You bite down into the sandwich cookie you’ve just been given, and the sweet flavor overwhelms your taste buds. You feel as though you’ve tasted one of the best desserts in the world.
And according to many Peruvians, you have. That’s because you’ve just bitten into a Peruvian alfajor.
Peruvian alfajores are extremely popular Peruvian desserts, featuring their own unique flair compared with other sandwich cookies around the world.
Let’s take a look at what Peruvian alfajores are and how you can enjoy them during your next afternoon tea or coffee break.
What Are Peruvian Alfajores?
Alfajores are essentially sandwich cookies that have been filled with a caramel confection known as dulce de leche, which is made from sugar and milk.
These sandwich cookies originated in the Middle Eastern part of the globe.
Spaniards picked up the habit of creating alfajores from the Moor people and then brought this habit to the South American continent.
Now, in Peru and other parts of the continent, alfajores are a major part of the cuisine.
In fact, brand-name restaurant chains such as La Casa Del Alfajor, are now built around this delectable cookie and perhaps Peru’s most popular alfajor brand.
The Peruvian Version of the Alfajor
You’ll come across different types of alfajores in South America depending on what part of the continent you’re in.
A major difference between the Peruvian alfajor and those in other areas of the continent is that the Peruvian alfajor filling is commonly called manjar blanco, rather than dulce de leche.
Why?
Because “manjar blanco” is typically used on the west side of the Andes, whereas “dulce de leche” is used on the east side.
Either way, you can expect your Peruvian alfajor to be filled with a yummy caramel-like reduction of sugar and milk no matter what side of the mountain you’re on.
The sticky reduction makes for a sticky yet scrumptious cookie that is known to keep well.
This version is quite different from the Argentine alfajor version, whose alfajores also have two but at times use three cookies, known as Triples.
Chile also has a version of the alfajor. In this South American country, it’s not uncommon to find meringue and nuts folded into your cookie mix.
You may also find some alfajores dipped completely in chocolate.
In addition, in some parts of Chile, the alfajores are a smidge thicker.
Finally, the Bolivian alfajor is a mixture of the Peruvian alfajor and the Argentine alfajor.
Bolivian alfajores are typically mixed with flour and then rolled in tasty coconut.
Peruvian Alfajores Ingredients
We’ll show you how to create your own Peruvian alfajores filled with the popular manjar blanco filling.
Here’s a rundown on the key ingredients you’ll need.
- A cup of manjar blanco
- Half a teaspoon of vanilla extract
- A tablespoon of brandy
- Two egg yolks
- One-third cup of granulated sugar
- Eight tablespoons of softened unsalted butter
- One-fourth teaspoon of fine salt
- Half a teaspoon of baking soda
- A teaspoon of baking powder
- Three-fourths cup of all-purpose flour
- A cup of cornstarch
🛒 Amazon Favorites: Essential Baking Tools for Perfect Alfajores
Ready to bake authentic Peruvian alfajores at home? These are the kitchen tools I recommend for achieving bakery-quality results. They’re durable, beginner-friendly, and useful for many other cookie and dessert recipes too.
⭐ Recommended Baking Essentials
🥇 Adjustable Wooden Rolling Pin
Roll your dough to an even thickness for perfectly uniform cookies every time.🍪 2-Inch Round Stainless Steel Cookie Cutter Set
Create classic alfajores with clean, professional-looking edges.🔥 Nordic Ware Natural Aluminum Half Sheet Pan
A heavy-duty baking sheet that promotes even baking and long-lasting performance.🧈 Silicone Baking Mat (Silpat or Similar)
Prevents sticking, eliminates the need for parchment paper, and makes cleanup effortless.🥣 KitchenAid Stand Mixer or Hand Mixer
Easily cream butter and sugar for the light, tender texture alfajores are known for.🍚 Fine Mesh Stainless Steel Sieve
Perfect for dusting powdered sugar evenly over finished cookies.🍫 Small Offset Icing Spatula
Makes spreading dulce de leche smooth, neat, and mess-free.🌬 Cooling Rack
Allows cookies to cool evenly before filling, preventing soggy bottoms.📦 Airtight Cookie Storage Container
Keeps homemade alfajores fresh and delicious for several days.⚖️ Digital Kitchen Scale
Helps measure ingredients accurately for consistently perfect baking results.💡 Pro Tip: Investing in quality baking tools makes homemade alfajores easier to prepare and improves your results. Most of these essentials can also be used for cookies, cakes, pastries, and many other desserts, making them worthwhile additions to any home baker’s kitchen.
How to Make Peruvian Alfajores
- Whisk together the salt, baking soda, baking powder, flour, and cornstarch in a bowl.
- Next, beat the sugar and butter together in a stand mixer’s bowl using the medium speed setting and the mixer’s paddle attachment. Keep beating these two ingredients together until they are fluffy and light. Then, you’ll need to add your vanilla extract, brandy, and egg yolks into the mix.
