Best 2 Alfajores De Maicena Peruanos Recipes
**Alfajores de Maicena Peruanos: A Delightful Treat from Peru**
Alfajores de Maicena Peruanos are a traditional Peruvian cookie that combines a crumbly cornstarch cookie with a sweet manjar blanco filling, creating a delightful treat that is both simple to make and incredibly delicious. This article provides two recipes for alfajores: a classic recipe using a traditional manjar blanco filling and a modern recipe using a chocolate manjar blanco filling for a richer flavor. Both recipes offer step-by-step instructions and helpful tips to ensure your alfajores turn out perfectly. With their melt-in-your-mouth texture and irresistible flavor, these alfajores are a must-try for anyone who loves Peruvian cuisine or enjoys a sweet and satisfying cookie.
ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)
Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.
Provided by vegchef
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h27m
Yield 24
Number Of Ingredients 9
Steps:
- Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
- Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/4-inch cookies and place on a baking sheet.
- Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
- Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
- Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g
ALFAJORES DE MAIZENA
I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.
Provided by BlondieItaliana
Categories Dessert
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
- Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
- Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
- Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
- When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
Tips:
- Make sure to use high-quality cornstarch. This will help to ensure that your alfajores are light and fluffy.
- Be careful not to overmix the dough. Overmixing can make the alfajores tough.
- If the dough is too sticky, you can add a little more cornstarch.
- Be sure to chill the dough for at least 30 minutes before baking. This will help to prevent the alfajores from spreading too much in the oven.
- Bake the alfajores until they are just set. Overbaking can make them dry and crumbly.
- Let the alfajores cool completely before filling them. This will help to prevent the filling from leaking out.
- For a richer flavor, you can use dulce de leche instead of manjar blanco for the filling.
- You can also decorate the alfajores with chocolate sprinkles, chopped nuts, or grated coconut.
Conclusion:
Alfajores de Maicena Peruanos are a delicious and easy-to-make treat that is perfect for any occasion. With a light and fluffy texture and a sweet and creamy filling, these alfajores are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these alfajores a try. You won't be disappointed!
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