Latin American 12 min

Alfajores de Maicena

Name: Alfajores de Maicena
Total time: 12 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ cups cornstarch (maicena); ½ cup all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ cup (1 stick) unsalted butter, room temperature; ½ cup powdered sugar; 3 large egg yolks; 1 teaspoon vanilla extract; 2 tablespoons dark rum or milk; 1½ cups dulce de leche (store-bought or homemade); Shredded unsweetened coconut for rolling; Additional powdered sugar for dusting

baking

Ingredientsfor 2

160

Cal

Protein

28g

Carbs

Fat

11½ cups cornstarch (maicena)
2½ cup all-purpose flour
31½ teaspoons baking powder
4½ teaspoon baking soda
5½ cup (1 stick) unsalted butter, room temperature
6½ cup powdered sugar
73 large egg yolks
81 teaspoon vanilla extract
92 tablespoons dark rum or milk
101½ cups dulce de leche (store-bought or homemade)
11Shredded unsweetened coconut for rolling
12Additional powdered sugar for dusting

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Instructions

1
Preheat oven to 325°F. Whisk together cornstarch, flour, baking powder, and baking soda in a bowl. In a separate bowl, beat butter and powdered sugar until light and fluffy, about 3 minutes. Beat in egg yolks one at a time, then add vanilla and rum.
2
Add the dry ingredients to the butter mixture and stir gently until a soft, crumbly dough just comes together — it should be pliable but not sticky. If too dry, add a teaspoon of milk.
3
Roll dough on a lightly floured surface to ¼-inch thickness. Cut into 1½-inch circles. Place on a parchment-lined baking sheet and bake for 10–12 minutes until just set — they should be very pale with barely any color. Cool completely.
4
Spread a generous teaspoon of dulce de leche on the flat side of one cookie. Press another cookie on top, flat-side down, sandwiching the filling. Roll the exposed dulce de leche edges in shredded coconut. Dust lightly with powdered sugar. Rest 2 hours before eating for the cookies to soften into the filling.