Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Alfajores (Peruvian Dulce de Leche Sandwich Cookies)
Delicate, crumbly shortbread cookies sandwiched with rich dulce de leche and dusted with powdered sugar, a favorite Peruvian teatime treat.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Sift together the cornstarch, flour, baking powder, and baking soda in a bowl.
- 2
Cream the butter and sugar until light and fluffy, then beat in the egg yolks, vanilla, and pisco.
- 3
Gradually mix in the dry ingredients until a soft dough forms; wrap and chill for 20 minutes.
- 4
Roll the dough to 1/4-inch thickness on a floured surface and cut into small rounds.
- 5
Bake at 325°F (165°C) on parchment-lined sheets for 10-12 minutes until just set but not browned; cool completely.
- 6
Spread dulce de leche on the flat side of half the cookies and sandwich with the remaining cookies.
- 7
Roll the edges in shredded coconut if desired and dust the tops with powdered sugar.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving935
Calories
6 g
Protein
135 g
Carbs
42 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Alfajores trace back to Moorish Spain but became a distinctly South American cookie once cornstarch-heavy shortbread and dulce de leche filling took over. Peru's version tends to be thinner and more delicate than Argentina's, usually dusted with powdered sugar rather than dipped in chocolate.
Listahan note
This version leans on a classic cornstarch-heavy dough for the signature melt-in-the-mouth crumb, with a splash of pisco in the dough for a faint acidity that keeps the cookie from tasting flat.
Technique cues
- The high ratio of cornstarch to flour is what gives alfajores their sandy, almost powdery crumb; too much flour and the cookies turn tough and biscuit-like instead of delicate.
- Chilling the dough before rolling isn't optional here; with this much butter and starch, a warm dough spreads and loses its shape in the oven instead of holding a clean disc.
- Pulling the cookies while still pale is deliberate; alfajores should never brown, since color signals overbaking and a dry, crumbly cookie rather than a tender one.
Kitchen flow
- Parallel prep
- While the dough chills, warm the dulce de leche slightly so it's ready to spread the moment the cookies cool.
- Make-ahead
- The dough can be made and refrigerated up to 2 days ahead, or the baked, unfilled cookies can sit airtight overnight before assembling.
- Leftover move
- Assembled alfajores hold their texture well; stack extras between parchment in a tin rather than a bag so they don't crush.
- Cleanup rhythm
- Dulce de leche is sticky on everything it touches, keep a damp cloth nearby for spreading knives and bowls rather than letting it dry on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cornstarch
structure and tenderizer
Purpose: It's the majority starch in the dough and what gives the signature sandy, delicate crumb rather than a chewy shortbread texture.
Handling: Sift with the flour and leaveners to avoid lumps that show up as white streaks once baked.
Adaptation: Swap potato starch 1:1 if cornstarch is unavailable, the texture stays nearly identical.
unsalted butter
richness and tenderness
Purpose: Fully creamed butter traps air that keeps the dense starch dough from baking into a hard puck.
Handling: Soften to room temperature, not melted, so it can hold air when creamed with sugar.
Adaptation: Swap a plant-based baking butter for dairy-free, expect a slightly less rich flavor.
egg yolks
binder and richness
Purpose: Yolks add fat and structure without the extra water whites would bring, which keeps the dough from getting tough.
Handling: Beat in one at a time after creaming so each fully incorporates.
Adaptation: Swap 1 tablespoon of milk per yolk in a pinch, though the dough turns a touch more crumbly.
dulce de leche
filling
Purpose: The classic South American slow-cooked caramelized milk filling that gives the cookie its gooey center.
Handling: Let it come to room temperature so it spreads easily without tearing the delicate cookies.
Adaptation: Swap a thick fruit preserve like membrillo for a tangier, less sweet filling.
pisco
flavor lift
Purpose: A splash of the Peruvian grape brandy adds a faint floral note that keeps the dough from tasting purely sweet and starchy.
Handling: Add it with the vanilla during creaming.
Adaptation: Swap in the lemon juice option for an alcohol-free version with a brighter citrus edge instead.
Technique notes
- Use a small offset spatula or butter knife, not a spoon, to spread the dulce de leche evenly to the cookie's edge so every bite gets filling.
- Match cookies by size before sandwiching, pairing the biggest with the biggest, so the filled alfajores sit flat and even rather than lopsided.
- Dust with powdered sugar only right before serving; sugar dusted too early absorbs moisture from the dulce de leche and disappears.
Ingredient swaps
- Gluten-free direction
- The dough is already flour-light, replace the 1 cup all-purpose flour with a 1:1 gluten-free blend and the texture barely changes since cornstarch already carries most of the structure.
- Alcohol-free option
- Swap the pisco for the already-listed lemon juice alternative for a version safe to serve to kids.
- Lower-sugar direction
- Use a natural, no-sugar-added dulce de leche and skip the powdered sugar dusting, finishing instead with a light dusting of unsweetened coconut.
Serve alongside
- picarones
- mazamorra morada
- a fruit salad with lucuma or chirimoya
- Peruvian coffee
- mate de coca
- hot chocolate
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps 3-4 days in an airtight container at room temperature, layered with parchment.
- Unfilled cookies freeze well up to a month, thaw at room temperature before filling.
- Don't refrigerate once filled, the cookies turn hard.
Equipment
- rolling pin
- round cookie cutter
- parchment-lined baking sheets
- small offset spatula for spreading
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