Alfajores (Peruvian Style) with Manjar Blanco Recipe

If you’ve ever wanted to whip up a truly irresistible treat that transports you straight to the heart of Peru, you’re going to adore this Alfajores (Peruvian Style) with Manjar Blanco Recipe. These delicate, buttery cookies sandwiched with luscious, creamy manjar blanco are not just any cookies—they’re a celebration of flavor and tradition. When I first tried making them at home, I was amazed at how simple ingredients come together to create something downright magical. Stick around because I’m going to share all the tips and tricks you need to master this fan-freaking-tastic recipe yourself!

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Ingredients You’ll Need

This Alfajores (Peruvian Style) with Manjar Blanco Recipe uses ingredients that work beautifully together to create a buttery, melt-in-your-mouth cookie paired with a creamy dulce de leche filling. Here’s a little heads-up: quality butter makes a huge difference in flavor, and sifting the dry ingredients ensures the dough stays light and tender.

• Sweetened condensed milk: This is the base for the manjar blanco, bringing that rich, caramelized sweetness everyone loves.
• Cinnamon stick: Optional, but adds a subtle warmth to your manjar blanco.
• Kosher salt: Enhances the flavors in both the manjar blanco and the cookie dough.
• All-purpose flour: The sturdy foundation for the cookies.
• Corn starch: Key to achieving that signature tender, melt-away texture in the cookies.
• Powdered sugar: Using this instead of granulated sugar gives the cookies a finer, more delicate crumb.
• Unsalted butter: At room temperature for easy mixing and rich flavor.
• Vanilla extract or vanilla paste: Adds aromatic sweetness—vanilla paste is a fantastic upgrade if you have it.
• Egg yolk: Optional, but it helps to bind the dough and adds richness.
• Additional powdered sugar: For dusting and rolling the assembled alfajores, giving them that classic snowy finish.

Variations

I love how versatile this Alfajores (Peruvian Style) with Manjar Blanco Recipe is—you can make it your own with just a couple of tweaks. I sometimes like to experiment with the size of the cookies or adjust the filling to suit my mood. Don’t be afraid to get creative!

• Mini Alfajores: I once made these bite-sized with a 1.5-inch cookie cutter, perfect for parties or snack plates—they disappeared within minutes!
• Nutty Twist: Try adding finely chopped toasted almonds or coconut flakes to the manjar blanco for extra texture and flavor.
• Gluten-Free Option: You can swap the all-purpose flour with a gluten-free blend, but be aware the texture might be a tad different—still delicious!
• Chocolate Drizzle: After assembling, drizzle some melted dark chocolate over the tops for an elegant finishing touch that your guests will rave about.

How to Make Alfajores (Peruvian Style) with Manjar Blanco Recipe

Step 1: Creating the Dreamy Manjar Blanco

First up is the star filling: manjar blanco, or dulce de leche made from scratch. Pour your sweetened condensed milk into a small baking dish, toss in that cinnamon stick if you’re using it, then cover tightly with foil. Set this dish inside a larger pan and fill halfway with water to make a water bath—this gentle cooking method prevents scorching and lets the dulce de leche develop its irresistible caramel flavor. Pop it into a preheated 400°F oven for about an hour to an hour and 15 minutes, topping up the water if it evaporates. Once done, let it cool a bit so it’s easier to whisk smooth. Trust me, whisking it until silky is half the fun!

Step 2: Whipping Up Tender Vanilla Shortbread Cookies

While the manjar blanco cools, it’s time to make those dreamy cookies. In a medium bowl, whisk together the all-purpose flour, sifted cornstarch, powdered sugar, and salt—sifting is key here to keep the cookies so light and delicate. In your stand mixer or using a hand mixer, beat the room-temp butter and vanilla until smooth and creamy. Add the egg yolk and blend just until combined—don’t overmix or you’ll toughen the dough. Slowly add the flour mixture, mixing gently at first to avoid a cloud of flour in your kitchen. Wrap the dough tightly in plastic wrap, pressing it into a disk, and chill it in the fridge for about an hour. This rest is crucial to distribute moisture evenly and prevent spreading during baking.

Step 3: Rolling, Cutting, and Baking the Cookies

Preheat your oven to 350°F. When your dough has rested, roll it out between two parchment sheets until it’s roughly ¼ to ½ inch thick—if it feels too stiff, let it sit on the counter for 10 minutes to soften just a bit. Use a 3-inch cookie cutter to stamp out your circles, placing them close without touching on parchment-lined baking sheets. Before baking, chill them in the fridge again for about 10 minutes; this helps keep their shape in the oven. Don’t forget to gently score the tops with a fork for that classic look. Bake for 11-13 minutes until set but still pale—you don’t want any browning here. Let cookies cool completely on the baking sheet so they firm up perfectly.

Step 4: Assembling the Alfajores

Now the best part! Flip half your cookies over and pipe or spoon a generous dollop of your glossy manjar blanco onto each. I personally love using a piping bag because it’s neater, but a butter knife works fine too—just handle the cookies gently as they’re delicate. Sandwich with the remaining cookies, press lightly, then roll the sides in sifted powdered sugar for that perfect snow-dusted finish. Store your alfajores in an airtight container and watch how fast they disappear!

How to Serve Alfajores (Peruvian Style) with Manjar Blanco Recipe

Garnishes

I love finishing these alfajores with a generous roll in powdered sugar— it’s classic and makes the cookies look like delicate snowballs. For special occasions, I’ve also sprinkled finely chopped nuts or lightly dusted them with edible gold dust for a touch of glamour. A little cinnamon dusting on top of the powdered sugar also adds a cozy, warm aroma.

Side Dishes

These alfajores are fantastic on their own with a cup of coffee or tea. That said, I often serve them alongside fresh fruit like sliced strawberries or a dollop of lightly whipped cream to complement their sweetness. A bright citrus salad on the side also works beautifully to cut through the richness.

Creative Ways to Present

For festive gatherings, I like to stack the alfajores in a tiered dessert stand, interspersed with edible flowers or sprigs of mint for a fresh look. Wrapping individual alfajores in parchment paper tied with twine makes for charming, gift-ready treats. You could also sandwich mini alfajores on cocktail sticks to make elegant petite desserts.

Make Ahead and Storage

Storing Leftovers

I store leftover alfajores in an airtight container at room temperature—this keeps the cookies tender and the manjar blanco creamy for about 3 to 5 days. I always recommend eating them sooner rather than later because, honestly, they don’t last long in my house!

Freezing

If you want to freeze these lovely treats, assemble the alfajores as usual, then wrap them individually in plastic wrap and place in a freezer bag. When properly sealed, they freeze well for up to 2 months. I thaw them overnight in the fridge before serving to maintain that freshly-baked texture.

Reheating

Reheating alfajores is pretty simple—just let them come to room temperature for best results. If you want a slightly warm treat, pop them in a low oven (about 275°F) for 5-7 minutes. Be careful not to overheat or the cookies can dry out and the manjar will get too melty.

FAQs

Final Thoughts

Making Alfajores (Peruvian Style) with Manjar Blanco Recipe at home is one of those kitchen adventures that feels like a warm hug from a friend. It’s a blend of simple ingredients transformed with love and a few reliable techniques into something truly special. My family goes crazy for these—every bite packed with buttery cookies and sweet, creamy manjar blanco. If you haven’t tried making alfajores before, I wholeheartedly recommend you give this recipe a go. Serve them with your favorite hot drink, share with loved ones, and watch how this humble Peruvian classic becomes an instant favorite in your household too.

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