Without a doubt, one of the predominant sweet foods in Argentina is alfajores. There are some made of dulce de leche, quince, chocolate, mousse, cornstarch, and puff pastry. There are infinities of combinations and flavors. It has been manufactured in the country for more than 130 years and it is the state with the highest consumption of this product par excellence.
In this case we are going to stop at the typical cornstarch alfajor. This one is unmistakable for its flavor and consistency. It stands out for its mix of dulce de leche and grated coconut.
For this alfajor you need: 300 grams of cornstarch, 150 grams of flour, 2 tablespoons of baking powder, 200 grams of butter, 100 grams of powdered sugar, 3 egg yolks, grated 1 lemon, dulce de leche and grated coconut.
The cornstarch should be mixed and sifted with the flour and baking powder. On the other hand, they beat the butter with the sugar until it is creamy
Apart beat the butter with the sugar until it is creamy.
Add the yolks one by one and little by little the dry ingredients.
Add the lemon zest, mix.
Form the dough and let it rest for 20 minutes.
Then spread it out, on the floured table, with a thickness of half a centimeter.
Cut 5 centimeter diameter medallions.
Place them on greased and floured plates for 20 minutes in a moderate oven.
Remove. Let them cool and join two by two with dulce de leche.
Adhere the grated coconut to the contour.
is 2 tablespoons or teaspoons of the baking powder?