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How to Make Alfajores: Classic Caramel Sandwich Biscuit Cookies | ShopRite Grocery Stores

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Recipe Information

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Video-Specific Recipe

Alfajores

Cultural Context

Alfajores are a beloved treat in Peru, with roots tracing back to Moorish influence in Spain. Traditionally filled with dulce de leche, these cookies symbolize celebration and hospitality in many Latin American cultures. Today, alfajores have gained international popularity, with variations featuring different fillings and coatings, appealing to diverse palates around the world.

PeruvianPEdessert
45 min
medium
24 servings
Servings4
1 1/2 cups cornstarch
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
3/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups dulce de leche
Powdered sugar for dusting

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

dulce de leche

🥗Healthier: honey

💰Cheaper: caramel sauce

Honey offers a natural sweetness, while caramel sauce is more accessible.

1

Preheat the oven to 350°F and line baking sheets with parchment paper.

2

In a bowl, whisk together cornstarch, flour, baking powder, and baking soda.

3

In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract, and mix until combined.

4

Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.

5

Roll out the dough to about 1/4 inch thick and cut into rounds.

6

Place cookies on the prepared sheets and bake for 10-12 minutes, or until the edges are lightly golden. Cool on wire racks.

7

Spread dulce de leche on the flat side of half the cookies and top with the remaining cookies.

8

Dust with powdered sugar before serving.

Cooking Techniques

mixingbakingrollingsandwiching

Equipment Needed

mixing bowlswhiskrolling pincookie cutterbaking sheetparchment paperwire rack

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

glutendairyegg

Also Known As

Alfajores de Dulce de LecheAlfajores de Maicena

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