Alfajores are a beloved dessert in Peru. Two light and flaky cookies filled with dulce de leche, or a traditional blancmange cream, or both!
You’ll need a rolling pin and a circular cookie cutter.
For the dough:
Ingredients
- 1/2 cup of unsalted margarine, cold, cut into small cubes
- 3 Tbsp of shortening
- 1/4 cup of powdered sugar
- 1 1/4 cup of pastry flour
- 1/2 cup and 2 Tbsp of corn-starch
Filling:
Your choice! Many people like dulce de leche, and the adventurous can try blancmange.
We suggest your favourite cream frosting, flavoured with maraschino (liqueur, or kid-friendly syrup) and fresh mint!
Directions
- Combine the flour, cornstarch, and powdered sugar.
- Add the shortening and cold margarine cubes to the dry ingredients.
- Combine the ingredients so they are blended, but do not knead or overwork the dough.
- Put the dough in a bag and place it in the fridge for 25 minutes.
- Preheat the oven to 340⁰F.
- After the time has passed, roll out the dough to about ½ cm thickness.
- Cut out circles with a round cookie cutter.
- Place onto a baking sheet.
- Bake for 15-20 minutes, until the edges of the cookies are golden.
- Let them cool for 30 minutes. (Avoid handling them when they are hot! They are very fragile.)
- Spread your filling of choice over half the cookies, and top with the other cookies.
- Dust with a little powdered sugar, or shredded coconut.
- Share with the people you love the most!
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