Desserts · Peruvian cuisine
How to Make Cornstarch Alfajores | Authentic Peruvian Recipe
- Total time1 h 30 min
- Servings45
- DifficultyEasy
Immerse yourself in the delicious experience of cornstarch alfajores, a baking classic that delights with its soft texture and irresistible sweetness. Originally from Latin America, these sweets are a perfect combination of two cornstarch cookies filled with dulce de leche (in Peru, manjar blanco) and coated with grated coconut, a treat that is both a pleasure for the palate and a tribute to culinary tradition.
Cornstarch alfajores are much more than a simple dessert; they are an expression of Latin America's rich culinary and cultural heritage. Every bite brings back memories of moments shared with loved ones, festive celebrations and the joy of everyday life.
Besides their own charm, cornstarch alfajores pair wonderfully with other desserts such as crema volteada (Peruvian flan) and brownies (recipe in Spanish). The smoothness and creaminess of crema volteada perfectly complement the sweetness of the alfajores, while the rich, chocolatey flavor of a brownie provides a delicious contrast that leaves everyone wanting more.
So, are you ready to set off on a culinary journey to the flavors of Latin America with cornstarch alfajores, crema volteada and brownies? Join us as we explore the sweetness and tradition of Latin American baking and discover new pleasures together.
Long live the sweetness of cornstarch alfajores and the richness of Latin American baking!
Did you like this recipe? ✨
Save it, share it or make it this weekend. And don't forget to subscribe for more authentic, easy Peruvian recipes!
Peruvian Alfajores (Cornstarch Cookies with Manjar Blanco)
- Prep time
- 30 min
- Cook time
- 1 h
- Total time
- 1 h 30 min
- Oven temperature
- 180 °C
- Servings
- 45
- Difficulty
- Easy
Best season: All year round
Ingredients
Dough
Manjar blanco (dulce de leche) without evaporated milk
How to Make Cornstarch Alfajores
Dough
Mix all the ingredients and knead patiently until everything is well combined. Wrap the dough in plastic wrap and let it rest overnight, or for at least 5 hours.
Manjar blanco without evaporated milk
Remove the label from the can and place it in a pressure cooker, covered with water. Leave it in the pressure cooker for one hour from the moment it comes to a boil, over medium heat. Let it cool and only open the can once it is cold. For a more workable manjar, beat it until you get the texture you want.
Shape and bake
Take the dough out of the refrigerator 15 minutes before you start working with it. Divide it in two and roll it out to an even thickness. The dough won't rise or spread, so cut the cookies exactly the size you want them to be. Cut out the rounds with a cutter and, using a spatula, place them on a baking tray lined with parchment paper. It's important not to handle the dough too much; use a little flour (in small amounts) to keep reusing the dough. Bake for 8–10 minutes.
Let the cookies cool, then sandwich them with manjar in the middle and dust with powdered sugar.