Monday Recipe: Peruvian Alfajores


These traditional South American sandwich cookies are perfect on the coffee table or as a way to end a Peruvian-inspired feast.




1 can sweetened condensed milk (14 oz.), sealed with label removed

2 cups all-purpose flour, plus extra for rolling

¾ teaspoon kosher salt

1 cup (2 sticks) unsalted butter, cut into chunks, room temperature

1/3 cup confectioners' sugar, plus more for dusting

1 large egg

½ (13.4 ounce) can dulce de leche (manjar blanco in Peru)

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- Make your dulce de leche: Place a can of condensed milk into a slow-cooker and cover with water. Turn 

slow-cooker onto low and allow to simmer for 8 hours or overnight. Remove the can from the slow-cooker. 

Allow to cool.

-Add flour and salt to a glass bowl and whisk together to get rid of any lumps. 

-Sift the confectioners’ sugar into a separate large glass bowl to get rid of lumps. 

-Add the butter to the confectioner’s sugar and beat with an electric hand mixer 

until light and fluffy, about 4 minutes. Crack in the egg and beat until 

incorporated, scraping down the sides of the bowl. 

-Slowly add the flour into the butter mixture and beat until just combined. 

-Divide the dough in two and wrap in plastic wrap. 

-Refrigerate for 30 minutes.

-Preheat the oven to 350.

-Line 2 heavy-duty rimmed baking sheets with parchment paper. 

-Take the dough out of the refrigerator and let soften for 5 minutes. 

-Sprinkle your work surface with a light dusting of flour and roll out each round to 

¼ inch thickness. 

-Use a 2-inch round cookie cutter to cut out circles. 

-Place rounds on the 2 baking sheets. 

-Prick the center of each cookie with a fork. 

-Bake the cookies for 15 minutes, until golden. Remove from oven and let cool 

for 5 minutes. 

-Remove to a wire rack to continue until completely cooled. 

-Spread 1 heaping teaspoon of dulce de leche in the center of a cookie and 

sandwich together with another. Continue with remaining cookies. 

-Dust with confectioners’ sugar before serving.