Home Sweet Alfajores with cornflour

Alfajores with cornflour

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable

In South America, these cakes are very popular, but especially very varied in their forms and compositions. I propose you here my recipe of alfajores that I devoured in Lima in Peru. These are shortbread made with flour and cornstarch, glued two by two with dulce de leche. I will not fail, in the near future, to offer you new and different recipes of alfajores! 

Recipe for 21 filled alfajores of 6cm diameter:
  • 300g of flour
  • 260g of cornstarch
  • 140g of powdered sugar
  • 100g of egg yolk
  • 230g of soft butter
  • 2 tablespoons of water
  • 500g of dulce de leche (my home recipe HERE)
  • powdered sugar

Place the flour, cornstarch and powdered sugar in the bowl of your food processor or in a bowl. 

Mix then add the yolks and melted butter.

Mix with fingertips or food processor. 

Add the two tablespoons of water and mix until the dough comes together.

Wrap in cling film and chill for 1 hour.

Roll out the dough to 4mm thickness.

Using a 6cm cookie cutter, cut out dough rounds and place on a baking sheet lined with parchment paper. 

Bake at 165°C for 17 minutes. The alfajores must remain white.

Let cool on a wire rack.

Place the dulce de leche (homemade recipe is HERE) in a piping bag (8 or 10mm nozzle). 

Garnish every other shortbread.

Place a second cake on top of the dulce. The alfajores are almost ready.

Sprinkle lightly with powdered sugar.

All that’s left to do is serve them with coffee or tea!

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