I loved this recipe 27 years ago when I was in Chile. I haven’t made it in years, but I do remember my family really enjoyed it.
1 Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking powder; set aside.
2 In a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough will be stiff like a cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a 9 inch circle. Place on cookie sheets and prick with a fork in several places.
3 Bake in the preheated oven for 10 to 12 minutes, or until golden brown. Set aside.
4 Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. In a small measuring cup, combine the brandy and water.
5 Place one cookie layer on serving plate. Sprinkle with brandy mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used.