Rating: 3.5 stars 3.5
23 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3

Delicate shortbread cookies filled with dulce de leche and covered in powdered sugar. This is the Peruvian recipe.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 35 mins
Servings:
12
Yield:
12 alfajores
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

229 calories; protein 2.5g; carbohydrates 24.9g; fat 13.4g; cholesterol 0.8mg; sodium 13.8mg. Full Nutrition
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