ALFAJORES (PERUVIAN)
Steps:
- Remove labels of of milk cans - do NOT open the can. Boil unopened can(s) of sweet condensed milk in deep pots with plenty of water over a high heat for 1.5-2 hours. The more you boil it the deeper, more caramelly and more flavorful the filling will be. Make sure the water does not run out and the pot does not run dry. Turn off heat and allow water to cool for about 20-30 min. Remove can from water with pinchers and allow the can to cool to room temperature. While milk is boiling, mix dry ingredients in a large bowl. Add butter a stick at a time in chunks, working through to make small chunks (you can use a food processor for the first 2 sticks). When you add the last stick of butter you should be able to form a ball of dough. Try not to overwork dough. Refridgerate dough for 15 min. Roll out dough (I do half at a time) on smooth stone or wooden surface using plenty of flour on both sides and on rolling pin to avoid sticking. Roll out to 1/4 in thick and then cut out shapes with a round cookie cutter. With a spatula or with fingers, arrange cookies onto an ungreased cookie sheet. Continue rolling cookie dough and placing onto baking sheet until all the dough is gone. Bake at 350 degrees until cookies are brown (about 10-15 min.) Remove from oven, cool. Separate cookies from the baking sheet with a spatula. Using a can opener, open the room temperature can(s) of sweet condensed milk. Do not open if still warm. Using a small spreading knife, (like a cheese knife), spread a small amount on the bottom side of a cookie. Place a similar size cookie on top to make a sandwich and put aside (on another baking sheet). Once all cookies have been made into a sandwich, and have been placed on a sheet evenly spaced apart, place about 1/4 cp of powdered sugar on sieve and sprinkle over cookies. Enjoy!
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John Harris
[email protected]I'm definitely going to make these alfajores again.
Rosena Paulmar
[email protected]These alfajores are so addictive! I can't stop eating them.
Wisdom Moses
[email protected]I love the combination of dulce de leche and coconut.
Masoom Zaheer
[email protected]Yum!
Lajpat rai Lajpat rai
[email protected]These alfajores are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser.
Michelle Nandlal
[email protected]I had a hard time finding dulce de leche, but I finally found it at a specialty store. The alfajores were worth the effort! They were so delicious.
Abdul Hannan
[email protected]These alfajores were a bit too sweet for my taste, but they were still good. I think next time I would use less dulce de leche.
Asfa Ashraf
[email protected]I'm not a huge fan of alfajores, but these were really good! The cookie was light and airy, and the filling was just the right amount of sweetness.
Moises Gonzalez
[email protected]These alfajores are so good! I love the way the cookie and filling melt in my mouth. I also appreciate that the recipe is not too complicated.
DANTEL COMMUNICATIONS
[email protected]I made these alfajores for a party and they were a huge hit! Everyone loved them. The recipe is easy to follow and the alfajores turn out perfect every time.
Diviru Diviru
[email protected]These alfajores are absolutely delicious! The cookie is soft and crumbly, and the filling is rich and creamy. I love the combination of dulce de leche and coconut. I will definitely be making these again!