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These traditional South American sandwich cookies are perfect on the coffee table or as a way to end a Peruvian-inspired feast. FULL RECIPE BELOW.
Check out our entire Peruvian Menu – https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1
Shot and Directed by Eric Slatkin
Producer: Joanna Gryfe
Food Stylist: Sienna Degovia
Culinary Assistants: Hannah Canvasser & Caroline Hwang
AC: Dylan Neal
Editor: Jacob Metiva
RECIPE: ALFAJOR
MAKES 24 COOKIE SANDWICHES
INGREDIENTS
1 can sweetened condensed milk (14 oz.), sealed with label removed
2 cups all-purpose flour, plus extra for rolling
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cut into chunks, room temperature
1/3 cup confectioners’ sugar, plus more for dusting
1 large egg
½ (13.4 ounce) can dulce de leche (manjar blanco in Peru)
PROCESS
– Make your dulce de leche: Place a can of condensed milk into a slow-cooker and cover with water. Turn
slow-cooker onto low and allow to simmer for 8 hours or overnight. Remove the can from the slow-cooker.
Allow to cool.
-Add flour and salt to a glass bowl and whisk together to get rid of any lumps.
-Sift the confectioners’ sugar into a separate large glass bowl to get rid of lumps.
-Add the butter to the confectioner’s sugar and beat with an electric hand mixer
until light and fluffy, about 4 minutes. Crack in the egg and beat until
incorporated, scraping down the sides of the bowl.
-Slowly add the flour into the butter mixture and beat until just combined.
-Divide the dough in two and wrap in plastic wrap.
-Refrigerate for 30 minutes.
-Preheat the oven to 350.
-Line 2 heavy-duty rimmed baking sheets with parchment paper.
-Take the dough out of the refrigerator and let soften for 5 minutes.
-Sprinkle your work surface with a light dusting of flour and roll out each round to
¼ inch thickness.
-Use a 2-inch round cookie cutter to cut out circles.
-Place rounds on the 2 baking sheets.
-Prick the center of each cookie with a fork.
-Bake the cookies for 15 minutes, until golden. Remove from oven and let cool
for 5 minutes.
-Remove to a wire rack to continue until completely cooled.
-Spread 1 heaping teaspoon of dulce de leche in the center of a cookie and
sandwich together with another. Continue with remaining cookies.
-Dust with confectioners’ sugar before serving.