post-title Alfajores Peruanos (Dessert)
If you love Manjar Blanco, you won’t want to miss this sweet Peruvian dessert. While Alfajores are considered a traditional Argentinian dessert, Peruvian cuisine has its own variation.
Here’s what you’ll need:
- 120g of cornstarch
- 90g of wheat flour
- 8 tablespoons of butter
- 65g of sugar
- 2 egg yolks
- 1 teaspoonful of dry yeast
- 1 tablespoon of brandy
- ½ teaspoon of baking soda
- Vanilla extract
- A pinch of salt
- Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.
- Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, and vanilla and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
- Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.
- Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.
- Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.
- Flip half of the cookies upside down and gently spread about 2 teaspoons of manjar blanco (dulce de leche) on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.
- Enjoy! (or how we like to say in Perú: ¡salud!)