Peruvian Alfajores with Manjar Blanco Recipe

I absolutely love sharing this Peruvian Alfajores with Manjar Blanco Recipe because it brings a little piece of South American sunshine right into your kitchen. These delicate vanilla shortbread cookies sandwich a luscious, creamy manjar blanco that’s basically Peru’s version of dulce de leche – rich, sweet, and utterly addictive. When I first tried making this recipe, I was amazed at how a few simple ingredients could come together to create such a refined, melt-in-your-mouth treat that’s perfect for afternoon tea or anytime you need a sweet pick-me-up.

You’ll find that these alfajores work beautifully for gatherings, gifts, or just a cozy weekend baking project. What makes this Peruvian Alfajores with Manjar Blanco Recipe truly special is how it balances buttery, tender cookies with the smooth caramel filling, creating a perfect harmony of flavors and textures. Plus, the process is pretty straightforward, and with my tips, you’ll breeze through making these crowd-pleasers with confidence.

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Ingredients You’ll Need

Each ingredient in this Peruvian Alfajores with Manjar Blanco Recipe plays its role in creating the perfect cookie texture and that irresistibly creamy filling. I always recommend using high-quality butter since it really brings out the richness in both the cookies and the manjar blanco.

• Sweetened Condensed Milk: The base for your manjar blanco; look for a good-quality, smooth version.
• Cinnamon Stick (optional): Adds a subtle, warm spice note to the filling, but you can skip if you prefer.
• Kosher Salt: Brings balance and enhances all the sweet flavors.
• All-Purpose Flour: The structure of your cookies; avoid using self-rising flour here.
• Corn Starch: Gives the cookies a delicate, crumbly texture that melts in your mouth.
• Powdered Sugar: Makes the cookies tender and slightly sweet without grittiness.
• Unsalted Butter: Must be at room temperature for easy mixing and optimal cookie tenderness.
• Vanilla Extract or Vanilla Paste (optional): Love how this adds a fragrant depth to the cookies.
• Egg Yolk (optional): Helps bind the dough and adds richness, but you can omit if you want a dairy-egg free version.
• Powdered Sugar (for dusting): A light coating at the end adds a lovely finish and extra sweetness.

Variations

I love playing around with this Peruvian Alfajores with Manjar Blanco Recipe depending on the occasion or my mood – it’s so versatile! You can easily tweak the filling or the size of the cookies to make it your own.

• Mini Alfajores: I like using a smaller 1 ½-inch cookie cutter to make bite-sized treats that are perfect for parties or gift boxes.
• Dulce de Leche Swap: Use store-bought dulce de leche if you’re short on time, just be sure to whisk it smooth first.
• Gluten-Free Option: Try substituting the flour mix with a gluten-free blend that includes starches to keep that tender texture.
• Flavored Fillings: Mix a little orange zest or espresso powder into the manjar blanco for a delightful twist.

How to Make Peruvian Alfajores with Manjar Blanco Recipe

Step 1: Create Your Silky Manjar Blanco

Start by preparing the luscious manjar blanco, which is the heart of your alfajores. Pour a can of sweetened condensed milk into a smaller baking dish, cover it tightly with foil, then nestle that dish inside a larger baking pan filled halfway with water for a water bath. This gentle baking method cooks the milk slowly without burning it, turning it into a rich caramel gold in about an hour to an hour and fifteen minutes. Remember to check the water halfway through and add more if it’s evaporated – I learned this the hard way when I ended up with scorched milk on my first try! Once done, let it cool, whisk smooth, and refrigerate if you’re making it ahead. It keeps beautifully for up to two weeks, though it rarely lasts that long in my kitchen!

Step 2: Mix and Chill the Vanilla Shortbread Cookie Dough

While your manjar blanco is baking, whisk together your flour, sifted cornstarch, powdered sugar, and salt in a bowl. In your mixer, beat the softened butter with vanilla until creamy before adding the egg yolk for richness. Slowly add the dry ingredients and mix just until combined – no need to overwork this dough, since you want tender, melt-away cookies. Form it into a disk, wrap tightly in plastic, and chill for at least an hour. The chilling is crucial because it helps the dough develop the perfect texture and makes rolling out so much easier and less sticky.

Step 3: Roll, Cut, and Bake Your Cookies to Perfection

Preheat your oven to 350°F. When the dough is ready, roll it between two sheets of parchment paper to a thickness of about ¼ to ½ inch – if it feels too firm, let it sit for 10 minutes to soften slightly. Use a 3-inch cookie cutter to cut rounds, placing them close but not touching on a parchment-lined baking sheet. I use an offset spatula to transfer them which saves their delicate shape. Chill the cut cookies for about 10 minutes before baking to help them keep their shape. Bake for about 11–13 minutes until they’re set but still pale—no browning! Let them cool completely on the sheet before moving on.

Step 4: Assemble Your Alfajores with Creamy Manjar Blanco

Once cookies have cooled, flip half of them over. Either pipe or gently spread a generous dollop of manjar blanco on the flat side. Then sandwich with the remaining cookies, pressing lightly to spread the filling to the edges. Roll the sides of each alfajor in sifted powdered sugar for that classic, snowy appearance. Store them in an airtight container at room temperature, and trust me—once you taste these, you’ll want to make a double batch!

How to Serve Peruvian Alfajores with Manjar Blanco Recipe

Garnishes

I usually keep it simple by dusting the sides with powdered sugar for that official alfajor look. Sometimes, for a fun twist, I sprinkle finely chopped toasted coconut or a dusting of cinnamon on top. It adds a lovely aroma and a bit of rustic charm that my family loves.

Side Dishes

These alfajores are divine with a strong cup of coffee or traditional Peruvian tea, like muña or coca tea. I also enjoy them alongside fresh fruit or a simple custard for an extra special dessert spread.

Creative Ways to Present

For birthdays or parties, I like placing the alfajores on tiered dessert stands surrounded by edible flowers or colorful Peruvian textiles. Wrapping individual cookies in parchment and tying them with twine also makes charming homemade gifts. It’s such a delight watching guests’ faces light up when they try these for the first time.

Make Ahead and Storage

Storing Leftovers

I keep leftover alfajores in an airtight container at room temperature, which keeps them fresh and tender for up to 5 days. The cookies soften slightly as the manjar blanco melds with them, which I think makes them even better the next day.

Freezing

You can freeze assembled alfajores, but I prefer freezing the cookies and manjar blanco separately. The cookies freeze beautifully for up to 3 months wrapped tightly. When you’re ready, just thaw the cookies and assemble fresh for the best texture and taste.

Reheating

Once thawed, bring the alfajores to room temperature before serving. I often warm the manjar blanco slightly in a warm water bath if it feels stiff, then gently reassemble. This keeps the filling smooth and luscious without melting the cookies.

FAQs

Final Thoughts

Making Peruvian Alfajores with Manjar Blanco is one of those baking adventures that feels extra special but is surprisingly straightforward. I love how the flavors and textures come together to create something elegant yet comforting. If you’re looking to impress friends, satisfy your sweet tooth, or bring a bit of Peru’s culinary magic to your home, this recipe is your new go-to. Trust me, once you try it, your family will be asking for seconds – and you’ll be so glad you made it a part of your baking repertoire!

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