Alfajores

Name: Alfajores
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 180 g butter; 120 g powdered sugar; 3 egg yolks; 1 teaspoon vanilla extract; 0.5 lemon; 1.5 cup white flour; 1.5 cup cornstarch; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 jar dulce de leche; 0.5 cup shredded coconut

Recipe from

Ravid Gefen

Family

Kept by

Alon

added it to Kept →

not made yet· 35 min· serves 4🌍 Public🌐 Translated from Hebrew

קינוח · dessert עוגיות · cookies caramel אפוי · baked חלבי · dairy

“Melt-in-your-mouth cornstarch sandwich cookies filled with dulce de leche and rolled in shredded coconut.”

Kept by Alon

Cook along

📜 Read what was said

“♪ Not about the money, money, money ♪ ♪ We don't need your money, money, money ♪ ♪ We just have to make the world dance ♪ ♪ Forget about the price ♪ ♪ We never thought to change, to change, ain't about the, yeah ♪ ♪ For blame, for blame, why not make the world dance ♪ ♪ Forget about the price ♪ ♪ We need to take it back in time ♪ ♪ When music made us all unite ♪ ♪ And there wasn't no bells in video holes ♪ ♪ I'm not the only one getting tired ♪ ♪ Why is everybody so obsessed? ♪ ♪ Money can buy us happiness ♪ ♪ Can we all slow down and enjoy it right now ♪ ♪ Gave him to you, we'll be through it all right ♪ ♪ Everybody look to the last lap ♪ ♪ Everybody look to the last lap ♪”

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Ingredients

Serves

180 gbutter — softened
120 gpowdered sugar
3 egg yolks
1 teaspoonvanilla extract
½ lemon — zested
1½ cupwhite flour
1½ cupcornstarch
1 teaspoonbaking powder
½ teaspoonbaking soda
¼ teaspoonsalt
1 jardulce de leche — for the filling
½ cupshredded coconut — for the filling

Steps

1
In a mixer with the paddle attachment, beat the butter and powdered sugar into a smooth butter cream.
2
Add the yolks, vanilla extract and lemon zest, and beat until combined.
3
Add the dry ingredients and beat until a dough forms. Wrap in plastic wrap and refrigerate for 1 hour.
4
Roll out the dough between two sheets of parchment paper to a thickness of 1/2 centimeter.
5
Cut out 8 cm circles and bake at 160°C for 7 minutes. Cool the cookies completely before assembling.
6
To fill: place a cookie upside down so the flat side faces up, pipe on dulce de leche and top with another cookie.
7
Coat the edges in coconut and refrigerate for 4 hours.

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