The alfajores are a Latin American sweet, very rich to finish a good meal.
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Ingredients20 portions
Preparation
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.
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