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Bem Casados (Brazilian Wedding Cookies)
- Preheat oven to 400 degrees F. Grease and flour a large baking sheet and reserve.
- Combine eggs and sugar in a large bowl and, using a hand mixer, mix until pale and fluffy, about 5 minutes. Add the baking powder and continue mixing until incorporated.
- Using a wooden spoon or a hand whisk, carefully add the potato starch, a little at a time, being careful not to deflate the batter.
- Transfer the batter to the prepared baking sheet and bake until puffed and golden brown, 8 to 10 minutes.
- When done, remove from oven and let the cake cool slightly. Then, using a small round cookie cutter, cut about 20 discs (depending on the size of your cutter).
- Spread each disc with dulce de leche (about 1 tablespoon). Top with another disc, forming a sandwich cookie. Repeat with the remaining discs.
- In a small saucepan, bring 1/2 cup water to a boil. Once boiling, add the sugar and let it simmer until the sugar is dissolved. Remove from heat and, using a fork, dip each bem casado for several seconds per side in the sugar glaze, placing them immediately on a cooling rack to dry for at least 30 minutes.
- Serve them right away or wrap them individually to give as gifts or party favors.
Notes
- A common complaint about sponge cake is the egg smell or taste. The fresher your eggs, the least egg-y they will taste. You can also run them through a fine mesh strainer to remove the yolk’s film and that should help considerably.
- The cookies will better absorb the sugar glaze if it’s warm. If it’s cold in your kitchen, you can set the glaze over a double boiler while you work.
