Peruvian Alfajores


On the 5th Day of Christmas Cookies Around the World, I give you a recipe for Peruvian Alfajores. These cookies are delicious. They consist of dulce de leche sandwiched between two soft, but crumbly cookies. There are different types of alfajores, but the variation I’m focusing on is what is most commonly found in Peru. According to my research, anyway.

Alfajores can trace their origins in the Middle East. The Spaniards developed a love for alfajores from the Moors and brought it to South America, where alfajores have become very popular.

Peruvian Alfajores
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  1. 1 cup cornstarch
  2. 3/4 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/2 cup butter, softened
  7. 1/3 cup granulated sugar
  8. 2 large egg yolks
  9. 1 tablespoon milk
  10. 1/2 teaspoon vanilla extract
  11. 1 cup dulce de leche, at room temperature
  1. In a medium bowl, whisk cornstarch, flour, baking powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.
  3. Add the egg yolks, milk, and vanilla extract. Mix until just combined.
  4. Reduce speed to low and gradually add in the dry mixture. Mix until the dough comes together.
  5. Turn dough onto a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate for 1 hour.
  6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  7. Unwrap dough and roll between two sheets of parchment paper to 1/4-inch thick. Remove top sheet of parchment paper. Cut 24 2-inch rounds from the dough. Re-roll as needed.
  8. Bake for 12-14 minutes or until edges are golden.
  9. Transfer to a wire wrack to cool completely.
  10. Spread a thick layer of dulce de leche on the bottom of one round and top with another round. Repeat with remaining cookie rounds.
  11. Enjoy!
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