Snack · 40 min · peruvian

Alfajores Peruanos

This is the kind of Peruvian snack you’ll make on repeat — cornstarch and flour, 40 minutes, big payoff.

Ingredients

• 2 cups Cornstarch
• 1 cup Flour
• 1 cup Butter
• 3/4 cup Powdered sugar
• 3 Egg yolks
• 1 tsp Vanilla
• 1 tsp Baking powder
• 1 cup Dulce de leche
• 1/2 cup Shredded coconut

Steps

1. Cream the butter and powdered sugar until pale. Beat in the yolks and vanilla, then fold in the cornstarch, flour, and baking powder into a soft dough. Chill 30 minutes.
2. Roll 1/4 inch thick and cut into 2-inch rounds. Bake at 350°F for 10 to 12 minutes — they should stay pale, barely colored at the edges.
3. Cool completely; the cookies are fragile while warm. Pair up matching rounds.
4. Sandwich generously with dulce de leche, then roll the edges in shredded coconut.
5. Rest 1 hour so the filling sets. They keep 3 days airtight — if they last that long.

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