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My review
Peruvian Alfajores
F Polack
"Delicate shortbread cookies filled with dulce de leche and covered in powdered sugar. This is the Peruvian recipe."
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Ingredients
3 h 35 m servings 229 calsOriginal recipe yields 12 servings (12 alfajores)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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
Per Serving: 229 calories; 13.4 g fat; 24.9 g carbohydrates; 2.5 g protein; < 1 mg cholesterol; 14 mg sodium. Full nutrition
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Reviews
Read all reviews 2122 Ratings
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Most helpful positive review
12/19/2007
I followed the recipe exactly until it came time to start rolling out the dough. It simply would not stick together in a way to make it possible to do the cutouts. So, I used 1/2 teaspoon of van...
Most helpful critical review
3/18/2008
it looked just like it, but tasted so bland. i found another recipe that calls for 2 cups of butter 1/4 cup powder sugar and 2 cups of flour. i added 1/2 of regular sugar and 1 tsp. coconut extr...
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3/18/2008
it looked just like it, but tasted so bland. i found another recipe that calls for 2 cups of butter 1/4 cup powder sugar and 2 cups of flour. i added 1/2 of regular sugar and 1 tsp. coconut extr...
8/23/2008
I am american but i live in peru, these alfajores really dont taste like the peruvian alfajor, first of all you do not use dulce de leche for alfajores, you use manjar blanco wich is similar but...
12/19/2007
I followed the recipe exactly until it came time to start rolling out the dough. It simply would not stick together in a way to make it possible to do the cutouts. So, I used 1/2 teaspoon of van...
8/23/2010
There are many types of alfajores in Peru. They all vary from region to region. The best alfajores are the ones that melt in your mouth and for this i use corn starch...if the recipe calls for...
12/16/2009
To previous comments about the filling - yes, manjarblanco is preferred, but practically impossible to find in the US, and making it is a bit difficult. We've adapted using dulce de leche; but t...
1/7/2008
Perfect and easy - although I added an extra 2 Tbsp. of cold water to get the dough to stick together. My peruvian husband ate the whole batch and I had to make another.
1/4/2011
I replaced the shortening with butter and it turned out perfectly. If you don't want the dough to stick to the surface, spread some flour on the surface, and also on your rolling pin. don't rol...
5/13/2007
My 6 1/2 year old son helped me make these for his home school co-op lesson on Peru. I needed to add a little cold water to make the dough come together, but they came out great. I would make ...