Preparation

The butter is beaten with the sugar until it is creamy. add the yolk and egg, beating well. then the grated lemon peel. The cornstarch, flour and baking powder are sifted together and added to the previous preparation. Knead lightly on a floured board until the dough is smooth, and let it rest for 15 minutes. Stretch to 1/2 cm thick and cut with a round pasta cutter. They are placed on a greased baking sheet and cooked in a moderate oven for 15 minutes, without letting them take color. once cold, they are joined in pairs with dulce de leche and the edges are passed through grated coconut.
cutting into a mold of about 5 cm in diameter approximately 14 alfajores are obtained.

Ingredients

  • butter: 100 gr
  • sugar: 3/4 cup
  • egg yolk: 1
  • eggs: 1
  • lemon zest: 1/2 unit
  • cornstarch: 150 gr
  • flour: 1/2 cup
  • baking powder: 1 teaspoon
  • milk caramel: 250 gr
  • grated coconut: 3 tablespoons