Alfajores

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PREP TIME

20 min

TOTAL TIME

2 hrs 30 min

Makes

about 30 sandwich cookies

Alfajores

Photo, Roberto Caruso.


Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups unsalted butter , softened
  • 1 cup icing sugar
  • 1 egg yolk
  • 1 tbsp brandy
  • 1 tsp vanilla
  • 1 cup dulce de leche
  • 2 tbsp sweetened, shredded coconut , for coating
  • icing sugar , for dusting

Instructions

  • WHISK flour, cornstarch, baking powder and salt in a medium bowl.
  • BEAT butter and sugar in a large bowl with an electric mixer on medium until fluffy, about 3 min. Add egg yolk, brandy and vanilla and beat until combined, 30 sec. Beat in flour mixture on low until just combined.
  • DIVIDE in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm,  1 ½ hr.
  • PREHEAT oven to 350F. Line a baking sheet with parchment.
  • ROLL dough on a large piece of parchment to ¼-in. thickness. Refrigerate on another baking sheet for 20 min. Cut out shapes using a 1 ½-in. round cookie cutter, rerolling scraps and refrigerating as needed. Place cookies ½ in. apart on prepared sheet.
  • BAKE until cookies are firm and bottoms are light golden, 11 to 12 min. Cool for 2 min, then transfer to a rack to cool. Repeat with remaining dough.
  • FLIP half of the cookies over and spread 2 tsp dulce de leche on each. Gently sandwich with remaining cookies. Roll sides of cookies in coconut to coat, then dust with icing sugar before serving.

 

Nutrition (per cookie)

  • Calories
  • 158,
  • Protein
  • 2 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 9 g,
  • Sodium
  • 110 mg.
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