Recipe of Cornstarch Alfajor
Alfajor is a sweet dessert that originated in Spain, in Latin America, where Spanish influence is still present. It is known as cornstarch alfajor to that made based on a mixture of flour and cornstarch, with a soft texture that melts easily in the mouth. This time we will show you the basic recipe for Alfajores filled with Dulce de Leche and grated coconut. If you don't want Dulce de Leche, you can fill it with some other cream and bathe them with grated coconut or another one of
your choice.Below are the ingredients, their quantities and steps to carry out this preparation.
Servings
10
Preparation
40 min
Cooking
10 min
Calories
144 kcal
How to Make Cornstarch Alfajor
Instructions
- Sift the dry ingredients: the flour, with the starch, the baking powder and salt.
- Whisk the butter cream with the powdered sugar. Add the vanilla, lemon zest, eggs and yolks and whisk everything together again.
- Mix, not knead, with your hand to integrate the dry ones with the liquids.
- Let the dough rest for a few minutes, wrap it in kitchen film and send it to the refrigerator for about 20 minutes.
- Preheat the oven to 180º.
- Sprinkle the counter with a thin layer of flour.
- Roll out the dough from 2 to 3 ml and cut off the lids.
- Butter a baking sheet or cover it with parchment paper or silicone.
- Bake them at 160º for 10 minutes. They should be white on the outside, but if you touch the center and apply pressure, it should feel hard.
- Fill the lids, with pastry Dulce de Leche. The quantity must be greater than the thickness of the lids.
- Pass the ends filled with Dulce de Leche through grated coconut.
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