Peruvian Cornstarch Alfajor

Peruvian Cornstarch Alfajores

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  • Author: Pilar Hernandez
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 35 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: Peruvian


Melt in your mouth cornstarch cookies.



  • 225 grams unsalted butter at room temperature
  • 1 cup powdered sugar
  • 4 egg yolks at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cup cornstarch
  • 1 1/2 cup flour without baking powder
  • Powdered sugar for dusting
  • chopped walnuts or ground nuts or coconut to decorate the edge, optional
  • Dulce de Leche, I used the Nestle can, available in Latin supermarkets


  1. In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. Add the egg yolks one at a time, fully beating in, about 2 minutes. Add vanilla and mix well.
  2. Add all the flour and cornstarch and mix until crumbs are formed,  then use your hands to form a soft dough. Wrap in plastic film and let stand in refrigerator for 30 minutes minimum, or leave it overnight.
  3. Preheat oven to 350F or 180C.
  4. Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile. Cut circles (I used one of 2cm in diameter) and bake on a baking sheet cover with parchment Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath, you can put them fairly close together since they almost do not grow.
  5. Cool completely on the baking sheet.
  6. Fill with the Dulce de Leche. Optional around the edges too and roll in the ground walnuts.
  7. Finally dust with powdered sugar, through a sieve.
  8. Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.

Keywords: cornstarch alfajores