Makes 35
Alfajores are a sweet treat that has been present all over Latin America since colonial times. Each country has a different way of preparing alfajores, but the concept is the same: two cookies filled with dulce de leche. This is Antonella Delfino’s family recipe.
4 egg yolks
4 tablespoons sugar
⅔ cup unsalted butter, at room temperature
2 cups cornstarch, sifted
4 teaspoons baking powder
2 tablespoons fresh milk (if needed)
1 14-ounce can dulce de leche
Confectioners sugar, for dusting
1. Preheat the oven to 350°F.
2. Beat the egg yolks with the sugar in a mixer, for 3 minutes at medium speed. Add the butter and continue beating until creamy.
3. Add the cornstarch and baking powder in three parts, mixing them in with a spatula, and then knead lightly with your hands until the dough is no longer sticky. If the dough feels dry add the milk.
4. On a floured table, roll the dough with a floured rolling pin to make a thin layer of about ⅛-inch thick.
5. To make the cookies, cut the dough with round 2-inch cookie cutters. Prick all over with the tines of a fork, and bake for 8 minutes on baking sheets covered with Silpat or parchment.
6. If you don’t have cookie cutters, be creative. You can use the top of a glass or cup, which will make slightly larger alfajores.
7. Cool the cookies on racks. When completely cool, put a teaspoon of dulce de leche on half of them, and place another cookie on top, like a sandwich. Sift confectioners sugar over them. You can even make three-layer alfajores to serve with ice cream.
You can bake the cookies in advance and store in a tightly sealed jar or tin for up to 5 days. Fill them with dulce de leche right before serving.
Serve alfajores with a glass of milk, with coffee or tea, or even with ice cream.