Alfajores were an ancient traditional Spanish confection, having originated from the time of the Moorish occupation of Andalusia. It evolved from the alaju, a Middle Eastern sweet. It was exported via colonization to several Latin American countries, and adapted by each country. Most versions usually consist of a shortbread cookie sandwiched together with manjar blanco, or dulce de leche. It is an extremely popular sweet in Peru. This is the Peruvian version.
- 1pound flourall purpose (4 cups)
- 2oz. powdered sugar(1/2 cup)
- 1tsp. salt
- 1pound butterroom temperature (2 cups, or 4 sticks)
- 1tsp. vanilla extract
- 1recipe manjar blanco(see Recipe page)
This recipe yields approximately 2 pounds 2 ounces of dough.
You can mix the butter and vanilla in by hand, if you don't have a mixer. Knead until blended, but be very careful not to over-knead, or the cookies will be tough and will be misshapen when baked.
The baked cookies are delicate. Store flat, with parchment sheets between layers.
The shortbread cookies freeze well; but manjar blanco may become grainy or slimy when frozen. Freeze unfilled cookies, but keep manjar blanco and filled cookies at room temperature.
The filled cookies will keep for several days at room temperature.
Recipe by Jennifer Ramos Lorson.