Dulce de leche alfajores
5 egg yolks
1/2 cup of flour
1/2 cup cornstarch or potatoes flour (chuño)
1/2 tsp of baking powder
2 tbsp of orange juice
|Shhh.. I took a shortcut and used already prepared dulce de leche. This is equally delicious if you don't have time to make your own like Gloria.|
Separate your eggs and reserve just the yellow yolks. In a mixing bowl, beat the yolks well. Add in the flour, cornstarch, baking powder, and orange juice. Then with your hands, work with the dough, almost kneading like, until it is smooth and more firm and no longer sticky. You might need to add in more flour if it is too sticky. Then roll out dough very thin, as Canela’s Kitchen mentioned roll it to 1/8 of an inch thick. I think I did mine thicker as my dough puffed up a lot and I lost some of the thin crispier texture of these cookies. So make sure you do it thin to be more true to the original recipe. Cut into circles using a floured 2 to 2 1/2-inch cookie cutter. Prink the cookies with a fork.
Preheat oven to 350 degrees. Place the cookie dough on a lightly floured or parchment covered baking sheet. Bake the alfajores for about 8 to 10 minutes, watching closing at the end, so they don't burn. Basically you want the tops of the cookies to be a light brown. Cool cookies completely and then spread the dulce de leche caramel filling between 2 cookies and sandwich together to enjoy!
|Let's get baking the alfajores.|