Peruvian alfajores are delicate, melt-in-your-mouth shortbread-like cookies sandwiched with a luscious layer of manjar blanco (Peruvian dulce de leche). Unlike some versions that are rolled in coconut or coated in chocolate, the classic Peruvian style features a simple, elegant dusting of powdered sugar. The key to their texture is using cornstarch, which creates a tender, crumbly cookie that perfectly contrasts the rich, caramel filling. This recipe is straightforward and yields a batch of truly special cookies for any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon milk (if needed)
- 1 1/2 cups (450 g) manjar blanco or dulce de leche, at room temperature
- 1/2 cup (60 g) powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft and slightly crumbly. If it seems too dry to come together, add the milk, one teaspoon at a time, until it forms a cohesive dough. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps and cut again.
- Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are just barely golden. The cookies should not brown on top. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 teaspoon of manjar blanco on the flat side of one cookie. Top with another cookie, flat side down, to make a sandwich. Gently press together so the filling spreads to the edges.
- Dust the assembled alfajores generously with powdered sugar. For the best texture, let them sit for a few hours (or overnight) in an airtight container before serving; this allows the cookies to soften slightly and meld with the filling.
Tips
- Substitutions: If you cannot find manjar blanco, use a good-quality dulce de leche. You can also make your own by simmering a can of sweetened condensed milk (see note below) or by slowly cooking sugar and milk. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend; the texture will be slightly more crumbly.
- Storage: Alfajores keep well in an airtight container at room temperature for up to 5 days. In fact, they taste better on the second day. You can also freeze the unfilled cookies for up to 3 months; thaw and fill when ready.
- Common Mistake: Overworking the dough will make the cookies tough. Mix just until the flour disappears. Also, do not overbake; the cookies should remain pale. The edges will barely color.
- Rolling and Cutting: If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes. This makes it easier to handle and keeps the cookies from spreading.
Serving Suggestions
Serve Peruvian alfajores as a sweet treat with coffee, tea, or a glass of cold milk. They are perfect for afternoon merienda (snack time), dessert tables, or as a homemade gift during holidays. For an extra touch, serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Variations
- Chocolate-Coated: Dip half of each assembled cookie in melted dark chocolate and let set on parchment paper.
- Coconut Alfajores: After assembling, roll the edges in shredded coconut or desiccated coconut for a classic South American twist.
- Lemon Zest: Add 1 teaspoon of finely grated lemon zest to the dough for a citrusy aroma.
- Spiced Filling: Stir a pinch of cinnamon or a splash of rum into the manjar blanco before filling.
Storage and Reheating
Store assembled alfajores in an airtight container at room temperature for up to 5 days. They do not need refrigeration, but if you live in a hot climate, you can refrigerate them to prevent the filling from softening too much; bring them to room temperature before serving. You can also freeze the unfilled cookies for up to 3 months; thaw at room temperature and fill as needed. Do not reheat alfajores, as the cookies are meant to be served at room temperature and reheating would alter their delicate texture.
Frequently Asked Questions
What is manjar blanco? Manjar blanco is the Peruvian term for a thick, caramelized milk spread similar to dulce de leche. It is made by slowly heating sweetened milk until it reduces and turns a deep caramel color. You can find it in Latin grocery stores or online.
Can I use store-bought dulce de leche? Yes, absolutely. A high-quality store-bought dulce de leche works perfectly. If it is too thick, you can warm it slightly to make it spreadable, but let it cool before filling the cookies.
Why do my cookies spread too much? This usually happens if the dough was not chilled long enough or if the butter was too soft. Make sure to chill the dough for at least 30 minutes, and if your kitchen is warm, chill the cut-out cookies on the baking sheet for 10 minutes before baking.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and kept in the refrigerator. Let it sit at room temperature for 10 minutes before rolling.
Are alfajores supposed to be soft or crunchy? Freshly baked, the cookies are crisp, but after assembling and resting for a few hours, they absorb moisture from the filling and become tender and slightly soft. This is the traditional texture. If you prefer them crunchier, serve them the same day.
Can I freeze the assembled alfajores? It is not recommended, as the filling can make the cookies soggy upon thawing. Freeze the unfilled cookies instead.
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