Peruvian ¨Alfajores¨ | Cornstarch & Chocolate Version!

Hi again guys, my name is Brandon I am a Peruvian cook and today , I will share with you my recipe of Peruvian style Alfajores, most of the latin american countries have their own version but today we are making my version. this dessert is perfect to share with your family and friends, its the perfect match for a coffe or tea, Do you want to try it? if so lets start!

Remember that my social media and the tools I use would be at the bottom of the page!

Cornstarch Alfajores | Servings 25 : small alfajores

Ingredients & tools :

• 120 gr of Flour (if you can get pasty fine pasty flour is better)
• 250 gr of Cornstarch
• 120 gr of Caster sugar (Get 100 gr more to sprinkle on top of the alfajores)
• 2 sticks or about 250 gr of Margarine
• Pinch of Salt
• Dulce de leche/ Manjarblanco (Is like a thick caramel sauce , I will put a link of this product at the bottom)
• Cookie cutter (diameter of 2 inches)
• Rolling Pin

Just few ingredients, they are kind of cheap, you can use a small glass instead of the cookie cutter and a bottle instead of the rolling pin. your margarine has to be at room temperature , you might want to heat it a bit to make it softer

Directions :

• In a big bowl put all the ingredients except the margarine.
  
• Give all the dry ingredients a mix and then add butter ( you can sift the ingredients, it will add some air to the mix making it even greater!
  
  
• Mix it all , integrate all the ingredients do not knead (use your hands if needed)
  
• Add water if needed(1 table spoon), integrate ingredients make like a big ball and let it rest on the fridge for 20 min.
  
  
• Once rested lets roll our dough, I put the dough in between two layers of parchment paper then I roll it.
  
  
• Roll your dough about 1/2 inch maybe a bit more thin
  
• With the help of a cookie cutter shape the dough and put the dough on a tray
• Cook it on your oven at 350 F or 180 C for 9 minutes
  
• Once its cooked we need to fill it and sprinkle some caster sugar on top , remember Alfajores is like a cookie sandwich
  
  
• You should end with something like this:
  

Now lets make the chocolate version, same step guys so its going to be easy!

Chocolate Alfajores

Ingredients :

• 100 gr of Flour (Try to get pastry flour if you can)
• 250 gr of Cornstarch
• 30 gr of Dark Coco powder (unsweetened if possible)
• 120 gr of caster sugar ( get more to sprinkle on the top of the alfajores)
• 250 gr of Margarine
• A pinch of salt
  Chocolate Ganache
• 200 gr of semi sweet chocolate chips
• 1 Cup of heavy cream
• 1 Cinnamon stick

We are using the Ganache to fill our Chocolate Alfajores but you can use ¨Dulce de leche¨ instead if you like.

Directions :

• Same steps mix all the ingredients(except margarine), sift if possible
  

• Add margarine (remember that it has to be at room temperature , I heat it a bit to get it really soft)
  

• Integrate all the ingredients add water (about 1 table spoon if needed), let it cool on the fridge for 20 min.
  

• Our dough rested , roll it like you did before and shape it with the help of your cookie cutter
  

• Cook your chocolate alfajores on 350F (180 C ) for 9 min.

• Now lets make the Ganache filling

• In a small pot put cinnamon , heavy cream and heat it (do not let it boil or get burn)
  

• Once its really hot add your chocolate and let it melt , stir gently
  

• Transfer to a bowl and let it cool for 1 hour on the fridge ( you want a thick texture)
  

• Once it has a good texture transfer the filling to a pastry bag or you can use a spoon to fill your Alfajores.
  

• Once your alfajores are filled, sprinkle a bit of caster sugar on top and they are good to go!

I hope you enjoyed this recipes you can follow me on social media:

https://instagram.com/viandaperuana
https://facebook.com/viandaperuana

Would you like to see more recipes from Peru? I hope so!

Some items I used on this recipe:

Dulce de leche : http://amzn.to/2DAP3kp
cookie cutter: http://amzn.to/2DuS1Ul
Cornstarch: http://amzn.to/2F5BdUe
Great Knife: http://amzn.to/2mSGwPe