Pale, crumbly cookies that almost melt before the bite, sandwiched with a thick layer of milk caramel and rolled in coconut: Maison Perrotte’s Dulce de Leche, slow-cooked from organic Normandy milk and sugar, is the soft heart of each alfajor.
Makes 12 · 45 min
- Beat 7 tbsp (100 g) soft butter with 1/3 cup (70 g) sugar, then add 2 egg yolks and 1 tsp vanilla extract.
- Mix in 1 cup (130 g) cornstarch, 3/4 cup (100 g) flour and 1 tsp baking powder to form a soft dough.
- Roll it out 1/4 inch (5 mm) thick, cut out 24 rounds of 2 inches (5 cm) and bake at 350°F (180°C) for 10 minutes, without letting them brown.
- Once cool, sandwich the cookies in pairs with a generous teaspoon of dulce de leche.
- Roll the edges in shredded coconut and serve.
The star of this recipe: Dulce de Leche, by Maison Perrotte.
