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To make the cookies: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, espresso powder, and spices. Set aside.
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In a large bowl, beat together the sugar and butter until pale in color.
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Slowly and thoroughly mix in the egg yolks one at a time, scraping the bowl between additions.
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Stir in the vanilla and pisco.
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Add the dry ingredients to the bowl and stir until combined. The dough will be soft and slightly tacky.
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Shape the dough into a disc and then wrap in plastic or parchment; refrigerate for an hour (or as long as overnight).
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Preheat the oven to 350°F. Line a baking sheet with parchment.
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To shape and bake the cookies: On a lightly floured surface, roll the dough 1/8” thick.
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Cut out 2” round cookies and place them on the prepared baking sheet, leaving about 1” between them.
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Bake the cookies until the edges are golden brown, 10 to 12 minutes.
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Remove the cookies from the oven and allow them to cool completely on the pan, or on a rack.
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To make the filling (dulce de leche): Preheat the oven to 425°F with a rack in the middle.
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Empty the sweetened condensed milk into a glass or ceramic 8” square pan or 9” pie plate; cover tightly with foil.
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Place the pan into a larger roasting pan and add enough hot water to reach halfway up the sides of the smaller pan. Bake the milk for 1 1/2 to 2 hours, checking the water level every 30 minutes and adding more water if necessary to maintain its depth. The filling will become thick, creamy, and a deep caramelized brown.
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Gently remove the pan of dulce de leche from the roasting pan and stir briefly.
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Cool the dulce de leche at room temperature, then refrigerate, covered, until ready to use.
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To assemble the alfajores: Spread about 2 teaspoons of dulce de leche on the bottom of a cookie. Place another cookie, bottom side down, on top, pressing until the filling reaches the edges. If desired, roll the edges of the cookies in your chosen garnish.
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Storage information: Store prepared alfajores, airtight, at room temperature for up to three days. Keep the filling refrigerated and the unfilled cookies frozen if preparing the recipe in advance.
