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Cornstarch Alfajores Recipe

These cookies are known for their soft, melt-in-your-mouth texture, thanks to the cornstarch.

Yields: About 35 small alfajores Prep time: 40 minutes Cook time: 15 minutes

Ingredients:

• For the cookies:
  • 2 cups (240g) cornstarch, sifted
  • ¾ cup (95g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • 10 tablespoons (141g) unsalted butter, at room temperature
  • ⅔ cup (132g) granulated sugar
  • 4 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
• For the filling:
  • 1 (14-ounce) can (about 400g) dulce de leche
• For dusting/decoration (optional):
  • Powdered sugar
  • Chopped walnuts or ground nuts, or shredded coconut

Equipment:

• Large bowl
• Electric mixer (or stand mixer)
• Spatula
• Plastic wrap
• Rolling pin
• Round cookie cutter (2-3 inch diameter)
• Baking sheets
• Parchment paper or silicone mats
• Piping bag (optional, for filling)

Instructions:

1. Sift Dry Ingredients: In a large bowl, sift together the cornstarch, flour, and salt. Set aside.
2. Cream Butter and Sugar: In the bowl of an electric mixer, cream the butter at medium-high speed for 1 minute. Add the granulated sugar and cream for another 1-2 minutes until very fluffy and light in color.
3. Add Egg Yolks and Extracts: Add the egg yolks one at a time, mixing until combined after each addition. Mix in the vanilla and almond extract (if using).
4. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined and a soft, not-too-sticky dough forms.
5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 3 hours (or even overnight). This is crucial for easier handling.
6. Preheat and Prepare: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
7. Roll and Cut: Remove the dough from the refrigerator and cut it into 4 pieces. Work with one piece at a time, keeping the others covered. On a lightly floured surface, roll out the dough to about ¼ inch (5mm) thickness. Cut out circles using a 2-3 inch round cookie cutter.
8. Bake: Carefully transfer the cookies to the prepared baking sheets. Bake for 12-15 minutes, or until the cookies are set but not browned.
9. Cool Completely: Let the cookies cool completely on the baking sheets. They are very fragile when warm.
10. Fill the Alfajores: Once cooled, spread or pipe dulce de leche onto the flat side of one cookie and top with another cookie to create a sandwich.
11. Dust (Optional): Dust the tops of the alfajores with powdered sugar. You can also optionally press the edges of the dulce de leche filling into chopped walnuts, ground nuts, or shredded coconut.