Alfajores Recipe

Hey, fellow baker! Ready to take a quick trip to Peru? We’re not just making cookies today. We’re crafting a piece of history, a sweet tradition loved across Latin America.

When I first learned about alfajores, I was totally hooked. These aren’t your average cookies. They’re these delicate, melt-in-your-mouth shortbread sandwiches filled with a creamy caramel called dulce de leche. In Peru, they call it manjar blanco.

The alfajor has a cool story. It traveled from the Middle East to Spain, then sailed across the ocean to South America. Lots of countries have their own version, but the Peruvian style is special. The secret? A ton of cornstarch. This makes the cookie so light and tender it basically melts in your mouth. And the best part? The homemade manjar blanco filling. It’s what makes this recipe truly authentic. I can’t wait to show you how to make it. It’s a labor of love, but trust me, it’s worth it.

Recipe Overview

Let’s get organized before we get our hands all doughy. This recipe is more of a project than a quick bake. But every single step is a joy. The homemade manjar blanco takes a little time, but the flavor is unmatched.

Timing: This recipe takes about an hour and 35 minutes from start to finish. Most of that time is for the manjar blanco to bake and the dough to chill. The hands-on part is closer to 35 minutes, with the cooking and chilling happening in the background.

How many does this make? This recipe makes about 11 good-sized cookies. They’re delicate, so you’ll want to share them with a friend or two. If you’re baking for a crowd, it’s easy to double or triple the recipe. I even made a table for you to make scaling simple!

Batch Size	Servings (approx.)	Condensed Milk	Flour	Corn Starch	Butter
Single	11	1 can	1.75 cups	0.5 cups	1 cup
Double	22	2 cans	3.5 cups	1 cup	2 cups
Triple	33	3 cans	5.25 cups	1.5 cups	3 cups

Difficulty: I’d call this an intermediate recipe. The steps aren’t super hard, but they do require a bit of patience and a gentle touch—especially with the delicate dough and the hot manjar blanco. Don’t worry, I’ll give you plenty of tips to make it a breeze!

What you’ll need:

• Baking Sheets: You’ll need a standard half-sheet baking pan.
• Mixing Bowls: A few medium-sized bowls are a must for your dry and wet ingredients.
• Stand Mixer: A stand mixer makes creaming the butter and sugar easy, but a hand-held electric mixer or even a sturdy whisk will work. You’ll just need some elbow grease!
• Cookie Cutter: A 3-inch cookie cutter is perfect.
• Offset Spatula: This is my secret weapon! It helps you move the delicate cookies without breaking them.
• Piping Bag: This is optional but highly recommended for a nice, clean filling. A simple Ziploc bag with a corner snipped off works just as well.

Can you make it ahead? The good news? Yes! This recipe is perfect for make-ahead prep. The manjar blanco can be made up to two weeks in advance and kept in the fridge. The cookie dough can also be made a day or two before and chilled until you’re ready to bake.

Ingredients

Every great recipe starts with great ingredients. The beauty of alfajores is in their simplicity. Each ingredient plays a key role. We’ll be working with two main parts: the manjar blanco and the shortbread cookie.

For the manjar blanco, all you need is a 14-ounce can of sweetened condensed milk. This is the one magical ingredient that turns into a rich caramel in the oven. The cinnamon stick and a pinch of salt are optional but I highly recommend them—they add a subtle warmth that takes the flavor to the next level.

For the shortbread cookies, the texture is everything. You’ll need:

• 1 ¾ cups of all-purpose flour
• ½ cup of cornstarch (This is the secret to that melt-in-your-mouth texture!)
• ½ cup of powdered sugar (Sift this and the cornstarch to avoid lumps.)
• A little kosher salt to balance the sweetness.
• A full cup of unsalted butter (Make sure it’s at room temperature so it creams properly.)
• 2 teaspoons of vanilla extract or paste
• An optional large egg yolk (This helps bind the dough and adds a bit of richness.)

Quick note on substitutions: The recipe is best with homemade manjar blanco, but you can use a high-quality, store-bought dulce de leche to save time. For the butter, unsalted is best, but if you only have salted, just leave out the salt from the recipe.

Step-by-Step Method

Let’s get cooking! The process is split into three main parts: making the filling, making and baking the cookies, and putting it all together.

