The Secret to Authentic Peruvian Alfajores: My Grandmother's Recipe

There's a moment in every Peruvian kitchen that feels like pure magic — when the scent of buttery shortbread mingles with the caramel warmth of dulce de leche filling the air. That moment, for me, always means alfajores are being made.

What Makes a True Peruvian Alfajor?

Unlike their Argentinian cousins (which use cornstarch-heavy cookies), Peruvian alfajores are defined by a melt-in-your-mouth butter cookie with just the right amount of crumble. The secret is the ratio of flour to butter — and patience when chilling the dough.

Ingredients

For the cookies:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt

For the filling:

• 1 can (13.4 oz) dulce de leche

To finish:

• 1 cup powdered sugar for dusting

Method

Step 1: Beat butter and powdered sugar until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, mix until combined.

Step 2: Gradually fold in flour and salt until a soft dough forms. Wrap in plastic and refrigerate for at least 1 hour.

Step 3: Preheat oven to 325°F. Roll dough to 1/4 inch thickness and cut into 2-inch rounds. Bake 12-14 minutes until just barely golden at edges. Cool completely.

Step 4: Sandwich a generous teaspoon of dulce de leche between two cookies. Roll edges and dust generously with powdered sugar.

Stephanie's Tips

My grandmother always said the dough needs to rest — rushing this step gives you tough cookies. At Cakes by Steph, I make alfajores fresh to order for gift boxes, dessert tables, and events across Northern Virginia.