Latin classics · 1 hr 10 min
Classic Alfajores
Tender cornstarch cookies sandwiched with a generous layer of creamy arequipe.
Ingredients
- 4 eggs
- 110 g sugar
- 90 g all-purpose flour
- 20 g cornstarch
- 1 tsp vanilla
- 280 g arequipe
- 50 g toasted shredded coconut
Method
- Heat oven to 185°C / 365°F and line a sheet pan.
- Beat eggs and sugar until tripled in volume. Fold in sifted flour and cornstarch, then vanilla.
- Bake the sponge 11–13 minutes. Roll it warm in parchment or a towel and cool.
- Unroll, fill with 220 g arequipe, reroll and coat the outside lightly with the remainder. Press toasted coconut all around.
Arequipe noteA thin outer layer of arequipe is the perfect glue for the coconut.