Cane Alfajores

The butter is beaten with the sugar until it is creamy and the eggs are added while it is beaten after each one that is added. add the flour little by little, alternating with the cane. assemble the dough and work well until smooth.

on the floured table, spread with the rolling pin: take care that it is not too thin. it is cut into discs of the size you want.

they are placed on a greased and floured plate. they are pricked several times with a fork.
they are cooked in a hot oven until they want to brown. Two or three tapas are added, according to taste, with dulce de leche or jam.

once the alfajores are assembled, they are dipped in a bath of egg white beaten with icing sugar, and left to dry on marble.