Cornstarch Alfajores - Pilar Hernández's Chilean Kitchen
Cornstarch alfajores are one of my favorite cookies; it's dangerous for me to have them at home. This recipe is perfect; I've made it many times, and the cookies have that delicate, sandy texture that melts in your mouth, not too sweet to complement the dulce de leche filling and the crunch of the walnuts.
Ingredients · Servings 30
- 225 grams of unsalted butter at room temperature
- 1 cup of powdered sugar
- 4 egg yolks at room temperature
- 1 teaspoon of vanilla extract
- 2 1/2 cups (320 grams) of cornstarch
- 1 1/2 cups all-purpose flour
- Powdered sugar for sprinkling
- Chopped or ground walnuts for the edge
- Filling filling, I used La Lechera in a jar
Method · PT-497396H58M22S
- In a large bowl with a mixer, beat the butter.
- Add the sugar, beat until you have a light and creamy paste, about 3 minutes.
- Add the egg yolks one at a time, incorporating them completely, for about 2 more minutes. Add the vanilla and mix well. Add all the flour and cornstarch and work with a mixer initially until crumbs form, then use your hands to bring together a smooth dough.
- Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes; you can leave it overnight if you wish.
- Preheat the oven to 350F or 180C.
- Divide the dough in two, take out only one half and roll it out to a thickness of 1/2 cm. Do not roll it thinner, as they will be very fragile. If it starts to fall apart, simply press it back together with your hands. The dough will be firm; do not wait for it to soften. You want to work with it cold.
- Cut out circles with a cookie cutter (I use one about 2cm in diameter) and bake on a baking sheet lined with silicone paper or a Silpat in a preheated oven at 180C or 350F for 13-15 minutes until lightly golden brown underneath. You can place them quite close together as they hardly rise.
- Let cool completely. Fill with dulce de leche, pipe more dulce de leche around the edges, and roll in ground walnuts. Finally, dust the alfajores with powdered sugar through a sieve.
- Let them rest for 2 hours before serving; you can also assemble them the day before. They keep well for 3 days in a closed box on the counter.
Description
A delicious cookie.
