Alfajores Peruanos
Alfajores (ahl-fah-HOH-rehs)
Peruvian Dulce de Leche Sandwich Cookies
Crumbly, melt-in-your-mouth shortbread cookies sandwiched with rich dulce de leche (manjar blanco), rolled in powdered sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tiered dessert stand
Garnishes: powdered sugar dusting
Accompaniments: café con leche
Instructions
-
1
Cream butter and powdered sugar until fluffy. Add egg yolks, vanilla, and lemon zest.
-
2
Sift flour, cornstarch, and baking powder together. Fold into butter mixture to form a soft dough.
-
3
Wrap in plastic and chill 30 min.
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4
Roll dough to 5mm thickness. Cut rounds with a cookie cutter.
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5
Bake at 170°C (340°F) for 10-12 min — cookies should not brown, just set.
-
6
Cool completely. Sandwich pairs with generous dulce de leche. Roll edges in powdered sugar.
Did You Know?
Peru calls dulce de leche "manjar blanco" (white delicacy) — and arguments over which country makes the best alfajores can spark passionate debate across South America.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- cookie cutters
- baking sheet
Garnishing
powdered sugar dusting
Accompaniments
café con leche
The Story Behind Alfajores Peruanos
Alfajores arrived in South America with Spanish colonists who inherited the recipe from Moorish confectioners. Peru's version uses an exceptionally tender cornstarch dough and manjar blanco, making them lighter and more crumbly than their Argentine counterparts.
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