Traditional Peruvian Alfajor Recipe Step by Step

A Classic That Spans Generations

Talking about a traditional Peruvian alfajor is talking about family, heritage, and warm memories. It’s not just a dessert. It’s a feeling. It’s that sweet moment that transports you back to your grandmother’s kitchen, where fresh manjar (caramel filling) was always simmering.

Simple Ingredients, Soulful Treat

You don’t need anything fancy for this Peruvian alfajores recipe, just a little time and love. Here’s what you’ll need for about 20 sandwich cookies:

• 200g all-purpose flour
• 200g cornstarch
• 170g unsalted butter (room temperature)
• 100g powdered sugar
• 1 egg yolk
• 1 tsp vanilla extract
• Dulce de leche (store-bought or homemade)
• Extra powdered sugar to dust

Step-by-Step Preparation

1. Cream the butter and sugar together until smooth. Add the egg yolk and vanilla.
2. Sift in the flour and cornstarch. Mix until you form a soft dough.
3. Wrap the dough and chill for 30 minutes.
4. Roll out the dough and cut circles about 4–5 cm in diameter.
5. Bake in a preheated oven at 340°F (170°C) for 10–12 minutes. They should stay pale, not golden.
6. Let cool, fill with dulce de leche, and sandwich together. Dust with powdered sugar.

Misky’s Insider Tip

The secret to a divine Peruvian alfajor? The caramel. You can simmer a can of condensed milk for 2–3 hours or… let us do the hard part for you. Just order a fresh batch from The Misky Bakery 💛