The alfajor is a favorite in several Latin American countries. These two soft, round cookies, filled with dulce de leche and a filling to hold them together, have brought new contributions and experiences to their preparation over time. Let's examine their origins and how they have evolved over the centuries, originating from distant lands to the south of the American continent, and becoming one of Peru's most beloved sweet delicacies.
Origin and History of Alfajores
Alfajors most likely originated in the Middle East. According to some specialized authors, they were thin, elongated pastries covered with sugar and almonds. With the Moorish occupation of much of Spain beginning in the 8th century, this recipe arrived on the Iberian Peninsula.
However, the Spanish created their version, very similar to the one prepared in our country: a soft cookie with a creamy filling. With the Spanish conquest of large parts of the Americas in the 16th century, the recipe arrived in South America.
Even before the independence of several South American countries, the alfajor was a traditional sweet, with variations, in Chile, Argentina, and Peru. The alfajor is currently found throughout South America in all types of establishments that sell baked goods, pastries, and sweets.
Alfajor Recipe
- For 40 cookies.
- One cup all-purpose flour.
- One teaspoon baking powder.
- One cup of cornstarch.
- One-quarter teaspoon baking soda.
- Half teaspoon salt.
- Zest of one lemon.
- Half cup sugar.
- Three-quarters of a cup unsalted butter or margarine.
- Two egg yolks.
- One teaspoon vanilla extract.
- One cup dulce de leche.
- Half cup powdered sugar.
Preparation
- In a deep bowl or medium bowl, beat the dry ingredients.
- In an electric mixer, using the paddle attachment, mix the butter and sugar at medium speed for about three minutes, or until the mixture has a light and fluffy consistency.
- Immediately add the vanilla extract, lemon zest, and the two egg yolks, stirring until fully combined.
- With the mixer on low speed, gradually add the flour mixture and the other dry ingredients until a smooth dough forms.
- Roll this dough out on a dry, floured surface, keeping it no thicker than 5 millimeters.
- Cut out discs of dough and bake until the edges are golden brown. This will give you the cookies, which will be filled with dulce de leche in pairs and delicately covered with icing or powdered sugar.
Where to eat alfajores
Lima
La casa del Alfajor: Avenida Los Conquistadores 699. Offers a variety of alfajores in different packaging, perfect for gifting on special occasions. The variety of alfajores is their specialty due to the innovative contributions they make.
Fausta Pastelería: Avenida Comandante Espinar 585. For several years, this bakery has been a tribute to the finest of Peruvian confectionery, and above all, its unforgettable alfajores.
Cusco
Florencia y Fortunata Café: This establishment, renowned for its exquisite desserts and delicious coffee, is located at Suecia 332, Cusco 08000.
Cappuccino Café Cusco: You'll find it at Portal Comercio 141 in the Plaza de Armas. It is renowned for the quality and intensity of its desserts, as well as the excellent service provided by its staff.
Machu Picchu
Chullos Homemade Food: It is located at 612 Imperio de los Incas Avenue in Aguas Calientes, Machu Picchu 08681, which is the closest town before beginning your climb to the fantastic citadel.
Café Pastelería La Esquina del Pecado: This cozy café and pastry shop is one of the most visited and can be found on Jr. Collasuyo 102, Machu Picchu. Its variety of desserts is impressive in both quantity and quality.
