peruvian alfajores

These are Peruvian alfajores. Manjar blanco that is spiked with cinnamon is sandwiched in between two light shortbread cookies. The sides are rolled in powdered sugar. 

Alfajores Recipe

store bought dulce de leche

cinnamon

kosher salt

sweetened condensed milk

cinnamon ((optional))

all-purpose flour

corn starch (sifted)

sugar

salt

unsalted butter (at room temperature)

vanilla extract

egg yolk ((optional))

To a medium bowl, add the store-bought dulce de leche, along with the cinnamon and salt. Mix until smooth and completely combined. Set aside. 

To Make the Manjar Blanco Short Cut:

Preheat the oven to 400 degrees F. Grab a small baking dish, a piece of foil and another larger baking dish that the smaller baking dish fits in.

Pour the sweetened condensed milk into the smaller baking dish and cover it with foil. Place the smaller baking dish in the larger baking dish and fill half way with water. We&#039;re going to be creating a water bath for the sweetened condensed milk to cook in. Transfer to the oven to bake for 1 hour to 1 hour and 15 minutes. You may need to re-fill it at the 45 minute mark since the water can evaporate.

Remove it from the oven and allow it to stand for about 15 minutes. This will cool it down so it&#039;s easier to handle.

Remove the foil from the baking dish and remove it from the water bath. Discard the cinnamon stick and pour the dulce de leche/manjar blanco into a glass or stainless steel bowl. Whisk it until it&#039;s smooth. This happens pretty quickly.

You can do this the day before if you like. This stays good in the fridge in an airtight container for up to two weeks. To temper the dulce de leche, transfer the container (with it&#039;s lid on and all) to a bowl with warm water. This will allow the dulce de leche to become smooth since the cold temperature from the fridge stiffens it quite a bit.

To Make the Manjar Blanco Short Cut #2:

To the medium bowl, whisk together the all-purpose flour, sifted corn starch, powdered sugar and salt. Set aside.&nbsp;

To the bowl of a stand-up mixer (you can also use a medium bowl and an electric hand-mixer), add the butter and vanilla paste or extract. Beat until smooth. Next, add the egg yolk and mix just until incorporated.&nbsp;

Add all of the flour mixture and slowly mix it together (being sure not to go too quickly or else the flour will fly out of the bowl), until combined, about 1 minute.&nbsp;

Scoop the dough out of the bowl and form it into a ball. Place it in the center of a sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic wrap and transfer to the fridge to chill for about 1 hour.&nbsp;

Preheat the oven to 350 degrees F.&nbsp;

When it’s done resting, in the fridge, transfer the dough to the center of a sheet of parchment. Place a sheet of parchment on top and roll it out slowly. (If it’s too cold, let it come closer to room temperature, about 10 minutes.) Roll it out until it’s about 1/2 to 1/4-inch thick.

Using a 3-inch cookie cutter, stamp out cookies, having them as close to each other as possible. Transfer the cookies (I found it easiest to use an offset spatula to pick up the cookies) to a parchment-lined baking sheet, spacing them about 2-inches apart. Transfer to the fridge to chill for about 10 minutes. Repeat until you work your way through all of the dough. I rerolled the dough about 2 more times.&nbsp;

Score the tops of the cookies with a tines of a fork. Transfer to the oven to bake for about 11 to 13 minutes, until the cookies are a bit firm to the touch but have zero color on the edges. These cookies are baked just until set. Allow to cool on the baking sheets until room temperature. 

To Make the Cookies:

When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a piping tip attached (this part is optional). Pipe a round of manjar blanco on all of the cookies facing their opposite sides.&nbsp;

Alternatively, you could also spoon the manjar blanco onto each of the cookies and smooth it out (gently because the cookies are delicate) using a butter knife.&nbsp;

Top each of the cookies with another cookies and lightly press it down. Roll the sides in the sifted powdered sugar.&nbsp;Store in an air-tight container or bag for up to 3 to 5 days.&nbsp;

To Assemble the Alfajores:

https://content.jwplatform.com/videos/zd7mgf6e.mp4

Alfajores

These flaky and sweet Peruvian Alfajores are delicious cookie bites, loaded with a lusciously tasteful Spanish dulce de leche filling, for a decadent snack!

Peruvian Alfajores with Manjar Blanco Recipe

white sugar

butter

cornstarch

all purpose flour

eggs

tbsp pisco

tsp vanilla extract

tsp baking powder

water

confectioners' sugar

For the Manjar Blanco:

oz sweetened condensed milk

oz evaporated milk

brown sugar

Step 1.1

Preheat the oven to 300 degrees F (150 degrees C).

Step 1.2

Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.

Step 1.3

Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.

Step 1.4

Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.

Step 1.5

Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.

Step 1.6

Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.

Step 1.7

Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

A mouth-watering treat that crumbles in your mouth. Try not to eat them all in one go! Serves 18.

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