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Peruvian Alfajores with Manjar Blanco

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Peruvian Alfajores with Manjar Blanco



Ingredients :

  • 2 cups white sugar
  • 3 sticks butter
  • 5 cups cornstarch
  • 2 cups all-purpose flour
  • 4 eggs
  • 3 tablespoons pisco
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 3 tablespoons water
  • or as needed
  • 2 tablespoons confectioners’ sugar
  • or as needed
  • 2 (14 ounce) cans sweetened condensed milk
  • 1 (6 ounce) can evaporated milk
  • ¼ cup brown sugar
  • ¼ cup confectioners’ sugar
  • or to taste
  • Methods :

  • Preheat the oven to 300 degrees F (150 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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