Alfajores de Maicena
By Emiliano Schobert
0.75 h
4 raciones
Difficulty:
Media
Ingredients
- Butter 80 gr
- Impreparable sugar 80 gr
- Lemon zest ½ u
- Egg yolk 4 u
- Cognac 10 cc
- Flour 80 gr
- Corn starch 160 gr
- Baking powder 5 gr
- Dulce de leche pastry 500 gr
- Shredded coconut 100 gr
- Beat the butter with the powdered sugar.
- Add the grated rind, the egg yolks and the cognac.
- Sift the dry ingredients and add them to the preparation.
- Integrate all the ingredients, without kneading. Stretch the dough and keep in the refrigerator.
- Roll out the dough 7mm thick for small alfajores and 1 cm for large ones and spread them on buttered plates.
- Bake at 170° - 180° C for about 8 minutes.
- Cool.
- Spread with dulce de leche and coat the edges with grated coconut.
