Peruvian Alfajores With Manjar Blanco Recipe

Name: Peruvian Alfajores With Manjar Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 300 degrees F (150 degrees C).
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.

2149

kcal

Calories

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups white sugar, 3 sticks butter, 5 cups cornstarch, 2 cups all-purpose flour, and more.

Yes, Peruvian Alfajores With Manjar Blanco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Alfajores With Manjar Blanco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions