Name: Alfajores
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 cup cornstarch; 8 oz. unsalted butter (room temperature); 1 can evaporated milk; 1 can sweetened condensed milk

Alfajores

Course: DessertsCuisine: Peruvian

Yield:

Allow me to guide you through crafting a delightful surprise for your loved one. The Alfajores recipe I'm eager to share results in irresistibly soft, buttery cookies brimming with the luscious Peruvian caramel known as manjar blanco, an amazing thick Peruvian “caramel” or “dulce de leche".

View Our Recipe For Manjar Blanco (Peruvian Caramel) Here >>

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Ingredients:

Cookie Dough Ingredients:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch
8 oz. unsalted butter (room temperature)
Manjar Blanco Ingredients:
1 can evaporated milk
1 can sweetened condensed milk

Directions

Manjar Blanco Preparation:
Pour milks into a heavy bottom saucepan over medium-low heat.
Stir constantly with a rubber spatula for 30 minutes. Don’t stop stirring, or the milk will stick to the bottom and burn.
Remove from heat; let cool to room temperature. Refrigerate covered.
Dough Preparation:
In a food processor place, all the ingredients and run it for about two minutes.
Transfer the dough to a clean working surface and knead it for one minute. Wrap it in plastic and rest in the refrigerator for at least 30 minutes.
Remove your dough from the refrigerator, and shape the cookies into thick discs with your hands.
Lightly dust your clean working surface with flour.
With the help of a rolling pin, stretch your dough to 1/8’ of thickness.
Use a cookie cutter of 1’ diameter and start transferring your cut discs into a clean cookie sheet. No parchment or silicon pad is required.
Bake at 350F for 8-10 minutes until the edges turn golden.
Allow cookies to cool completely before touching them.
With the help of a pastry bag, fill them like a sandwich with manjar blanco.
When your alfajores are all filled, dust them with sifted powdered sugar and enjoy!

Alfajores

Ingredients:

Directions

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