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Alfajores are sweet cookies, popular in Peru and other South American countries. Laura measures with a coffee mug, so let's embrace the Peruvian way!

3/4 mug of corn starch

1 1/2 mug of flour

4 heaping Tablespoons of powdered sugar

2 sticks of butter

1 can of Dulce de Leche

Put cornstarch and flour on clean counter. Sift powdered sugar on top. Cut butter into pats and mix in 1/2 stick at a time. Knead dough adding more flour as needed to keep from sticking to the counter. When dough is totally smooth (she worked it for a good 15 minutes) form into a large ball, wrap with saran wrap and put in the fridge until firm but not too hard to work with. Spread some cornstarch on the counter and roll out some of the dough until it's very thin. Use a small glass to cut out circles.

Bake 5-10 minutes on a cookie sheet that has been greased and floured at 325 until cooked. Put some dulce de leche in a small bag and cut the corner. Squeeze a small amount onto the cookie and put another cookie on top. Sift powdered sugar on top and serve.



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