👨‍🍳 조리법

1. 1

   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This can be done with an electric mixer or vigorously by hand.

   ⏱️ 5 minutes
2. 2

   Add the egg yolks to the creamed butter mixture, one at a time, beating well after each addition until fully incorporated and the mixture is smooth.

   ⏱️ 3 minutes
3. 3

   In a separate bowl, whisk together the sifted flour and cornstarch to ensure they are well combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; the dough will be crumbly.

   ⏱️ 7 minutes
4. 4

   Gather the dough into a ball, wrap it tightly in plastic wrap, and flatten it into a disk. Refrigerate for at least 1 hour, or until firm enough to handle.

   ⏱️ 1 hour
5. 5

   Preheat your oven to 170°C (340°F). Line baking sheets with parchment paper.

6. 6

   On a lightly floured surface, roll out the chilled dough to about 0.5 cm (1/4 inch) thickness. Use a round cookie cutter (about 5-6 cm or 2-2.5 inches in diameter) to cut out cookies. Re-roll scraps gently as needed.

   ⏱️ 10 minutes
7. 7

   Place the cut cookies onto the prepared baking sheets, leaving a little space between them. Bake for 12-15 minutes, or until the edges are just set and the cookies are pale golden. They should not brown significantly.

   ⏱️ 12-15 minutes
8. 8

   Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial as they are very delicate when warm.

   ⏱️ 30 minutes (cooling)
9. 9

   Once the cookies are completely cool, spread a generous layer of manjar blanco onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat with the remaining cookies.

   ⏱️ 10 minutes
10. 10

    Dust the tops of the assembled alfajores generously with powdered sugar using a fine-mesh sieve just before serving.