Dish · peruvian
Alfajor
Two soft cornstarch cookies sandwiched around a thick layer of dulce de leche, with the edges often rolled in shredded coconut.
Where it comes from
Alfajores trace to Moorish Spain, where the name and a spiced nut confection first appeared. Spanish colonists carried the concept to South America, where dulce de leche eventually replaced the original nut filling.
What cooks argue about
Bakers argue over cornstarch-heavy dough, which gives a cookie that melts on the tongue, against a flour-heavy dough, which holds together better but turns denser and less delicate.
Nobody has published a alfajor recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.