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Alfajores - Peruvian

post #1 of 5
4/14/11 at 4:50am
Thread Starter 

Does anyone have a recipe or, at least, advice for making an authentic Peruvian Alfajore. I know they vary in each country.

 

Can I use my tried and true lemony shortbread cookie, or is the alfajore composed of a different type of cookie? I have the manjor blanc on the stove now, and the coconut finely ground, but I'm stuck on the cookie part. Thanks!

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post #2 of 5
4/14/11 at 10:00pm

Wow, I'm just making some now. The dough is resting in the fridge. Can let you know the result when they're ready. This is the recipe I'm using: http://www.try2cook.com/blog/2009/11/alfajores-the-classic-argentine-cookie/

 

 

 

 

 

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post #3 of 5
4/15/11 at 2:05am
Quote:
Originally Posted by babytiger View Post

Wow, I'm just making some now. The dough is resting in the fridge. Can let you know the result when they're ready. This is the recipe I'm using: http://www.try2cook.com/blog/2009/11/alfajores-the-classic-argentine-cookie/

 

 

 

 

 

So, the recipe is pretty good. The cookies aren't as delicate as the ones I used to get at the farmers market, but it's quite easy to put together.

 

I also made some cateja as I was able to find goat's milk at the store. That turned out amazing.
 

 

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post #4 of 5
4/17/11 at 7:28pm
Thread Starter 

I used Barefoot Contessa's shortbread recipe and made Manjor Blanco for the filling. Rolled in finely chopped coconut. I thought they were pretty good, as did my Peruvian cousin, but she told me that the ones she had from home were just filled with dulce de leche, no coconut and powdered sugar was sifted over the top.

The cookies turned out great, I used a European butter. Pricey, but it was really worth it!

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post #5 of 5
4/17/11 at 11:43pm
Quote:
Originally Posted by sherrycakes View Post

the ones she had from home were just filled with dulce de leche, no coconut and powdered sugar was sifted over the top.

 



That's the way I made mine.

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