Vanilla alfajores
An Uruguayan dessert. Ready in about 35 minutes. Difficulty: medium.
- 25 minPrep (about)
- 10 minCook (about)
- 35 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 4 oz dulce de leche
- 1 ⅓ oz coconut flakes
- 2 ⅔ oz butter
- 2 ⅔ oz sugar
- 1 egg
- 1 egg yolk
- 5 oz cornstarch
- 2 ⅔ oz all purpose flour
- ¾ tsp baking powder
- 4 oz dulce de leche
- 1 ⅓ oz coconut flakes
Spices & seasonings (1): vanilla extract
- ¾ tsp vanilla extract
How to make it
Steps in our own plain words.
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For the sandwich cookie cream the tender butter for about a minute.
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Add your sugar and cream for another two minutes.
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Mixed in your egg fully before mixing in your egg yolk.
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Wait until everything is nicely mixed.
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Add all remaining ingredients.
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Mix one more time.
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Form dough in a ball and wrap in plastic wrap.
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Chill for at least half hour or overnight.
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Turn the oven on to 350°F plus line two baking sheets with parchment paper.
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Divide dough in half.
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Put one back in the fridge.
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Roll out your other thickly on a lightly floured surface.
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Cut out cookies using either bottom of glass or cookie cutter around 2 ½ inches in diameter.
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Repeat with all the dough.
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Bake for around 8-10min, your cookies will look very pale.
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Let cool off before filling half with every a teaspoon of dulce de leche.
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Place other half of cookies on top.
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Roll the sides of every cookie in the coconut flakes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.