Classic Alfajores

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.

   Ca. 2 min.

   Kokkens note: Sifting the dry ingredients can help prevent lumps and ensure a lighter texture.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

   Ca. 4 min.

   Kokkens note: Ensure the butter is truly softened to room temperature for best creaming results.

3. 3

   Beat in the egg yolks one at a time, mixing well after each addition.

   Ca. 2 min.

4. 4

   Stir in the vanilla extract and lemon zest.

   Ca. 1 min.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.

   Ca. 3 min.

   Kokkens note: Do not overmix the dough, as this can lead to tough cookies.

6. 6

   Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

   Ca. 1 t.

   Kokkens note: Chilling the dough makes it easier to roll and prevents the cookies from spreading too much.

7. 7

   Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

   Ca. 10 min.

8. 8

   On a lightly floured surface, roll out one disk of chilled dough to about 1/8 inch (3mm) thickness.

   Ca. 5 min.

   Kokkens note: Work with one disk at a time, keeping the other refrigerated.

9. 9

   Cut out circles using a 1.5-inch (4cm) round cookie cutter and place them on the prepared baking sheets, leaving a little space between each.

   Ca. 5 min.

   Kokkens note: You can re-roll dough scraps once or twice, but avoid overworking them.

10. 10

    Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still pale.

    Ca. 12 min.

    Kokkens note: The cookies should be firm to the touch but still soft; they will crisp up as they cool.

11. 11

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 10 min.

12. 12

    Once completely cool, spread a generous amount of dulce de leche on the flat side of one cookie.

    Ca. 10 min.

    Kokkens note: Ensure the cookies are fully cooled to prevent the dulce de leche from melting and sliding off.

13. 13

    Top with another cookie to form a sandwich.

14. 14

    Roll the edges of the assembled alfajores in the shredded coconut to coat.

    Ca. 5 min.

    Kokkens note: Gently press the coconut onto the sides for better adhesion.

15. 15

    Repeat with the remaining cookies and dulce de leche.