maly\'s alfajores
1 can condensed milk
1 cup butter
1 cup flour
6 tbsp powdered sugar
1 cup corn starch
powdered sugar
Our friend 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!
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.