Argentine alfajores

350 grams cake flour 150 grams corn flour 15 grams baking powder (1 packet) 150 grams of sugar 160 grams butter at room temperature 1 teaspoon of vanilla paste 1 tablespoon Nutella 60 grams water 1 large egg For decorating/covering the alfajores ------------------------------------- Dulce de leche de reposteria (for baking versus for spreading. We want the stiffest dulce de leche possible) Dunking chocolate

Make the cookie bases --------------------- 1. Mix the butter and sugar until well mixed. 2. Add the vanilla, egg, nutella, and water, and mix well for at least 2 minutes, until its all homogenous. 3. Sieve the corn flour, wheat flour, and baking powder together. Add the whole dry mixture to the wet mixture and knead it. It isn't necessary to knead a lot, just enough so it sticks together. 4. Cover with plastic wrap and cool it in the fridge for 15 minutes. 5. Heat oven to 356 degrees Fahrenheit (180 Celsius). 6. Roll the dough out to slightly less than 3/16 inches, (4 millimeter) thickness. You could do 6 millimiter thickness, but thinner is better. 7. Cut circles with a noodle cuttor or cup, about 2 2/3 inches or 2 3/4 inches in diameter. 8. Place parchment paper on a baking sheet and place the circles on the sheet. Put them in the center of the preheated oven for no more than 5 or 6 minutes. Don't do more time or they'll become cruncy; we want them soft. 9. Take the cookies out of the oven and let them cool on a cooling rack for at least 1 hour. Make them alfajores ------------------- 1. Carefully place two tablespoons of dulce de leche in the center of a cookies. Spread the dulce de leche over the surface. 2. Close the alfajor with another cookie 3. Melt the chocolate, in the microwave, or in a double boiler. 4. Bathe sides of an alfajor, then brush one side, then brush the other. Notes ----- I used a brush to coat the cookies. Not the most professional, but you use way too much chocolate if you try to dunk them. First I submerged the sides, and then I brushed one side with chocolate. I let the chocolate completely cool (about 15 minutes) and I turned them around and painted the other side. Not sure how much chocolate and dulce de leche you will need, but at the very least you will need 250 grams of each.