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  • Writer's pictureCecilia Tupac

An Easy and Delicious Peruvian Alfajores Recipe

Updated: May 30

Peruvian Alfajores Recipe

Are you interested in learning how to prepare Peruvian-style Alfajores? You've come to the right place!


In this article, we'll cover everything you need to know about Alfajores: their origins, how they are enjoyed, and how you can prepare traditional Peruvian Alfajores de Maicena.


What are Alfajores?


Alfajores are soft biscuits (or cookies) that are famous across many Latin American countries. Typically consisting of two circular biscuits baked to perfection, the alfajor is then filled with a sweet caramel called 'dulce de leche' before being dusted with icing sugar. The end result is a delicate, buttery, and very crumbly cookie that melts in the mouth, complemented by a rich and luscious caramel filling that is loved by many!


How are Alfajores eaten?


How to make Peruvian Alfajores

Typically, alfajores are enjoyed as a dessert or sweet snack. Given their small size and ease of making in bulk, they are often served on special occasions, holidays, and as part of a buffet.


Available from many markets, bakeries, and cafés in Latin America, alfajores are the perfect biscuit to have with your cup of tea or coffee, or to make yourself in your own kitchen.


Differences between Countries' Alfajores


Alfajores

While Alfajores are a popular sweet treat eaten throughout the world, many countries have their own distinctive take on this famous biscuit:


  • Argentina: Argentinian Alfajores are typically much larger in size and are often a lot more embellished compared to other versions, with chocolate coatings, desiccated coconut and additional layers of fruit jam often included.

  • Peru: Peruvian Alfajores are prepared using cornflour (Maicena) and are typically smaller in size and have a much more delicate and crumbly texture.

  • Spain: Spanish Alfajores are distinct from their Latin American counterparts, both in size, shape and ingredients used. Whilst recipes differ according to the region, Spanish Alfajores are usually cylindrical in shape and made with a blend of ground almonds, honey and spices to create a more chewy Alfajor.


Varieties of Alfajores


Alfajores come in several varieties, including:


  • Traditional Alfajores: Classic version with dulce de leche (or 'manjar blanco' filling in Peru).

  • Chocolate Alfajores: Either the biscuits are coated in chocolate or the entire Alfajor itself.

  • Coconut Alfajores: Rolled in desiccated coconut for an added sweet flavour and texture

  • Fruit-filled Alfajores: More common with Argentinian Alfajores, these can include a layer of fruit jam in addition to the dulce de leche.

  • Alfajores de Maicena: Most common in Peru, these Alfajores are made primarily with cornstarch, for a more delicate and crumbly finish.

How to make Peruvian Alfajores


Traditional and Chocolate Alfajores

Whilst every Peruvian Alfajor recipe is slightly different, the basic recipe is as follows:


  1. Making the Dough: The basic ingredients for a traditional Alfajor dough includes plain flour, cornflour, sugar and butter.

  2. Bake the Biscuits: Roll out the dough using a rolling pin, and then cut out thin circles using a mould. Pre-heat the oven and bake the biscuits until golden brown.

  3. Prepare the Filling: In Peru, the filling is known as 'manjar blanco' which is made by slowly caramelising sweetened, condensed milk.

  4. Build your Alfajores: Now for the fun part! Spread the dulce de leche on top of an Alfajor biscuit and then put another biscuit on top to create your Alfajor sandwich!

Peruvian Alfajor Recipe


Ready to prepare your Alfajores? Watch the video below for a step-by-step recipe on how to prepare Traditional, Chocolate and Coconut Alfajores.


Alfajores Ingredients:


Traditional Alfajor Dough:

  • 210 gr of cornstarch

  • 210 gr of plain flour

  • 250 gr of margarine or butter

  • 65 gr of icing sugar

Chocolate Alfajor Dough:

  • 170 of cornstarch

  • 60 gr of cocoa powder

  • 190 gr of plain flour

  • 250 gr of margarine or butter

  • 65 gr of icing sugar

Coconut Alfajor Dough:

  • 210 gr of cornstarch

  • 210 gr of plain flour

  • 250 gr of margarine or butter

  • 65 gr of icing sugar

  • 100 gr of desiccated coconut

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