- Reduce the stand mixer’s speed so that it is at a low level. Then, add your dry mixture (salt, baking soda, etc.) to the stand mixer’s mix. You should see the dough come together nicely, with no dry pocket visible.
- Next, you should turn the dough onto some plastic wrap and shape it into a disk. Then, wrap this smooth disk tightly, and put it in the refrigerator a minimum of one hour.
- Preheat your over to a temperature of 350° Fahrenheit. Then, place silicone baking mats or parchment paper on baking sheets.
- Once an hour or more has passed, unwrap your refrigerated dough. Then, roll it between two freezer paper sheets.
- You should roll the dough to a quarter of an inch thick. Then, take off the top freezer paper sheet.
- Next, cut 24 circles from your dough; the circles should be two inches around. Re-roll these circles as necessary.
- Then, place the circles on your baking sheets, and bake them for between 12 and 14 minutes. When you see the edges turn a golden color and the centers become set, you’ll know that they are ready to remove from the oven.
Powdered Sugar Topping and Manjar Blanco
After your rounds of dough have cooled, you can start assembling your alfajores.
To do this, first sprinkle your cookies with powdered sugar.
Then, turn 12 of the circles upside down.
Next, apply manger blanco to them.
Finally, place the other 12 circles on top to form tasty sandwiches.
Now, it’s time to treat yourself to your own homemade Peruvian alfajores. #bonappetit
Where to Buy Peruvian Alfajores?
If baking is not your thing, you can always shop for Peruvian alfajores at Amazon or you may find them at your local ethnic specialty food store.
Not quite as rewarding but equally as delicious!
Learn More About Peruvian Foods
In addition to learning about how to create your own Peruvian alfajores, we offer a glimpse at many other traditional Peruvian main dishes and desserts you can enjoy on a daily basis or on those special occasions.
For instance, through our blog, you can learn about how to create your own tasty empanadas, or fried pastries, for your next family gathering.
Or you can discover more about the highly popular Peruvian ceviche.
If you’re into alcoholic beverages, we also provide detailed information about a popular drink in Peru called pisco sour, which provides a taste of brandy, lime juice, and other yummy Peruvian ingredients.
Take a peek here to further explore the most in-demand Peruvian dishes and learn how to enjoy this cuisine on a whole new level in the months and years to come.
Or you can shop for Peruvian foods at Amazon if you’re ready for some Peruvian deliciousness.
Peruvian Alfajores Recipe
The Peruvian classic alfajor consists of two buttery, melt-in-the-mouth cookies filled with creamy, sweet pastry filling and topped with sprinkled powdered sugar.
Ingredients
- 1 cup manjar blanco
- 1/2 tsp vanilla extract
- 1 TBSP brandy
- 2 egg yolks
- 1/3 cup granulated sugar
- 8 TBSP softened unsalted butter
- 1/4 tsp fine salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- 1 cup cornstarch
Instructions
- Whisk together the salt, baking soda, baking powder, flour, and cornstarch in a bowl.
- Beat the sugar and butter together in a stand mixer’s bowl using the medium speed setting and the mixer’s paddle attachment. Keep beating these two ingredients together until they are fluffy and light. Then, you’ll need to add your vanilla extract, brandy, and egg yolks into the mix.
- Reduce the stand mixer’s speed so that it is at a low level. Then, add your dry mixture (salt, baking soda, etc.) to the stand mixer’s mix. You should see the dough come together nicely, with no dry pocket visible.
- Turn the dough onto some plastic wrap and shape it into a disk. Then, wrap this smooth disk tightly, and put it in the refrigerator a minimum of one hour.
- Preheat your over to a temperature of 350° F. Then, place silicone baking mats or parchment paper on baking sheets.
- Once an hour or more has passed, unwrap your refrigerated dough. Then, roll it between two freezer paper sheets.
- Roll the dough to a quarter of an inch thick. Then, take off the top freezer paper sheet.
- Cut 24 circles from your dough; the circles should be two inches around. Re-roll these circles as necessary.
- Place the circles on your baking sheets, and bake them for between 12 and 14 minutes. When you see the edges turn a golden color and the centers become set, you’ll know that they are ready to remove from the oven.
- Cool the cookies before assembling your alfajores.
- Sprinkle your cookies with powdered sugar.
- Turn 12 of the circles upside down.
- Apply manger blanco to the center of each cookie.
- Place the other 12 cookies on top to form tasty sandwiches.
Notes
The dough needs to be refrigerated for about an hour or up to 3 days.
Store in an airtight container at room temperature.
Alfajores do not have to be round, use different cookie cutters to make them a special treat.
Serve with milk, tea, coffee or ice cream.
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.