Peruvian Alfajores with Manjar Blanco Recipe

1. Preheat the oven to 300 degrees F.

2. Beat the white sugar and butter together in a large bowl using an electric mixer until creamy. Add the cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.

3. Turn the dough out onto a clean work surface and knead by hand until smooth. Add water as needed.

4. Divide in half, refrigerate 1 portion, and leave the other out.

5. Coat the work surface with powdered sugar. Roll dough out to ¼-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass.

6. Place the rounds close together on a baking sheet. Prick each cookie twice with a fork.

7. Bake in the preheated oven for 10 minutes; the cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.

Manjar Blanco:

1. Pour the condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir for 20 to 30 minutes, constantly until the filling approaches the consistency of thick caramel.

2. Remove from heat; the mixture will firm up as it cools to room temperature for about 30 minutes.

3. Pour the confectioners’ sugar into a shallow bowl.

4. Spread about ½ tablespoon of the filling over cooled cookies. Attach every 2 cookies together to make the alfajores.

5. Roll the alfajores in confectioners’ sugar.

6. Serve and enjoy!