Peruvian Alfajores with Manjar Blanco
Recipe By:Kara Marie Cormier
“These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.”
- 2 cups white sugar
- 3 sticks butter
- 5 cups cornstarch
- 2 cups all-purpose flour
- 4 eggs
- 3 tablespoons pisco
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3 tablespoons water, or as needed
- 2 tablespoons confectioners’ sugar, or as needed
- Manjar Blanco:
- 2 (14 ounce) cans sweetened condensed milk
- 1 (6 ounce) can evaporated milk
- 1/4 cup brown sugar
- 1/4 cup confectioners’ sugar, or to taste
- Preheat the oven to 300 degrees F (150 degrees C).
- Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
- Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
- Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
- Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
- Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
- Pour confectioners’ sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners’ sugar.