1. PREPARATION:. 2. Beat 4 eggs for 5 minutes with a whisk and mix them with the powdered sugar, beating until creamy. Set aside. 3. Sift together the cornstarch, the flour, and the baking powder. 4. Pour out onto table top; in a well in the centre, place the butter at room temperature, the vanilla extract, the liquer and the egg and sugar cream. 5. Work with your hands until firm. 6. Roll with a rolling pin to a thinkness of 1 1/4 inch and cut into 1 1/2 inch discs with a cookie cutter. Place the discs on a greased and floured cookie sheet. 7. Bake for 20 to 25 minutes at medium (350F), until golden. Remove and cool. 8. To put together each alfajor, spread a 1/4-inch coat of dulce de leche over one disc, cover with another, paint the edge with a little more dulce de leche and roll it on the grated coconut so that it sticks to the edge. 9. HOMEMADE DULCE DE LECHE:. 10. Heat 8 tablespoons of sugar in a thick bottomed pot for 20 minutes at medium, until it reaches a caramel color. 11. Add the milk and the remaining sugar and allow to reach a boiling point. 12. Bring the heat to minimum, and simmer until it thickens, for about an hour. 13. HOMEMADE DULCE DE LECHE - EASY VERSION. 14. Boil an unopened can of condensed milk for two hours in a saucepan filled with water. When you open it, its contents should have a rich caramel color. ---------------------------------------------------------------------------
Nutrition
Ingredients
