Experience the unmatched softness and exquisite flavor of Cornstarch Alfajores, a cherished recipe that transforms simple ingredients into an extraordinary treat. These delicate cookies boast a melt-in-your-mouth texture, thanks to the perfect blend of cornstarch and flour, filled with rich dulce de leche and rolled in coconut flakes for an added touch of sweetness. Yielding 16 large, 10cm diameter cookies, this recipe is filled with expert tips to ensure every batch is flawless.
Why You'll Love This:
Cornstarch Alfajores are not just cookies; they're a journey to a sweet tradition, where each bite offers a creamy, dreamy dulce de leche center encased in a tender, fragrant shell. The hints of vanilla, lemon zest, and optional cognac add layers of flavor that make these alfajores irresistible. Following our tips, you'll achieve the perfect texture and taste that have made these treats a favorite.
Perfect Occasion:
Ideal for gatherings, as a refined homemade gift, or simply as a treat to enjoy with your afternoon tea or coffee, these alfajores bring joy and sweetness to any moment. Their elegant appearance and exquisite taste make them perfect for special occasions, holidays, or any day that calls for a little indulgence.
Decoration Tips:
For a festive twist, try dipping half of the alfajor in melted chocolate before rolling in coconut flakes. Allow the chocolate to set for an added layer of texture and flavor. You can also experiment with different fillings like chocolate dulce de leche or fruit jams to cater to all tastes.
Ingredients:
- 200 g of soft butter
- 200 g of powdered sugar
- 1 egg
- 1 egg yolk
- 1 tsp of vanilla extract
- Zest of 1/2 lemon
- 1 tsp of cognac (optional)
- 200 g of cornstarch
- 300 g of all-purpose flour
- 1 tsp of baking powder
- 500 g of pastry dulce de leche for filling
- 100 g of shredded coconut for rolling
Instructions:
- Cream the butter and powdered sugar with an electric mixer until smooth. Add vanilla, lemon zest, and beat for 2 minutes. Incorporate the egg and yolk until fully blended.
- Sift together flour, cornstarch, and baking powder. Gently fold into the wet ingredients in two or three additions with a spatula. Avoid overmixing to keep the dough tender.
- Chill the dough, covered, for 1 hour. Roll out on a floured surface and cut into desired shapes. Place on a greased or non-stick baking sheet.
- Preheat the oven to 180°C (356°F) and bake for 10 minutes. The cookies should remain pale, not golden.
- Once cooled, generously fill each pair with dulce de leche and roll the edges in coconut.
Tips:
- The alfajores taste even better the next day, stored in an airtight container at room temperature.
- The key to softness is minimal handling of the dough and not overbaking.
- The cookies are soft when removed from the oven but firm up as they cool.
- Leftover dough can be reused, though these cookies will be slightly firmer.
- Soften the dulce de leche before using to ease spreading.
- Cognac enhances flavor and texture, creating a crumbly, melt-in-your-mouth experience.
Indulge in the art of alfajor-making with this treasured recipe, and let the sumptuous flavors of Cornstarch Alfajores transport you to a world of delicate delight. Enjoy the process and the delicious results!