Peruvian Alfajores Recipe

Flour: The base of the cookie dough, providing structure and texture.

Cornstarch: Adds a tender, melt-in-your-mouth quality to the cookies.

Powdered sugar: Sweetens the dough and contributes to the delicate texture.

Butter: Adds richness and helps bind the dough together.

Vanilla extract: Enhances the flavor of the cookies.

Dulce de leche: A sweet, caramel-like filling that is spread between the cookies.

When rolling out the dough, use parchment paper on both the top and bottom to prevent sticking and ensure an even thickness. This will help you achieve perfectly uniform cookies that bake evenly.

• flour - Substitute with gluten-free flour blend: This is suitable for those with gluten intolerance or celiac disease.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same quantity.

• powdered sugar - Substitute with granulated sugar blended with cornstarch: Blend 1 cup of granulated sugar with 1 tablespoon of cornstarch to make a homemade version of powdered sugar.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• dulce de leche - Substitute with caramel sauce: Caramel sauce can be used if dulce de leche is unavailable, though the flavor will be slightly different.

• Allow the alfajores to cool completely before storing. This ensures that the dulce de leche filling doesn't cause the cookies to become soggy.

• Store the alfajores in an airtight container. This helps maintain their delicate texture and prevents them from absorbing any unwanted odors or moisture from the environment.

• Place a layer of parchment paper between each layer of alfajores in the container. This prevents them from sticking together and makes it easier to remove them individually.

• Keep the container at room temperature if you plan to consume the alfajores within a few days. They will stay fresh for up to a week when stored this way.

• For longer storage, place the airtight container in the refrigerator. This can extend their shelf life to about two weeks. However, be aware that refrigeration may slightly alter the texture of the cookies, making them firmer.

• To freeze alfajores, first wrap each cookie individually in plastic wrap. This provides an extra layer of protection against freezer burn and helps maintain their flavor.

• After wrapping, place the individually wrapped alfajores in a freezer-safe bag or container. Label the container with the date to keep track of their storage time.

• When ready to enjoy, thaw the alfajores at room temperature for about 30 minutes. This allows them to return to their original texture and flavor.

• Avoid microwaving the alfajores to thaw, as this can cause the dulce de leche filling to become too runny and the cookies to lose their delicate structure.

• Preheat your oven to 300°F (150°C). Place the alfajores on a baking sheet and cover them lightly with aluminum foil. Warm them for about 5-7 minutes, just until the dulce de leche softens slightly. This method ensures the cookies remain crisp while the filling becomes delectably gooey.

• For a quicker method, use a microwave. Place the alfajores on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the dulce de leche can become too runny.

• If you prefer a more controlled reheating, use a toaster oven. Set it to a low temperature, around 275°F (135°C), and place the alfajores inside for about 5 minutes. This method provides a gentle heat that warms the dulce de leche without compromising the texture of the cookies.

• For an unconventional yet effective method, use a double boiler. Place the alfajores on a heatproof plate and set it over a pot of simmering water. Cover the plate with a lid or aluminum foil and let the steam gently warm the dulce de leche for about 5 minutes. This method keeps the cookies from becoming too dry while ensuring the filling is perfectly warmed.

• Oven: Preheat to 350°F (175°C) to bake the cookies.

• Mixing bowl: Combine flour, cornstarch, and powdered sugar, and later mix in the butter and vanilla extract.

• Rolling pin: Roll out the dough to ¼ inch thickness.

• Cookie cutter: Cut the dough into circles.

• Baking sheet: Place the cut dough circles on it for baking.

• Parchment paper: Line the baking sheet to prevent the cookies from sticking.

• Cooling rack: Allow the cookies to cool after baking.

• Spatula: Transfer the cookies from the baking sheet to the cooling rack.

• Butter knife: Spread dulce de leche on one cookie before sandwiching with another.

• Measuring cups: Measure out the flour, cornstarch, and powdered sugar accurately.

• Measuring spoons: Measure the vanilla extract precisely.