Dairy-Free Alfajores with Dulce de Leche Filling

Instructions

1. 1Preheat your oven to 175°C. Line two large baking sheets with parchment paper.
2. 2In a large mixing bowl, whisk together the 2 cups of Cornstarch, 1 cup of All-Purpose Flour, 1 teaspoon of Baking Powder, 1/2 teaspoon of Baking Soda, and 1/4 teaspoon of Salt until thoroughly combined.
3. 3In a separate large bowl, use an electric mixer to beat the 1 cup of Vegan Butter and 1/2 cup of Sugar together until the mixture is light in color and fluffy, which should take about 2-3 minutes.
4. 4Add the 3 Egg Yolks to the beaten butter and sugar mixture, one at a time, beating well after each addition. Then, stir in the 1 teaspoon of Vanilla Extract and the 1 teaspoon of Lemon Zest.
5. 5Gradually add the dry ingredient mixture from the first bowl to the wet ingredients, mixing on low speed until just combined into a soft dough. Be careful not to overmix the dough.
6. 6Divide the dough in half. Place one half of the dough between two sheets of parchment paper and roll it out to an even 0.635 cm thickness. Use a 5.08 cm diameter cookie cutter to cut out circles from the dough. Repeat this process with the second half of the dough.
7. 7Carefully transfer the cut dough circles to the prepared baking sheets. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set. The cookies should not brown significantly.
8. 8Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely is essential for the cookies to firm up.
9. 9Once the cookies are completely cool, take one cookie and spread a generous amount of Dairy-Free Dulce de Leche onto its flat side. Place another cookie on top, flat side down, to create a sandwich. Repeat with the remaining cookies and dulce de leche. Finally, dust the assembled alfajores generously with Powdered Sugar before serving.

Substitutions

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