These cornstarch alfajores are a true testament to the magic of simple ingredients coming together to create something spectacular. This recipe, perfected with a variety of baking tips, results in a delightfully tender, melt-in-your-mouth texture that's contrasted beautifully by the rich creaminess of dulce de leche and the subtle crunch of coconut. Each alfajor is a small bite of heaven, offering a sweet escape with every bite.
Why You'll Love This: If you're a fan of soft, delicate desserts that boast a sophisticated flavor profile, these alfajores are for you. The cookies are exceptionally tender, thanks to the use of cornstarch, and the addition of a hint of cognac provides a unique flavor that sets these treats apart from the typical cookie. Filled generously with dulce de leche and rolled in coconut, these alfajores offer a perfect balance of textures and flavors that will make them a favorite at any gathering.
Perfect Occasion: Alfajores are perfect for any occasion where you want to impress with something a little different from the usual dessert fare. They're great for tea parties, festive celebrations, or as a special treat to enjoy with coffee. Their elegant appearance and exquisite taste also make them a thoughtful homemade gift during the holidays or for special occasions.
Decoration Tips: For a beautiful presentation, ensure the edges of each alfajor are neatly coated in coconut. You might also consider drizzling them with melted chocolate for an extra layer of luxury before rolling them in coconut. Serve them on a decorative plate or package them in a pretty box lined with parchment paper as a gift.
Ingredients for the Cookies:
- 200 grams of soft butter
- 200 grams of confectioners' sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon of vanilla extract
- Zest of 1/2 a lemon
- 1 teaspoon of cognac (optional)
- 200 grams of cornstarch
- 300 grams of all-purpose flour
- 1 teaspoon of baking powder
Ingredients for the Filling:
- 500 grams of pastry dulce de leche
- 100 grams of shredded coconut
Instructions:
- Cookie Dough Preparation:
- Using an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla, lemon zest, and mix for 2 minutes. Incorporate the whole egg and yolk until well blended.
- Sift together the flour, cornstarch, and baking powder. Gradually fold into the butter mixture with a spatula in two or three additions. Remember not to knead the dough to keep the cookies tender.
- Chilling and Shaping:
- Cover the dough and refrigerate for one hour. Roll out on a lightly floured surface and cut into desired shapes. Place on a greased or non-stick baking sheet.
- Baking:
- Preheat the oven to 180 degrees Celsius. Bake the cookies for about 10 minutes; they should not brown too much but just set.
- Assembly:
- Allow the cookies to cool completely. Generously fill each pair with dulce de leche and roll the edges in shredded coconut.
Tips:
- The cookies are even more delicious the following day; store them in an airtight container at room temperature.
- Never knead the dough; just press it together to ensure softness.
- Adjust the baking time slightly based on the size of your cookies to prevent them from becoming too hard.
- If using leftover dough scraps, the resulting cookies will be slightly firmer.
- Soften the dulce de leche with a spoon before using it for easier spreading.
- The optional cognac enhances the flavor and contributes to a crumbly texture that dissolves in your mouth.
Enjoy these delightful alfajores, where each bite brings a taste of South American charm to your dessert table!
