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Peruvian Alfajores with Manjar Blanco

3

130 min

Peruvian Alfajores with Manjar Blanco

Peruvian Alfajores with Manjar Blanco Photo 1

Time

130 min

Serving

48 persons

Calories

227

Rating

3.00★ (2)

Author: Victoria Buriak
These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.

Ingredients

  • white sugar: 2 cups
  • sticks butter: 3 piece
  • cornstarch: 5 cups
  • all-purpose flour: 2 cups
  • eggs: 4 piece
  • pisco: 3 Tbsp
  • vanilla extract: 2 tsp
  • baking powder: 1 tsp
  • water: 3 Tbsp (or as needed)
  • confectioners' sugar: 2 Tbsp (or as needed)
  • sweetened condensed milk: 2 cans (14 ounce cans)
  • evaporated milk: 1 can (6 ounce can)
  • brown sugar: 0.25 cup
  • confectioners' sugar: 0.25 cup (to taste)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 300 degrees F (150 degrees C).
    Peruvian Alfajores with Manjar Blanco Photo 2
  2. Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
    Peruvian Alfajores with Manjar Blanco Photo 3
  3. Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
    Peruvian Alfajores with Manjar Blanco Photo 4
  4. Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
    Peruvian Alfajores with Manjar Blanco Photo 5
  5. Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
    Peruvian Alfajores with Manjar Blanco Photo 6
  6. Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
    Peruvian Alfajores with Manjar Blanco Photo 7
  7. Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.
    Peruvian Alfajores with Manjar Blanco Photo 8

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