PERUVIAN ALFAJORES
Yields: 12 sandwich cookies
 
INGREDIENTS
  • 1 cup cornstarch
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 8 tablespoons unsalted butter, softened
  • ⅓ cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon brandy
  • ½ teaspoon vanilla extract
  • 1 cup dulce de leche, at room temperature
  • Powdered sugar, for dusting
PREPARATION
  1. In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
  3. Add in the egg yolks, brandy, and vanilla extract and mix until just combined.
  4. Reduce speed to low and gradually add in dry mixture. Mix just until the dough comes together and no dry pockets are visible.
  5. Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least an hour.
  6. When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
  7. Unwrap dough and roll between two sheets of freezer paper. Roll to ¼-inch thick and remove the top sheet of freezer paper. Cut 24 two-inch rounds from the dough, re-rolling as needed. If desired, cut a small shape out of the middle of 12 of the rounds for a linzer effect.
  8. Bake on prepared baking sheets for 12-14 minutes until the edges are golden and centers are set.
  9. Transfer to a wire rack to cool completely before assembling.
  10. To assemble, sprinkle cookies with a generous dusting of powdered sugar. Turn half of the cookies upside down and spread with a thick layer of dulce de leche. Place remaining cookies on top of the dulce de leche to create a sandwich.
  11. Store in an airtight container at room temperature.
Recipe by Bake Love Give at https://bakelovegive.com/peruvian-alfajores/