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Beat the butter with the sugar to form a homogeneous cream, add the yolks one by one mixing well each time. Add cognac, vanilla and lemon zest.
Amiza the cornstarch, flour and yeast and incorporate little by little while you continue mixing. Place the dough on a floured work surface and form a ball, wrap it in cling film for a minimum of half an hour in the fridge (I leave it overnight).
Remove the dough and leave it at room temperature for about ten minutes and knead it lightly until it is manageable. Turn the oven to 180º to preheat. Cut half of the dough (reserve the other half to repeat the operation) and stretch it with the rolling pin until it is half a cm. thick.
Cut circles of about 4 cm. approximately with a cutter or something similar and pass them to the baking tray covered with waxed paper and repeat the operation until the dough is finished.
Bake in batches for about 10 minutes. Once baked, transfer them to a rack until they are completely cooled. Once cool, spread them with plenty of dulce de leche and mix them together. Paint the sides with dulce de leche and pass through grated coconut.
TIPS
They can substitute the coconut for chopped almonds or if they wish they can bathe them in chocolate they are delicious.
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Ratings(8)
Joanna Hernandez
18/12/2018 16:40:55
Deliciosos
Eileen Santafé Galán
15/11/2018 11:46:34
Puedo reemplazar él coñac por whisky o ron?
Viviana Velasquez
18/12/2017 08:39:40
Si no tienes licor no importa sigue la receta y tendrás unos deliciosos alfajores
Cindy Urena
17/12/2017 15:09:38
Si no tengo licor con que más se puede remplazar
Anonymous
20/09/2016 07:43:46
Claro que si o por aguardiente
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