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Peruvian Alfajores
Reviews:
August 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 2 cups of flour, then i mix 1 cup of flour and 1 cup of cornstach. Dulce de leche works but if you want to make manjarblanco, all you do is get a can of condense milk and cook in a pressure cook for 20 minutes and voila...manjarblanco.

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