(25 alfajorcitos / 50 caps)
100 gr butter.
1 u egg yolk.
1 u lemon zest.
30 gr impalpable sugar.
150 gr condensed milk.
250 gr cornstarch. (You can add 70 gr more cornstarch or 50 gr flour 0000)
1/2 tsp baking powder. It depends on the humidity of the day.
400 gr dulce de leche confectioner.
In a bowl, combine the butter, powdered sugar, egg yolk, and condensed milk until pale in color.
Perfume with lemon zest.
Sift and incorporate twice the cornstarch and baking powder.
The mixture will be somewhat sticky. Let rest in the fridge for 1 hour on film paper.
Weigh a 10 g portion and form a sphere.
Place on a plate with parchment paper / silpat / non-stick sheet. Press lightly with a fork.
Bake for 8′ to 10′ at 170°C or until its base is firm and slightly golden.
Cool completely. Fill with dulce de leche to taste.