Peruvian Alfajores


Peruvian alfajores desert recipe
Peruvian Alfajores (aka flaky cream sandwich cookies) (Alfa-hor-ays)

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:


  • 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


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!


  • 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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