Alfajores

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Whisk together the all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; set aside.

   Ongeveer 2 min

2. 2

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

   Ongeveer 5 min

3. 3

   Beat in the egg yolks one at a time, then mix in the vanilla extract and lemon zest.

   Ongeveer 2 min

4. 4

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

   Ongeveer 3 min

   Tip van de kok: Be careful not to overmix the dough.

5. 5

   Gather the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Chilling the dough makes it easier to roll and prevents the cookies from spreading too much.

6. 6

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ongeveer 10 min

7. 7

   On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

   Ongeveer 3 min

8. 8

   Cut out circles using a 1 1/2 to 2-inch round cookie cutter and place them on the prepared baking sheet.

   Ongeveer 5 min

   Tip van de kok: You can re-roll dough scraps once or twice.

9. 9

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

   Ongeveer 12 min

   Tip van de kok: Do not overbake them; they should remain soft.

10. 10

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

    Ongeveer 15 min

11. 11

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

    Ongeveer 5 min

12. 12

    Top with another cookie to form a sandwich.

13. 13

    Roll the edges of the filled alfajores in shredded coconut.

    Ongeveer 5 min