and the baking powder are added and it continues to mix.
The dough should be soft but not sticking to the sides (you can add a little more flour if necessary).
Put the dough in a refractory and let it rest in the refrigerator for at least 4 hours, but preferably one day.
The mass is removed from the refrigerator and left for 10 minutes at room temperature.
With a rolling pin the dough is stretched until it is approximately 1 cm thick and the circles are cut with a biscuit mold.
The oven is preheated to 250 degrees centigrade.
In a baking tray put the cookies and bake for 5 minutes.
Take each cookie, add a spoonful of dulce de leche and put another cookie on it (sandwich type).
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