Alfajores

Ingredients

• •2 cups All-purpose flour
• •0.5 cup Almond flour
• •1 cup Unsalted butter, softened
• •0.5 cup Powdered sugar
• •3 pcs Egg yolks
• •1 tsp Vanilla extract
• •1 tbsp Lemon zest
• •0.25 tsp Salt
• •1 can Dulce de leche
• •0.5 cup Powdered sugar for dusting
• •2 tbsp Milk

Instructions

1. 1

   Toast the almond flour in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden. This intensifies the almond flavor. Let cool completely before using.

   💡 Toasting almond flour transforms its flavor from raw and flat to deeply aromatic. Watch carefully - it goes from golden to burnt quickly.

2. 2

   Cream butter and powdered sugar until light and fluffy, about 4 minutes with an electric mixer. The mixture should be pale and airy - this incorporates air for tender cookies.

   💡 Properly creamed butter is the foundation of tender cookies. Don't rush this step - 4 minutes at medium-high speed makes a noticeable difference.

3. 3

   Add egg yolks one at a time, beating well after each addition. Mix in vanilla, lemon zest, and salt. The mixture should be smooth and emulsified.

   💡 Room temperature eggs incorporate more smoothly. Cold eggs can cause the butter to seize and create a curdled texture.

4. 4

   Fold in toasted almond flour and all-purpose flour in three additions. Mix until just combined - do not overmix. The dough will be soft but not sticky.

   💡 Overmixing develops gluten and makes cookies tough. Handle dough gently and stop as soon as flour is incorporated.

5. 5

   Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 2 hours. Chilled dough is easier to roll and holds its shape better.

   💡 Cold dough prevents spreading during baking. The resting also allows flour to fully hydrate for better texture.

6. 6

   Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll dough to 1/4-inch thickness on a floured surface. Cut into 2-inch rounds.

   💡 Uniform thickness ensures even baking. Use a light touch when rerolling scraps - overworked dough makes tough cookies.

7. 7

   Bake for 10-12 minutes until edges are lightly golden but centers still look pale. The cookies should feel set but not firm. Cool completely on wire racks.

   💡 Underbake slightly - cookies continue setting as they cool. Overbaked alfajores are dry and crumbly instead of tender.

8. 8

   While cookies cool, beat dulce de leche with 2 tbsp milk until spreadable. The mixture should be thick but pipeable.

   💡 Dulce de leche straight from the can is too thick for spreading. The milk thins it to the perfect consistency.

9. 9

   Sandwich cookies: spread 1 tablespoon dulce de leche on the bottom of one cookie, top with another, and press gently. Repeat with remaining cookies.

   💡 Uniform filling is key - use a piping bag or offset spatula for neat, even distribution.

10. 10

    Dust generously with powdered sugar before serving. The sugar should completely cover the cookies for the classic alfajores look.

    💡 Dust just before serving to prevent the sugar from dissolving into the dulce de leche. Use a fine mesh sieve for even coverage.