Peruvian Alfajores With Manjar Blanco

In a large bowl whisk together 2 cups all purpose flour, 1 cup cornstarch, ¾ cup powdered sugar, and ⅛ tsp salt until combined.

In the bowl of a stand mixer, beat 2 sticks butter and 1 egg yolk together on medium speed until well combined, about 4 minutes

Add the flour mixture and mix on low speed until incorporated and then increase to medium and mix until dough resembles loose gravel, about 7 minutes

Line two Suvie pans with parchment paper. Divide dough between the two pans, and press into an even layer with the back of a measuring cup. Refrigerate pans for 20 minutes, then transfer to Suvie, input settings, and cook now.

Bottom Zone: Bake at 300°F for 25 minutes (for Suvie 2.0, Bake at 350°F), Top Zone: Bake at 300°F for 25 minutes (for Suvie 2.0, Bake at 350°F)

While the cookies bake, stir cinnamon into manjar blanco; set aside.

Immediately after the cookies finish baking, remove from Suvie and lift out of pans with parchment sling. Transfer to a cutting board and cut into 18 pieces in a 3 by 6 grid.

Allow cookies to cool and then spread about 1-2 tsp manjar blanco onto half the cookies and then top with a second cookie. Dust with powdered sugar and then serve.