Lunchbreak: Alfajor de Maicena , prepared by Lucila Giagrande and details about the Taste of Ravenswood event

Lucila Giagrande

Lucila's Homemade Alfajores
(773) 354-3830
www.lucilashomemade.com

Event:
Taste of Ravenswood
Friday, November 18
7:00 p.m. - 10:00 p.m.
Ravenswood Event Center
4043 N. Ravenswood
Chicago

For tickets and more information:

ravenswoodchicago.org/

Alfajor de Maicena

Ingredients:
1 1/2 cups flour
3 cups corn starch
1/2 tsp baking soda
2 tsp baking powder
2 sticks of butter (room temp)
3/4 cup sugar
3 egg yolks
1/2 tsp lemon extract
1 1/2 tsp pure vanilla extract
2 lbs. dulce de leche
8 oz shredded coconut

Directions:
Sift corn starch, flour, baking powder and baking soda and put in a large mixing bowl. In a standing electric mixer, cream the butter and the sugar. Mix for about five minutes until all sugar granules are dissolved. Add lemon and vanilla extracts. Add the egg yolks, one at a time, mixing well after each addition. Stir until all ingredients look incorporated. Take dough out of bowl and wrap in plastic wrap. Let rest in refrigerator for 30-45 minutes. Roll dough on floured surface to a 1/4 inch thick. Cut dough with a round cookie cutter. Transfer to greased cookie sheet and bake for about 12 minutes at 350 degrees.

To Assemble:
Place cookie discs flat side up on a cookie sheet. Pipe a good amount of dulce de leche. Place another cookie on top as to make a sandwich. Roll in coconut.

http://dovetailbrewery.com/