Peruvian Alfajores Recipe

All-purpose flour: The main dry ingredient that gives structure to the cookies.

Cornstarch: Helps make the cookies tender and gives them a delicate texture.

Unsalted butter: Adds richness and flavor while keeping the dough soft.

Powdered sugar: Sweetens the dough and is also used for dusting the finished cookies.

Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor.

Dulce de leche: A creamy caramel spread used as the filling between the cookies.

One of the trickiest parts of making these Peruvian Alfajores is rolling out the dough to just the right thickness—about ¼ inch. If the dough is too thick, the cookies will be heavy and cakey, and if it’s too thin, they might break when you try to sandwich them with the dulce de leche. Here’s a simple way to get it just right:

1. First, lightly flour your surface and rolling pin. This stops the dough from sticking without adding too much extra flour, which can make the cookies tough.
2. Roll the dough gently, starting from the center and pushing outward. Try to keep the pressure even so the dough stays the same thickness all over.
3. If you want to be extra sure, you can use two wooden dowels or rulers of the same thickness on either side of the dough. Roll the pin over them so it can’t press the dough thinner than the dowels.
4. When cutting out circles, don’t twist the cookie cutter. Just press straight down and lift it up. Twisting can squish the dough and change the shape.

Getting the thickness right makes the cookies bake evenly, so they’re soft and crumbly but still strong enough to hold the filling. It also helps the dulce de leche stay put without oozing out too much.

I remember the first time I made these, I rolled the dough too thin because I was worried about baking time. The cookies baked fast but cracked when I tried to spread the filling. Now, I always check the thickness and use the dowel trick if I’m in a hurry. It saves me from having to bake a second batch!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the texture a bit denser.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder provides a similar thickening effect and is a good alternative for those avoiding corn-based products.

• unsalted butter - Substitute with coconut oil: Coconut oil can mimic the richness of butter and adds a subtle coconut flavor, which can complement the sweetness of the alfajores.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to create a fine powder, making it a suitable replacement for powdered sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that can add a unique twist to the cookies.

• dulce de leche - Substitute with caramel sauce: Caramel sauce can be used as a filling, though it may be slightly less thick and rich compared to traditional dulce de leche.

• powdered sugar - Substitute with cocoa powder: Dusting with cocoa powder instead of powdered sugar can add a chocolatey flavor and a different visual appeal.

• To keep your alfajores fresh and delightful, store them in an airtight container at room temperature. This will maintain their delicate texture and keep them from drying out.

• If you plan to enjoy them over a longer period, refrigerate the alfajores in an airtight container. This will extend their shelf life to about a week. Before serving, let them come to room temperature to enjoy their full flavor and texture.

• For those who love to plan ahead, alfajores can be frozen. Place the filled and dusted cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the alfajores to a freezer-safe container or a resealable plastic bag. Be sure to label with the date. They can be stored in the freezer for up to three months.

• When you're ready to indulge, thaw the alfajores in the refrigerator overnight. For the best experience, let them sit at room temperature for about 30 minutes before serving.

• If you prefer to freeze the dough instead of the assembled cookies, roll out the dough, cut into circles, and freeze the raw dough circles on a baking sheet. Once frozen, transfer to a freezer-safe container or bag.

• When baking frozen dough, there's no need to thaw. Simply add a couple of extra minutes to the baking time and keep an eye on the edges for that perfect golden hue.

• Remember, dulce de leche can also be stored separately. Keep it in an airtight container in the refrigerator for up to two weeks. This way, you can assemble fresh alfajores whenever the craving strikes.

• Preheat your oven to 300°F (150°C). Place the alfajores on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, just until the dulce de leche filling is slightly soft and the cookies are warmed through. Be careful not to overheat, as this can cause the cookies to become too soft and lose their delicate texture.

• If you prefer a quicker method, use a microwave. Place a few alfajores on a microwave-safe plate. Heat them on medium power for 10-15 seconds. Check the texture and warmth, and if needed, continue heating in 5-second intervals. This method is faster but requires careful monitoring to avoid overheating.

• For a more controlled reheating, use a toaster oven. Set it to a low temperature, around 275°F (135°C). Place the alfajores on the rack or a small baking sheet. Heat for 5-6 minutes, keeping an eye on them to ensure they don't get too warm.

• If you have a steam oven, you can use it to gently reheat the alfajores. Set the steam oven to a low temperature, around 250°F (120°C), and steam for about 5 minutes. This method helps maintain the moisture and texture of the cookies.

• For a more traditional approach, you can use a double boiler. Place the alfajores on a heatproof plate or dish. Set the plate over a pot of simmering water, ensuring the water doesn't touch the plate. Cover the plate with a lid or foil and let the steam gently warm the alfajores for about 5-7 minutes.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the flour and cornstarch, and another one to beat the butter and powdered sugar.

• Electric mixer: Helps to beat the butter and powdered sugar until creamy.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well combined.

• Rolling pin: Used to roll out the dough to the desired thickness of ¼ inch.

• Cookie cutter: Used to cut the rolled-out dough into circles.

• Baking sheet: Used to place the cut dough circles on for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Cooling rack: Allows the cookies to cool completely after baking.

• Spreader knife: Used to spread the dulce de leche on one cookie before sandwiching with another.

• Sifter: Used to dust the finished alfajores with powdered sugar before serving.

Prepare the dough in advance: Make the dough a day ahead and refrigerate it. This allows you to simply roll and cut when ready to bake.

Use pre-made dulce de leche: Save time by using store-bought dulce de leche instead of making it from scratch.

Roll dough between parchment: Roll the dough between two sheets of parchment paper to prevent sticking and make cleanup easier.

Cut multiple cookies at once: Use a large cookie cutter to cut multiple cookies at once, reducing the time spent on individual cuts.

Cool cookies quickly: Place baked cookies on a wire rack to cool faster, so you can assemble them sooner.