Peruvian Alfajores Recipe
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Peruvian Alfajores

By: F Polack 
"Delicate shortbread cookies filled with dulce de leche and covered in powdered sugar. This is the Peruvian recipe."

This Kitchen Approved Recipe has an average star rating of 3.6 Rate/Review | Read Reviews (14)

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
3 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 12 alfajores
 

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 3/4 cup vegetable shortening, chilled
  • 1/4 cup dulce de leche
  • Confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift flour and 1/4 cup confectioners' sugar together into a bowl. Rub the shortening into the flour until completely incorporated to form a dough. Roll out on a floured surface to 1/4-inch thick, then cut into 1 to 1 1/2-inch circles with a small, round cookie cutter. Place circles onto an ungreased baking sheet, and poke each twice with a fork.
  3. Bake in preheated oven for 15 minutes. Disks should be removed from the oven while still pale, they should not brown. Cool completely on a wire rack.
  4. To assemble the alfajores, spread one of the disks with a teaspoon of dulce de leche, then place a second disk on top, creating a sandwich. Repeat with remaining disks, then dust with confectioners' sugar.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 229 | Total Fat: 13.4g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 19, 2007 by Kathleen   view full review
I followed the recipe exactly until it came time to start rolling out the dough. It simply...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on Mar. 19, 2008 by suzan   view full review
it looked just like it, but tasted so bland. i found another recipe that calls for 2 cups of...
The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 23, 2008 by sugarbaby9378   view full review
I am american but i live in peru, these alfajores really dont taste like the peruvian alfajor,...
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Aug. 23, 2010 by mporter   view full review
There are many types of alfajores in Peru. They all vary from region to region. The best...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Dec. 16, 2009 by F Polack   view full review
To previous comments about the filling - yes, manjarblanco is preferred, but practically...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 7, 2008 by Emma   view full review
Perfect and easy - although I added an extra 2 Tbsp. of cold water to get the dough to stick...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on May 13, 2007 by Mrs. Matteson   view full review
My 6 1/2 year old son helped me make these for his home school co-op lesson on Peru. I needed...
The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed on Jan. 4, 2011 by ricfera   view full review
I replaced the shortening with butter and it turned out perfectly. If you don't want the dough...
The reviewer gave this recipe 3 stars. This recipe averages a 3.6 star rating.
Reviewed on Jul. 28, 2009 by YvieWood   view full review
I added vanilla extract and made the cookies much thinner than the original recipe and added...
The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed on Feb. 14, 2008 by Carla   view full review
Kathleen is right about how to make the filling. It's not dulce de leche, but manjarblanco. ...

 

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