Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.

  • Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.

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

  • Slice dough logs into 1/4-inch cookies and place on a baking sheet.

  • Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.

  • Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.

  • Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Nutrition Facts

175 calories; protein 1.8g; carbohydrates 23.2g; fat 8.4g; cholesterol 22mg; sodium 105.8mg. Full Nutrition