- 2 1/4 cups all-purpose flour*
- 1 3/4 cups cornstarch*
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, soft
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 large egg yolks
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons orange zest (no white bitter part)
- 1 can or jar dulce de leche, about 14 ounce
- 8 ounces premium dark chocolate
- 8 ounces premium white chocolate
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Sift together flour, cornstarch, baking powder and baking soda and set aside.
- Mix soft butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time waiting for previous yolk to be fully incorporated. Add salt, vanilla extract and lemon zest and combine well.
- Add flour all at once and mix until just combined. Press dough about 1/2 inch thick onto a plastic food film lined cookie sheet and place in refrigerator for about 30 minutes or until well chilled.
- Meanwhile spread coconut on cookie sheet and place in oven for approximately 10 minutes or until coconut is lightly toasted.
- Prepare 2 cookie sheets by lining with parchment paper or brushing with a thin coat of butter. Set aside.
- On a lightly floured surface roll half of dough slightly thinner than 1/4 inch thick. Using round cookie cutters about 1 1/2 to 2 inch diameter cut circles and place on cookie sheets about a half inch apart. Repeat with remaining dough.
- Bake until cookies are very light pale golden, about 8-10 minutes.
- When cookies have cooled sandwich with about two teaspoons of dulce de leche and press together ensuring dulce de leche does not reach edges.
- Chop each type of chocolate into small and even pea size pieces. Place each in a separate bowl. Place a saucepan filled with one inch water on heat source and bring to boil. Once boiling turn to low simmer and place white chocolate over low simmering water. Stir constantly until chocolate is fluid. Do not heat chocolate above 115°F (feels like warm bath water).
- If chocolate is very thick and not fluid at this point, add a teaspoon of vegetable oil (not olive) to make it thinner (Do not add water, as this will make the chocolate seize). Add more oil if needed.
- Dip Alfajores into chocolate, either completely or partly and place on plastic food lined cookie sheet. Place in refrigerator until chocolate is set.
- Melt dark chocolate in same manner, adding oil if necessary. Dip Alfajores and return to refrigerator until chocolate is set.