Ligia Rossi, who grew up in Costa Rica, is a fan of alfajores, soft and melt-in-your-mouth sandwich cookies filled with dense, creamy, caramelly dulce de leche. These alfajores are tender thanks to egg yolks, butter and cornstarch. Make a simple dulce de leche filling and pipe it between two cookies. The cookies are ready when they are still pale but firm and the bottom is slightly golden. Baking time is crucial for a tender cookie.
Note: Rossi makes a triple batch of these cookies; To enlarge, multiply the measurements by three and use 1 whole egg plus 4 yolks instead of 2 egg yolks. Make as many cans of dulce de leche as desired. You can store an unopened can of dulce de leche (it should not have any dents or dents) for several months. Or use it for ice cream, brownies, pancakes, churros – or eat it straight with a spoon.
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