Homemade alfajores

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Today we are going to do some alfajores with dulce de leche and coconut. Like all traditional sweets they have multiple formulas and all claim to have the original. The recipe that we will make today, I copied it many years ago from a cookbook of my mother, of those that were missing leaves and had stains and flour left over. Those books where our mothers used their imagination a lot, far removed from these recipes with photos and step-by-step explanations. If you have tried this type of alfajores, these are not the ones that come out sandy, they have the right point for my taste, it is a matter of trying this recipe and you will surely adopt it.

Preparation time: 1 hour

Ingredients (18 alfajores)

100 g of soft butter
150 g sugar
1 whole egg and a yolk
grated zest of 1 lemon
150 gr of fine corn flour
60 gr de harina
1 teaspoon of baking powder
1/2 kilo of dulce de leche pastry
shredded coconut

Preparation:

We put the butter and sugar in the processor and beat until obtaining a cream. Then we add the egg, the yolk and continue beating.

Add the lemon zest, and then gradually add the fine corn flour, wheat flour and baking powder.

We will obtain a very soft dough and make a bun. It depends on the size of the eggs, if you can't join it, add a little more flour. We let it rest for half an hour and then we stretch it with the 1/2 cm thick bobbin. With a 4 cm diameter pasta cutter you can get 18 alfajores.

On a baking sheet on which we will have put vegetable paper, we arrange the covers, leaving space between them. We take them to 180º, with the heat source only on the bottom, until the bases are lightly browned. The top of the cap should be white. Baking may take about 10 minutes, depending on the oven.

When they are cold we prepare the alfajores. We put a good layer of dulce de leche on a cap and cover it with another, pressing just slightly. Then we spread the edges with sweet using a knife.