Making the Manjar Blanco

First, let’s create our luscious filling. Start by preheating your oven to 400°F. Grab a small oven-safe baking dish and a larger one it can sit inside. This is how we’ll create our water bath.

Pour the sweetened condensed milk into the smaller dish, throw in the cinnamon stick and a pinch of salt, and cover it tightly with foil. This foil is key—it keeps the condensed milk from browning too fast. Place the small dish inside the larger one and carefully fill the larger one halfway with warm water. This water bath makes sure the milk bakes gently and evenly.

Now, slide it into the oven. You’ll bake it for about 1 hour to 1 hour and 15 minutes. Around the 45-minute mark, check on the water bath and add more water if it has evaporated. The color will change from a pale white to a deep, rich caramel brown. Once it’s done, take it out and let it sit for about 15 minutes to cool a bit. Whisk it until it’s smooth. It’s truly amazing to see it turn into a silky-smooth caramel right before your eyes!

Making the Cookies

While the manjar blanco cools, let’s start on the cookies. In a medium bowl, whisk together the sifted flour, cornstarch, powdered sugar, and salt.

Next, use a stand or hand mixer to beat your room-temperature butter until it’s super creamy and smooth. Then, add your vanilla and the optional egg yolk, mixing until it’s just blended.

Now for the dry ingredients. Add the flour mixture and mix on a low speed. You don’t want to go too fast or you’ll have a flour dust storm! The dough will come together in about a minute. Scoop it out, form it into a round disc, and wrap it tightly in plastic wrap. We need to give it a good rest in the fridge for about an hour. This chilling time is not optional—it helps the butter harden and keeps the cookies from spreading too much in the oven.

Once chilled, preheat your oven to 350°F. Roll out the dough between two sheets of parchment paper. This is a pro-tip! The parchment keeps the delicate dough from sticking and cracking. Roll it out to about ¼ to ½ inch thick. Using a cookie cutter, stamp out your cookies and carefully move them to a parchment-lined baking sheet using an offset spatula. You can re-roll the scraps a couple of times.

Before baking, gently score the tops of half of your cookies with a fork—these will be the top halves of your sandwiches. Bake for 11 to 13 minutes. You want them to be pale, with zero color on the edges. When you touch them, they should feel just a little firm. That’s how you know they’re perfectly baked. Let them cool completely on the baking sheet.

Assembling the Alfajores

This is the best part! Make sure your manjar blanco is a smooth, spreadable consistency. If it’s too stiff from the fridge, just place the container in a bowl of warm water to soften it.

Place half of your cookies upside-down on a flat surface. Using a piping bag (or a simple butter knife), pipe or spoon a round of manjar blanco onto each one. Gently place a second cookie on top and lightly press it down. The filling will create a beautiful, even layer.

Finally, roll the sides of each cookie sandwich in sifted powdered sugar. This final step not only looks beautiful but also helps contain the filling and creates a lovely, soft texture on the outside.

Variations & Customization

This recipe is a classic, but it’s also a great way to get creative!

Filling Variations: While manjar blanco is traditional, you can play with other fillings. I’ve found that guava jam or even Nutella make for some delicious and unexpected versions.

Gluten-Free: This recipe’s high cornstarch content makes it a great one to try with a gluten-free flour blend. You’ll get a similar, tender result with a 1-to-1 substitute, but just know the dough might be even more fragile.

Vegan Version: To make this vegan, you’ll need to use a high-quality vegan butter substitute and a plant-based condensed milk. The egg yolk can be left out, but the dough will be even more delicate.

Customizing the Finish: Instead of powdered sugar, try rolling the sides in shredded coconut or even chopped nuts like almonds or walnuts for a different flavor and texture.

Serving & Storage

The moment they’re ready, these alfajores are begging to be eaten! They are perfect served on a nice platter with a steaming cup of coffee or a cup of tea. They also go wonderfully with a scoop of vanilla ice cream or sorbet on the side.

For storage, put them in an airtight container or bag. They will keep beautifully at room temperature for 3 to 5 days. The best part? They actually get better over time as the cookies soak up moisture from the manjar blanco and get even softer.

If you made the manjar blanco ahead of time, you can store it in an airtight container in the fridge for up to two weeks. The cookies themselves can also be stored in an airtight container at room temperature. For longer storage, you can freeze the unbaked dough or the un-filled cookies for up to a month. Just thaw them before baking or filling!

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