Ingredients
Units
- 225 grams of unsalted butter at room temperature
- 1 cup powdered sugar
- 4 egg yolks at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cup (300 grams) cornstarch
- 1 1/2 cup (190 grams) all-purpose flour
- Powdered sugar for dusting
- chopped walnuts or ground nuts or coconut to decorate the edge, optional
- Dulce de Leche, I used the Nestle can, available in Latin supermarkets
Instructions
- In a large bowl, beat the butter with the sugar until creamy, about 3 minutes. Add the egg yolks one at a time, thoroughly beating in, for about 2 minutes. Add vanilla and mix well.
- Add all the flour and cornstarch and mix until crumbs are formed. Then use your hands to form a soft dough. Wrap in plastic film and let it stand in the refrigerator for 30 minutes, or leave it overnight.
- Preheat the oven to 350F or 180C.
- Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile—cut circles (I used one of 2cm in diameter).
- Bake on a baking sheet covered with parchment or Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath. You can put them fairly close together since they almost do not grow. Cool completely on the baking sheet.
- Fill with the Dulce de Leche. Optional around the edges, too, and roll in the ground walnuts.
- Finally, dust with powdered sugar through a sieve.
- Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Sweets
- Method: Baked
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 alfajor
- Calories: 229
- Sugar: 14.3 g
- Sodium: 27.7 mg
- Fat: 10.7 g
- Saturated Fat: 5.1 g
- Carbohydrates: 30.4 g
- Fiber: 0.5 g
- Protein: 3 g