Alfahores Spanish cookies with boiled condensed milk

Although the homeland of this cookie is Spain, it received its real recognition in South America. Almost all Spanish-speaking countries of this continent have their own version - alfahores.

Ingredients

• 50 g flour
• 150 g cornstarch
• 140 g butter at room temperature
• 1/2 cup sugar
• 1 egg and 1 yolk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• a pinch of salt
• 1 can of boiled condensed milk
• powdered sugar
• coconut or nuts

Directions

1. Sift flour, cornstarch, baking powder, and salt into a bowl.
2. Put butter and sugar in a mixer bowl and beat with a mixer at high speed for 3-4 minutes, until a light cream is obtained. Add the egg while whisking the mixture. Stir in the vanilla extract at the end.
3. Reduce mixer speed and add flour mixture in portions.
4. Remove the dough and halve it. Form two flat discs, wrap in cling film and refrigerate for at least 2 hours.
5. Preheat oven to 175 ° C. Line a baking sheet with baking paper.
6. Take out the first disc of dough and roll it out on a floured surface into a layer 3-4 mm thick. Using a mold, cut out circles 4.5–5 cm in diameter.
7. Place the cookies on a baking sheet, cover with a perforated silicone mat, or place an empty baking sheet on top of the cookies to keep them from rising. Place in oven for 7-8 minutes, until light golden brown. Cool the finished cookies on a wire rack.
8. Put the boiled condensed milk in a pastry bag and squeeze about 2 tsp into the center of the cookie. Cover the condensed milk with a second circle of cookies and press lightly on it so that the condensed milk is evenly distributed over the entire area. The thickness of the condensed milk layer should be equal to the thickness of the cookies.
9. Brush the edges of the resulting sandwich with a little condensed milk and roll in coconut or chopped nuts. Sprinkle the caster sugar over the cookies.