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Food

Watch Ligia Rossi ‘Chef That!’ Alfajores Cookie

Redbird pastry chef Ligia Rossi makes alfajores — soft, tender cookies — filled with dulce de leche.

By Mark E. Potts
, Laurie Ochoa, Betty Hallock, Stephanie Breijo and Brandon Ly
Ligia Rossi, the pastry chef at Redbird in downtown Los Angeles, makes soft, melt-in-your-mouth alfajores — sandwich cookies filled with creamy, caramel-y dulce de leche. These alfajores are tender thanks to the egg yolks, butter and a high ratio of cornstarch. Make an easy dulce de leche filling and pipe it between two cookies. The cookies are done when they’re still pale but set, and the bottoms are lightly golden. The baking time is key for a delicate cookie. Get the recipe.

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Food
Mark E. Potts

Mark E. Potts is a former senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Brandon Ly

Brandon Ly is a senior art director for the Food section at the Los Angeles Times. He started his career at DoorDash and led design teams at the innovation firm Ideo in Shanghai and San Francisco. Ly is a graduate of Stanford University’s product design program and founder of the Black Bean Grocery.

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