Yield: 50


  • 1 ½ cups A.P. flour
  • ½ cup powder sugar
  • ½ cup cornstarch
  • 8 oz. unsalted butter (room temperature)

Manjarblanco Ingredients:

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
Categories: ,


Manjarblanco Preparation:

  1. Pour milks into a heavy bottom saucepan over medium-low heat.
  2. Stir constantly with a rubber spatula for 30 minutes. Don’t stop stirring or the milk will stick to the bottom and burn.
  3. Remove from heat; let cool to room temperature, refrigerate covered.

Dough Preparation:

  1. In a food processor place, all the ingredients and run it for about two minutes.
  2. Transfer the dough to a clean working surface and knead it for one minute. Wrap it in plastic, and let it rest for at eats 30 minutes in the refrigerator.
  3. Remove your dough from the refrigerator and with your hands make it pliable like a “playdough”, forming a thick disc.
  4. Lightly dust your clean working surface with flour.
  5. With the help of a rolling ping stretch your dough to 1/8’ of thickness.
  6. Use a cookie cutter of 1’ diameter and start transferring your cut discs into a clean cookie sheet. No parchment, nor silicon pad is required.
  7. Bake at 350F for 8-10 minutes. Just until the edges start to turn golden.
  8. Allow cookies to cool completely before touching them.
  9. With the help of a pastry bag fill them like a sandwich with manjarblanco.
  10. When your alfajores are all filled dust them with sifted powdered sugar and enjoy!

*Manjarblanco is our amazing Peruvian thick “caramel” or “dulce de leche”.