Maly Blomberg shared this recipe with us when we told her that we love alfajores. This recipe is a Peruvian version that is simply made up of simple biscuits and dulce de leche. This cookie is super rich and sweet, but also very super delicious!
|Make the al fajores filling - manjar blanco - well in advance. Remove labels from the can of condensed milk. Lay it on its side in a tall stockpot, then submerge it with enough water that is at least twice its height. Boil for 2 hours. Check water levels from time to time to ensure that it is fully submerged in water at all times.|
|Allow the manjar blanco to cool - unopened - at room temp. Open it right before assembling the cookies.|
|Combine the butter, flour, powdered sugar, and corn starch. Shape it into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes.|
|Preheat the oven to 350°F.|
|Roll out the cookie dough 1/2-inch thick. Use a floured rolling pin and a well-floured (preferably cold) surface. Cut into 1.5-inch rounds and transfer to a baking sheet lined with parchment paper.|
|Bake for 20 minutes or until the edges brown.|
|To assemble, spoon manjar blanco into the center of a cookie. Press together with a second cookie to evenly spread out the filling until it reaches the edges. Sprinkle with powdered sugar and enjoy!|
source: Maly Blomberg
It was really tricky to work with the dough. The next time we make this, we plan to roll it out on a cold surface.