Some time ago I received one of the sweetest e-mails ever (thanks Inés!): a few of Pechu’s mom most successful recipes! Among them there was the most peruvian alfajores (alfajores peruanísimos) recipe.
For those who don’t know them, Alfajores are very soft and delicate cookies joined together with Manjar Blanco, or milk candy, and that are powdered with powder sugar. There are several variations of this recipe, but this one is the most authentic because it‘s the most similar to the one originally brought by the Spanish conquerors in the 16th century since alfajores were part of their ration. Even then, their origin goes back to the pastry made in the old Al-Andalus kingdom and later popularized by the ladies from Valverde del Camino (Huelva, Spain) who used to make them to sell them at fairs and romerías.
In Peru there is a big tradition associated to these little delicacies. In my first trip to Peru, I was “formally introduced” to them and, ended up becoming so fond of them that promised myself that I’ll make them someday! On my next trip I bought an alfajor kit but wasn’t the same thing so I had to make my own…
With the coming of Easter and the Peruvian elections, last Saturday I thought it was a great time to make them and got this delicious result:
For those who don’t know them, Alfajores are very soft and delicate cookies joined together with Manjar Blanco, or milk candy, and that are powdered with powder sugar. There are several variations of this recipe, but this one is the most authentic because it‘s the most similar to the one originally brought by the Spanish conquerors in the 16th century since alfajores were part of their ration. Even then, their origin goes back to the pastry made in the old Al-Andalus kingdom and later popularized by the ladies from Valverde del Camino (Huelva, Spain) who used to make them to sell them at fairs and romerías.
In Peru there is a big tradition associated to these little delicacies. In my first trip to Peru, I was “formally introduced” to them and, ended up becoming so fond of them that promised myself that I’ll make them someday! On my next trip I bought an alfajor kit but wasn’t the same thing so I had to make my own…
With the coming of Easter and the Peruvian elections, last Saturday I thought it was a great time to make them and got this delicious result:
Alfajores Peruanísimos (The Most Peruvian Alfajores)
1 cup of all purpouse flour
1 cup of cornstarch
225 g of saltless butter
6 spoons of powder sugar
Pre-heat the oven at 200ºC.
Knead all the ingredients together, preferably with your hands cold. Extend, with the help of a roller, the dough over a previously, sprinkled with flour, flat surface.
With a round cutter, cut the cookies and place them on a buttered and floured tray. Take to the oven for 20 minutes or until golden.
Remove from the oven and let cool on the tray and later place on a grill to cool completely. Store in a tightly sealed jar until the moment you wish to eat them.
Manjar Branco or Milk Candy
1 cup of condensed milk
1 cup of evaporated milk
In a thickly bottomed pot, simmer both milks well mixed. Let thicken mixing constantly until you can see the bottom of the pot (takes over an hour).
Join two cookies using the Manjar Blanco and sprinkle with powder sugar to your taste.
1 cup of all purpouse flour
1 cup of cornstarch
225 g of saltless butter
6 spoons of powder sugar
Pre-heat the oven at 200ºC.
Knead all the ingredients together, preferably with your hands cold. Extend, with the help of a roller, the dough over a previously, sprinkled with flour, flat surface.
With a round cutter, cut the cookies and place them on a buttered and floured tray. Take to the oven for 20 minutes or until golden.
Remove from the oven and let cool on the tray and later place on a grill to cool completely. Store in a tightly sealed jar until the moment you wish to eat them.
Manjar Branco or Milk Candy
1 cup of condensed milk
1 cup of evaporated milk
In a thickly bottomed pot, simmer both milks well mixed. Let thicken mixing constantly until you can see the bottom of the pot (takes over an hour).
Join two cookies using the Manjar Blanco and sprinkle with powder sugar to your taste.
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