Sift the flour and salt. Put in the table and make a well in the center.
Add the egg yolks and Pisco. With your fingers, start to incorporate the flour with the yolks and Pisco, until a dough is formed.
Knead with your hands until the dough is elastic and doesn´t stick to your fingers. Form a ball, cover with plastic wrap or put in a plastic bag, and rest at room temperature for about 20 minutes.
Preheat the oven to 350ºF.
Sprinkle the table with flour. Take a small portion of the dough and roll with a rolling pin until very thin. You should be patient and keep rolling, until you get a perfect, smooth layer. Cut in 1 inch circles.
Place them in a baking sheet covered with parchment or with Silpat, and prick each one several times with the tines of a fork.
Bake for 8 minutes. The cookies should be cooked but remain completely pale. Cool on wire racks.
Place one layer of cookies on a plate, and put ½ teaspoon dulce de leche on each one. Cover with another cookie. Place ½ teaspoon pineapple marmalade and top with a third cookie.
Sift confectioners sugar over them.
Place each volador in a paper candy cup, and serve.
Recipe by PERU DELIGHTS at https://perudelights.com/pamper-your-mom-with-these-mini-voladores/