Alfajores with Manjarblanco
These delicate cookie sandwiches melt in the mouth, and are beloved by kids and adults alike. Nobody can resist the sweet temptation of an alfajor, and even with Manjarblanco and drenched in powdered sugar, they are not overly sweet.
Makes: 50Hands-on: 1 hourTotal: 1 hourDifficulty: Medium
- 1 cup cornstarch
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 6 Tbsp. plus ½ cup powered sugar, divided
- 1 cup unsalted butter, at room temperature
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- On a kitchen table, sift cornstarch, flour, baking powder, and 6 tablespoons powdered sugar. Form a well in the center.
- Cut the butter into small cubes, put in the center of the flour, and work with your fingertips, incorporating butter and dry ingredients quickly. When it forms a soft dough that doesn’t stick to your hands anymore, roll into a ball, flatten it, wrap in plastic film or put in a plastic bag, and refrigerate for 20 minutes.
- Preheat the oven to 350°F. Take the dough out of the refrigerator and roll on a floured surface with a rolling pin until ¼-inch thick.
- Using a round cookie cutter (1½ or 2 inches in diameter), cut little cookies and place them on baking trays covered with parchment paper. Bake for 10 minutes. Take out of the oven and transfer to cooling racks to cool.
- To make Manjarblanco, pour sweetened condensed milk and evaporated milk into a saucepan. Bring to a boil over medium-high heat, lower the heat, and cook, stirring continuously until the mixture is thick and you can see the bottom of the saucepan, about 40 minutes. Remove from heat and cool.
- To form the alfajores, fill two cookies with a teaspoon of Manjarblanco. Sift remaining powered sugar over them and serve.