1 ½cupsself-rising flour - see Ingredients in post for substitution
¾cupcornstarch
Instructions
Make the Alfajores
Prepare filling(s)first. Preheat the oven to 350°. Gather equipment.
In a large mixing bowl, combine the softened butter, egg yolk, sugar, vanilla, and anise seeds. Using a hand mixer, a stand mixer, or muscle power and a spatula, cream the ingredients until smooth and creamy.
Sift the flour and the cornstarch. Add the sifted ingredients to the creamed ingredients. Mix thoroughly using a mixer. The mixture should be crumbly.
Gather the crumbly mixture with your hands, and work it into a ball. Cover with a towel or plastic wrap, and refrigerate for one hour.
Bake in a 350° oven until golden brown. Cool on a wire rack.
Spread half of the cookies with a generous amount of filling. Top with the remaining cookies. Use a sieve or a sifter to apply powdered sugar.
Notes
Your number of cookies will vary according to thickness and the size/shape of your cookie cutter. I got 15 using a 2" diameter cookie cutter.I added 60 minutes to the prep time to account for making any fillings. This time will vary according to what filling you choose (manjar blanco takes the longest), or if you choose a ready-made filling.I calculated the calories by using 2 teaspoons manjar blanco with 2 cookies to come up with a very ballpark figure for reference only.
Nutrition
Calories: 241kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com