Homemade Cornstarch Alfajores are a delightful treat that capture the essence of Latin American confectionery. These tender, crumbly cookies are made with a blend of cornflour and all-purpose flour, giving them a uniquely soft texture that practically melts in your mouth. The process begins by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper, ensuring the cookies do not stick and bake evenly.
In the initial stages, the dry ingredients are whisked together and set aside. This includes cornflour, a key ingredient that differentiates alfajores from other cookies, adding a delicate lightness to the dough. Next, in a larger bowl, unsalted butter and granulated sugar are beaten until they reach a light and fluffy consistency—a crucial step for the perfect texture.
Egg yolks, a dash of brandy (optional for an extra layer of flavor), and vanilla extract are then incorporated into the butter mixture, adding richness and depth. Gradually mixing in the dry ingredients results in a soft yet manageable dough, which is rolled out on a lightly floured surface to a thickness of about ¼ inch. Using a round cookie cutter, dough circles are formed and meticulously placed on a prepared baking sheet.
Baked for 10-12 minutes until lightly golden around the edges, these cookies require careful monitoring to maintain their delicate nature. Once cooled completely, the alfajores are assembled by generously spreading dulce de leche between two cookies. A finishing dusting of powdered sugar not only enhances their visual appeal but also adds an extra touch of sweetness.
Homemade Cornstarch Alfajores are not just cookies; they are a bite of tradition, offering a perfect balance of textures and flavors. Their melt-in-your-mouth quality and the rich, creamy filling make them an irresistible treat that begs to be shared with loved ones.
Ingredients
1 cup cornflour (cornstarch)
¾ cup all-purpose flour
½ cup unsalted butter, at room temperature
⅓ cup granulated sugar
2 large egg yolks
1 tbsp brandy (optional)
½ tsp vanilla extract
1 tsp baking powder
1 can (13.4 oz) dulce de leche
Powdered sugar for dusting
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the cornflour, all-purpose flour, and baking powder. Set aside.
3. In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
4. Add the egg yolks, brandy (if using), and vanilla extract to the butter mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It should be soft but not sticky.
6. On a lightly floured surface, roll out the dough to a thickness of about ¼ inch.
7. Use a round cookie cutter to cut out circles from the dough and place them on the prepared baking sheet.
8. Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges.
9. Remove the cookies from the oven and let them cool completely on a wire rack.
10. Once the cookies are cool, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another cookie.
11. Lightly dust the assembled alfajores with powdered sugar before serving.