Matcha Alfajores with Dulce de Leche

Prep. Time: 30 min - Rest Time: 20 min. - Cook Time: 20 min - Yield: 20 servings

Ingredients

  • 150g unsalted butter, at room tº

  • 200g white sugar

  • 70g vanilla sugar (1 tbsp. vanilla extract)

  • 2 egg yolks, at room t°

  • 1 egg, at room t°

  • 1 tbsp. dark rum

  • 300g all-purpose flour

  • 1 tbsp. matcha powder

  • 250g cornstarch

  • ½ tsp. baking powder

  • Zest of ⅓ lemon

  • 1 cup of dulce de leche

  • Unsweetened shredded coconut

Instructions

  1. Preheat oven to 170ºC / 325ºF.

  2. In a bowl mix the all-purpose flour, baking powder, cornstarch, matcha, and vanilla sugar.

  3. In a large large bowl mix butter sugar and vanilla sugar until very creamy. Add egg yolks, whole egg, rum, lemon zest and mix well to incorporate.

  4. Add the dry ingredients to this large bowl in 3 batches and mix well.

  5. Place the dough on a clean surface and using your hands press it into a ball. Wrap the dough in plastic film and let it rest in the fridge for at least 20 minutes.

  6. On a floured surface, roll dough to ½ cm thick.

  7. Cut circles and place them on a buttered cookie tray.

  8. Bake for 20 minutes or until a golden color. Let cool completely on a wire rack.

  9. Put a tbsp. of dulce de leche and fill one round, flat side up and press to sandwich them together, forming alfajores.

  10. Put unsweetened coconut in a plate and roll sides of alfajores.

Natalia Rojas