Review Recipe3 stars based on 679 votes
In its Argentinean Origins these cookies are filled with dulce de leche. In this version, our Biscoff Spread takes takes the center stage.
- Prepare the cookies: Mix butter and powdered sugar in a mixer for 2-3 minutes into a uniform mixture. Add egg yolks and Biscoff Spread and keep mixing until they are absorbed into the mixture.
- In another bowl, mix flour, cornflour and baking powder. Add the flour mixture to the mixer bowl and blend at a low speed just until a uniform dough is formed.
- Flatten the dough slightly and wrap in plastic wrap. Refrigerate for at least two hours and up to 24 hours.
- Preheat an oven to 340 degrees and line a pan with baking sheet.
- Roll out the dough to a thickness of approximately 1/5 inch on a lightly floured work surface (if the dough is slightly stiff or crumbly, you can knead it a little). Cut out 60 cookies with a cutter in 1.5 inch in diameter, lift the dough circles gently with a spatula or a wide knife and move to the pan.
- Bake for about 10 minutes until they turn a very light golden hue. Allow to cool completely.
- Assemble the Alfajor: Add the Biscoff Spread into a pastry bag. If it is too stiff, heat it for a few seconds beforehand in a microwave to soften it (take care not to completely liquefy it).
- Arrange half the cookies so that their flat side faces upward and pipe on their centers ½ a teaspoon of filling. Close with another cookie and press lightly.
- You can store in a closed container at room temperature for up to 4 days.