PERUVIAN ALFAJORES

Introduction

These popular powdery cookies filled with creamy dulce de leche are a popular snack from South America. The Spanish version is somewhat different as these are filled with a variety of fillings unlike the South American version, which are filled with dulce de leche (a creamy caramel like filling) What makes these cookies so “melt in your mouth” soft is because of the corn starch (Maizena).


In South America alfajores are found mostly in Argentina, Uruguay, Ecuador, Paraguay, Bolivia, Chile, Colombia, Peru, Venezuela, and Brazil. The traditional cookie is typically covered with powdered sugar. You will also find alfajores covered with grated coconut or chocolate. Dulce de Leche is sweetened condensed milk which has been caramelized in its own can.

Steps

Preheat oven to 180°C/350°F (160°C fan oven)

• In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. 

• While the machine is running, add the egg yolks one at a time, about 2 minutes. 

• Add vanilla and mix

• Add the flour and cornstarch and mix until crumbs are formed,  

• Once it is crumbly, use your hands to form a soft dough. 

• Wrap dough in plastic wrap and let it rest in the fridge for minimum 30 minutes or overnight.

• Divide dough into 2, roll it to a thickness of 1/2 cm 

• Make sure you do not roll them too thin as they will break. 

• With a cookie cutter or food ring, cut circles of 2cm in diameter 

• Bake on a baking sheet lined and covered with parchment paper for 13-15 minutes until they are lightly browned 

• These cookies do not expand in size while baking so you can place them close together

• Cool completely on the baking sheet on a cooling rack

• When completely cooled, fill the Dulce de Leche (I use a piping bag to fill the cookies)

• Use a sieve and cover evenly with powdered sugar

• For best results, let stand for about 2 hours before serving

• They can be stored in an airtight container for at least 2-3 days