Alfajores are one of the most popular cookies in Peru. They are usually made with all-purpose flour and cornstarch but today I want to show you how we can replace the cornstarch part with walnuts.

They are filled with dulce de leche which is a milk-based caramel. When I make alfajores, I usually buy a dulce de leche can by La Lechera but you can make your own Dulce de Leche, the recipe for this homemade dulce de leche or manjar is in another post.

Check out my Instagram stories/hightlights for this recipe so you can have a better idea of how to make these delicious cookies : @Pastry_Tales

Let’s start with the recipe. If you have any question, send me an email to [email protected]

Yield about 15-18 alfajores ( 2 inches round) . You can double your ingredients if you want a bigger batch. You can make them bigger too but I think 2 inches round is a good bite size.

Ingredients

For the cookies

1/2 cup unsalted butter, room temperature

9 tablespoons powdered sugar (not granulated sugar)

1 large egg yolk at room temperature

3/4 teaspoon vanilla extract

1 cup and 2 tablespoons all-purpose flour

2/3 cup ground walnuts, leave some tiny chunks too

1/8 teaspoon salt

For the filling

1 can Dulce de Leche by La Lechera

To decorate

Powdered sugar, sifted

Instructions

1.- In a medium bowl, whisk together ground walnuts, flour and salt. Set aside.

2.- In another bowl and using a mixer and in medium-high speed, beat your butter for 2 minutes. Then, add powdered sugar and mix both ingredients for about 2-3 minutes until light and fluffy.

3.- Add in the egg yolk, mix for 30 seconds. Add vanilla extract and mix until just combined.

4.- Reduce speed to low and gradually add the dry ingredients. Mix well.

5.- Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least 4 hours. I prefer to refrigerate the dough overnight.

6.- When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

7.- Unwrap dough and roll it on a floured surface. Roll to ¼-inch thick . Using a round cookie cutter, make the cookies and place them on the cookie sheet leaving a good space between each cookie. Re-roll as needed. If the dough gets too soft to handle, place it in the freezer for 15 minutes and continue making the cookies.

8.- When you have all the cookie circles on your baking sheet ready to bake, place your the sheet (with the cookies on them) into the fridge for 10 minutes and then bake for 12-13 minutes until the edges are slightly golden.

9.- Let them cool on the baking sheet for 5 minutes and then transfer them to a cooling rack. Do not try to touch or move these cookies right after you take them out of the oven because they are fragile and they can break. Let them cool completely.

10.- To assemble: Turn half of the cookies upside down and spread a thick layer of dulce de leche. I used a pastry bag with a tip (Wilton 1 M) . Place remaining cookies on top of the dulce de leche to create a sandwich. Lightly dust the tops with powdered sugar.

Enjoy!

Store in an airtight container at room temperature.