Cornstarch alfajores

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Beat the butter and powdered sugar for 2 minutes. Mix in the egg yolks and vanilla until smooth.

2. 02

   Sift together the flour, cornstarch, baking powder, and salt. Fold into the butter mixture just until a dough forms. Cover and refrigerate for 20 minutes.

3. 03

   Preheat a conventional oven to 170 °C. Line two baking sheets with parchment. Roll the dough between two sheets of parchment to a thickness of 4 mm.

4. 04

   Cut approximately 40 rounds with a 5 cm cutter. Gather and reroll the scraps once. Place the rounds on the baking sheets, leaving 2 cm between them.

5. 05

   Bake one sheet at a time for 10 to 12 minutes, until the bottoms are lightly golden but the tops remain pale. Cool for 25 minutes before lifting them.

6. 06

   Sandwich pairs of cookies with dulce de leche. Dust with a little powdered sugar just before serving. Store in an airtight container in a cool place for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.