It’s been rumored that Paddington not only left darkest Peru with a tag instructing whomever found him to “Please look after this bear,” but also that he had, tucked under his hat, an old family recipe for his favorite Peruvian cookies, Alfajores.
“Alfajores have been on every Peruvian table and on restaurants’ dessert menus forever it seems, and with good reason,” says Conrado Falco, Director of the Trade Commission of Peru in New York. I loved these powdered sugar dusted, sweet Dulce de Leche filled cookies as a child and still find they look elegant at grown up dinner parties.”
For the recipe (and a great afternoon project) see below:
Alfajores (Peruvian cookies)
By Marita Lynn – Runa Restaurant, Red Bank, NJ
Yield: 50 Alfajores
2 cups All Purpose flour, sifted
¾ cup Butter, room temperature
4 tablespoons Powdered Sugar
1 cup Manjar Blanco (aka Dulce de Leche)
1 can evaporated milk
1 can condensed milk
1 cinnamon stick
In a bowl, mix together, the flour, butter and sugar. Once mixed, use your hands to create a uniform dough. Cover the dough with plastic wrap and rest in the refrigerator for 30 minutes.
Heat the oven to 350 degrees.
On a floured surface, making sure to flour your roller, roll the dough to ½- inch thickness. Using a 2 inch round cutter, cut out Alfajores and place on baking sheet.
Bake for 20 minutes
Let the Alfajores cool on a wire rack.
Fill the Alfajores with Dulce de Leche sandwich style.
Dust with powdered sugar.
Combine evaporated milk and condensed milk in a pan with cinnamon stick and simmer for two hours until it changes color and obtains a thick consistency.
*Manjar Blanco/Dulce de Leche can also be bought at any store, jarred or in a can.
Please share your family baking time with us at #BearBakesPeru