Sweeten Your Valentine with Peruvian Alfajores de Amor

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There’s no better way to woo the love of your heart than with sweet delights. The popular Peruvian Alfajor cookie, a dense and crumbly sweetened biscuit, has a number of sweet fillings. Some are dipped in chocolate and rolled in crushed nuts. Others are triple stacked or served in “log” form.  Whichever version you prefer, we have a fairly easy recipe that will be the hit of your next swinging party.

Peruvian Alfajores

For this recipe we used a Milk Caramel with Coconut spread from Don Joaquin Gourmet.  Norma Vega, a contributing writer for LatinoFoodie, brought back a jar from the Fancy Food Show in San Francisco for us to try.  You can substitute strawberry jelly, lemon curd, dulce de leche or simply use your favorite hazelnut chocolate spread, like Nutella.

Stacked Peruvian Alfajores

Alfajores with Milk Caramel Filling
Yield 25 sandwich cookies

1/8 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup corn starch
2 cups all-purpose flour
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
4 extra large egg yolks, room temperature
1 teaspoon real vanilla extract
2 tablespoons brandy
Zest of 1 large lemon
1 cup Don Joaquin Milk Caramel Sauce
1 cup powdered sugar
Optional: finely grated coconut

1. In a large mixing bowl, sift together all the dry ingredients.  Set aside.
2. In separate large mixing bowl, cream the butter and sugar.  Beat in the egg yolks one at a time until fully incorporated.
3. Add vanilla, brandy, and zest.  Mix until fully blended.
4. Slowly add the sifted dry ingredients into the wet mixture.  Mix to combine using a large silicon spatula and/or your hands.
5. Mold into 2 evenly sized disks.  Wrap in plastic and chill in the refrigerator for 2 hours.
6. Preheat oven to 325°F.  Line 3 baking sheets with parchment paper.
7. Working with one disk at a time, roll out the dough to 1/4 inch thickness on lightly floured surface.
8. Cut out cookies using a 2 inch cookie cutter and gently place on the prepared baking sheets.
9. Bake for 12-15 minutes.  Cookies should be dry but they should not be browning.
10.  Cool completely before assembling.
11.  Pair up your cookies so that they are similar in size and shape.  Spoon a little of your filling on the “bottom” side of a cookie and sandwich with the other.  The filling should spread out and lightly ooze out from the sides. Optional: Roll the gooey edges in finely grated coconut.
12. Sprinkle powdered sugar on top of your cookies prior to serving.

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1 Comment

  1. I must bake these, of course! So, the cookie itself is “the thing”, right? My son loves chocolate, my husband loves apricot, I love lemon curd, and my parents love raspberry, so I guess I have to make some of each. I love the way you have them stacked in the photo, so colorful with the different fillings. Once again, thank you for sharing! XOXO

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