alfajor santafesino

Paulina Cocina’s alfajores santafesinos stack three thin baked discs with dulce de leche repostero between them. An irregular spooned glaze of reserved egg white, icing sugar and lemon juice finishes the layers.

Four yolks are mixed with flour, softened butter, a tablespoon of alcohol, salt and warm water. One of the separated whites is reserved for the glaze. The dough is kneaded on the work surface for ten minutes, then rests covered with film in the refrigerator for half an hour.

Flour dusts the work surface, dough and rolling pin as the dough is rolled very thin. The selected cutter makes discs, with scraps folded and rolled again. A fork pricks the discs on a baking tray before about seven minutes in a 180°C oven.

The baked discs cool before assembly. Three discs make each alfajor, with dulce de leche repostero between successive discs. The reserved white is mixed with three tablespoons from the icing-sugar batch, microwaved twice for ten seconds with mixing between, then combined with the remaining sugar.

Lemon juice completes the glaze. A spoon spreads it over each alfajor, leaving the irregular covering described in the recipe.