Alfajores (Peruvian Style) with Manjar Blanco Recipe

I absolutely love how Alfajores (Peruvian Style) with Manjar Blanco Recipe brings together the delicate, melt-in-your-mouth vanilla shortbread cookies with that rich, creamy manjar blanco filling. Whenever I make these, they’re an instant hit — whether it’s for a family gathering, a special celebration, or just a cozy afternoon coffee break. You genuinely get that perfect balance of buttery cookie and luscious dulce de leche, and trust me, once you try this, you’ll see why it’s beloved in Peruvian homes.

When I first tried making Alfajores (Peruvian Style) with Manjar Blanco Recipe, I was amazed at how straightforward the process was, and I quickly discovered a few tricks that help the cookies come out tender and just the right texture. You’ll find that making the manjar blanco from scratch with condensed milk and baking it in a water bath adds such a beautiful homemade touch with the perfect caramel flavor. This recipe works so well if you want to impress without spending hours in the kitchen.

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Ingredients You’ll Need

This Alfajores (Peruvian Style) with Manjar Blanco Recipe uses ingredients that blend harmoniously to deliver tender cookies and that signature creamy filling. From the buttery shortbread to the warmly spiced caramel, each component works beautifully together. Here are some tips to keep in mind while shopping.

• Sweetened Condensed Milk: This is the base for your manjar blanco, so pick a good quality brand for the best flavor.
• Cinnamon Stick: Optional, but it adds a subtle warm note to your manjar blanco as it cooks.
• All-Purpose Flour: Provides structure to your cookies.
• Corn Starch: Helps make the cookies extra tender and soft instead of cakey.
• Powdered Sugar: For sweetness and a smooth texture in the dough without grit.
• Kosher Salt: A pinch balances the flavors beautifully.
• Unsalted Butter: Make sure it’s at room temperature so you can cream it easily with the sugar.
• Vanilla Extract or Vanilla Paste: This elevates the cookie flavor — I prefer vanilla paste for a richer note.
• Large Egg Yolk: Optional, but it adds richness and helps bind the dough.
• Powdered Sugar (for dusting): To finish the edges and make your alfajores look irresistible.

Variations

One of the things I enjoy most about this Alfajores (Peruvian Style) with Manjar Blanco Recipe is how easy it is to personalize. Whether you’re after a slightly different texture, a non-traditional flavor twist, or a dietary-friendly version, there’s always a way to make it yours.

• Chocolate Alfajores: I once added a bit of cocoa powder to the cookie dough and swapped the classic dulce de leche for chocolate ganache—such a fun twist my kids adored!
• Gluten-Free Version: Swapping the flour for a gluten-free blend works well, just make sure to chill the dough a bit longer to hold its shape.
• Mini Alfajores: Using a smaller cookie cutter gives you bite-sized treats perfect for parties or as fun little gifts.
• Spiced Manjar Blanco: Beyond cinnamon, I sometimes add a hint of orange zest to the manjar blanco for an unexpected zing.

How to Make Alfajores (Peruvian Style) with Manjar Blanco Recipe

Step 1: Make the Manjar Blanco — the Heart of the Filling

Start by preheating your oven to 400°F. You’ll pour the sweetened condensed milk into a small baking dish, add the optional cinnamon stick for warmth, and cover it tightly with foil. Then, nestle this dish in a larger baking pan and fill the outer pan halfway with hot water to create a gentle water bath. Bake for about 1 to 1 hour and 15 minutes, refilling the water at the halfway point if needed to keep the bath steady.

Once done, remove the manjar blanco carefully and let it cool about 15 minutes. Whisk it well until smooth and creamy — it thickens beautifully as it cools and tastes heavenly. I often make this step a day ahead to let the flavors develop and to save time during assembly.

Step 2: Prepare the Vanilla Shortbread Cookies

In a bowl, sift together your flour, corn starch, powdered sugar, and salt. Meanwhile, in your mixer, beat the butter with vanilla extract or paste until smooth and creamy. Beat in the egg yolk, if using, then gradually add the flour mixture—go slowly so you don’t end up with a cloud of flour all over your kitchen!

Scoop the dough onto plastic wrap, shape into a 2-inch thick disc, and refrigerate for at least an hour. This resting time is crucial as it lets the moisture distribute evenly and firms up the dough for easy rolling.

Step 3: Roll, Cut, and Bake the Cookies

Preheat your oven to 350°F. Roll out your chilled dough between parchment sheets to about 1/4 to 1/2 inch thickness. Use a 3-inch cookie cutter (or smaller for minis) to cut out rounds. Transfer carefully to a parchment-lined baking sheet and chill again for 10 minutes to prevent spreading in the oven.

Score the tops lightly with a fork’s tines for that classic look and bake for 11 to 13 minutes—just until set and no edges start to brown. These cookies are delicate, so watch carefully and let them cool completely on the sheet to firm up.

Step 4: Assemble Your Alfajores

Once cool, flip half the cookies so the smooth bottoms face up. Fill a piping bag with manjar blanco (or spoon some on if you prefer) and add a generous dollop onto each cookie base. Gently top with the other cookie, pressing lightly to sandwich them together. Finally, roll the edges carefully in sifted powdered sugar — this not only looks pretty but adds a hint of sweetness and texture.

Store your alfajores in an airtight container at room temperature for 3 to 5 days, if you can resist that long!

How to Serve Alfajores (Peruvian Style) with Manjar Blanco Recipe

Garnishes

I love to keep it classic with just a dusting of powdered sugar on the edges—it gives a pretty snow-dusted look and a subtle sweetness. Sometimes I add a sprinkle of finely chopped toasted coconut for a bit of texture and tropical flair, which my guests always find delightful.

Side Dishes

These Alfajores pair beautifully with a rich cup of coffee or Peruvian black tea to balance the sweetness. They also make a lovely little dessert alongside fresh berries or a scoop of vanilla ice cream for a more indulgent treat.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand with a few sprigs of mint and edible flowers to really wow guests. They also make fantastic personalized gifts when wrapped in parchment paper and tied with a colorful ribbon—always a hit at holiday markets!

Make Ahead and Storage

Storing Leftovers

I store leftover alfajores in an airtight container at room temperature—this keeps the cookies tender and the manjar blanco smooth for up to 5 days. They tend to soften nicely without getting soggy, which is a nice surprise with filled cookies.

Freezing

If I want to keep them longer, I freeze unassembled cookies wrapped tightly in plastic wrap and placed in a freezer-safe bag. When ready, I thaw them completely before assembling. The manjar blanco also freezes well in a sealed container; just thaw and whisk before using.

Reheating

Since these cookies are best enjoyed at room temperature, I usually just let them sit out for 30 minutes after taking them from the fridge or freezer. If the manjar blanco feels a bit stiff, I warm the sealed container in a bowl of warm water to soften it gently before assembling or serving.

FAQs

Final Thoughts

I’m genuinely thrilled every time I make this Alfajores (Peruvian Style) with Manjar Blanco Recipe because it feels like sharing a piece of Peruvian culture and warmth with friends and family. The blend of tender shortbread and creamy caramel is so comforting, and the process is surprisingly straightforward. I hope you give this recipe a try — once you taste these cookies, I know you’ll be making them again and again!

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