Alfajores

Name: Alfajores
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 250 g cornstarch dough; 150 g manjar blanco; powdered sugar to dust; 1 pinch salt; 1 tsp vanilla

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Alfajores, a beloved sweet treat in Peru, are a staple in homes and bakeries alike. These cookies, often enjoyed with a cup of coffee or as an afternoon indulgence, are crafted with care, using generous amounts of fat and a pinch of salt judged by hand. This version captures the essence of a family kitchen, where recipes are passed down and shared at the table.

Biting into an alfajor is a moment of pure delight. The cornstarch dough creates a tender, crumbly texture that melts in your mouth, while the rich manjar blanco offers a sweet, creamy contrast. Finished with a dusting of powdered sugar and a hint of vanilla, these cookies invite you to savor each bite.

Ingredients

250 gcornstarch dough
150 gmanjar blanco
powdered sugarto dust
1 pinchsalt
1 tspvanilla

Method

Begin by allowing 250 g of cornstarch dough to come to room temperature. This ensures that the dough is pliable and easier to work with. If it's too cold, it may crack when you roll it out.
In a mixing bowl, combine the room temperature dough with a pinch of salt and 1 teaspoon of vanilla. Use your hands to gently knead the ingredients together until the dough is smooth and the vanilla is evenly distributed. This step enhances the flavor and texture of the dough.
Lightly flour a clean surface and roll out the dough to a thickness of about 1/4 inch. Use a round cookie cutter to cut out circles, approximately 2 inches in diameter. The uniform thickness ensures even baking.
Preheat your oven to 350°F (175°C). Arrange the dough circles on a baking sheet lined with parchment paper, leaving a bit of space between each one. Bake them until they are firm to the touch and slightly golden on the edges, which should take about 12-15 minutes. They should not brown too much, as they need to remain tender.
Once baked, allow the cookies to cool completely on a wire rack. This cooling step is crucial as it prevents the cookies from breaking when you assemble the alfajores.
Spread a generous layer of 150 g of manjar blanco on the flat side of one cookie. Gently press another cookie on top to form a sandwich. The manjar blanco should slightly ooze out the sides, indicating a good filling amount.
Finish by dusting the alfajores with powdered sugar. This adds a delicate sweetness and a beautiful finish to the cookies. Serve at room temperature, which is when the flavors and textures are at their best.