Best 5 Alfajores Recipe Peruvian Style Recipes

ALFAJORES: DULCE DE LECHE SANDWICH COOKIES

Steps:

• Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.
• Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.
• Add the milk and egg yolks, continue mixing until all the ingredients are well combined.
• Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.
• Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.
• Preheat the oven to 375F (200 ° C).
• Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).
• Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.
• Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.
• Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.
• Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.
• Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.
• You can keep the alfajores or dulce de leche cookies refrigerated for a week.

ALFAJORES

Steps:

• Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
• Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
• Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

ALFAJORES ARGENTINEAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

PERUVIAN ALFAJORES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.

ALFAJORES (PERUVIAN)

Steps:

• Remove labels of of milk cans - do NOT open the can. Boil unopened can(s) of sweet condensed milk in deep pots with plenty of water over a high heat for 1.5-2 hours. The more you boil it the deeper, more caramelly and more flavorful the filling will be. Make sure the water does not run out and the pot does not run dry. Turn off heat and allow water to cool for about 20-30 min. Remove can from water with pinchers and allow the can to cool to room temperature. While milk is boiling, mix dry ingredients in a large bowl. Add butter a stick at a time in chunks, working through to make small chunks (you can use a food processor for the first 2 sticks). When you add the last stick of butter you should be able to form a ball of dough. Try not to overwork dough. Refridgerate dough for 15 min. Roll out dough (I do half at a time) on smooth stone or wooden surface using plenty of flour on both sides and on rolling pin to avoid sticking. Roll out to 1/4 in thick and then cut out shapes with a round cookie cutter. With a spatula or with fingers, arrange cookies onto an ungreased cookie sheet. Continue rolling cookie dough and placing onto baking sheet until all the dough is gone. Bake at 350 degrees until cookies are brown (about 10-15 min.) Remove from oven, cool. Separate cookies from the baking sheet with a spatula. Using a can opener, open the room temperature can(s) of sweet condensed milk. Do not open if still warm. Using a small spreading knife, (like a cheese knife), spread a small amount on the bottom side of a cookie. Place a similar size cookie on top to make a sandwich and put aside (on another baking sheet). Once all cookies have been made into a sandwich, and have been placed on a sheet evenly spaced apart, place about 1/4 cp of powdered sugar on sieve and sprinkle over cookies. Enjoy!