Standard Peruvian alfajores are cookies of about 1 to 2 inches wide, made with equal measures of cornstarch and white flour. To this, we add ample butter and sandwich the bases together with a big dollop of sticky manjar blanco caramel sauce. Sometimes, alfajores with a layer of melted chocolate make an appearance.
What Are Alfajores (Peruvian Style) Made Of? The basic ingredients consist of flour, cornstarch, powdered sugar, salt, butter, vanilla and an egg yolk. They also include the manjor blanco or dulce de leche. The butter and sugar are beaten together until light and fluffy.
We’ll show you how to create your own Peruvian alfajores filled with the popular manjar blanco filling. Here’s a rundown on the key ingredients you’ll need. A cup of manjar blanco. Half a teaspoon of vanilla extract. A tablespoon of brandy. Two egg yolks. One-third cup of granulated sugar. Eight tablespoons of softened unsalted butter.
A major difference between the Peruvian alfajor and those in other areas of the continent is that the Peruvian alfajor filling is commonly called manjar blanco, rather than dulce de leche. Why? Because “manjar blanco” is typically used on the west side of the Andes, whereas “dulce de leche” is used on the east side.