This is the Peruvian version of the classic Latin American shortbread and Dulce de Leche treat! You can use tinned Dulce de Leche, or make your own.
it looked just like it, but tasted so bland. i found another recipe that calls for 2 cups of butter 1/4 cup powder sugar and 2 cups of flour. i added 1/2 of regular sugar and 1 tsp. coconut extract too and came out tasting a heck of a lot better. bake at 350 for 10 min. - 18 Mar 2008 (Review from Allrecipes USA and Canada)
I am american but i live in peru, these alfajores really dont taste like the peruvian alfajor, first of all you do not use dulce de leche for alfajores, you use manjar blanco wich is similar but thicker wich is better for the taste, i am not sure where you can get it in the united states but you can get it in peru, and they are bland. maybe i will try to post up an new recepie and see how it works out.but they are not that bad. - 23 Aug 2008 (Review from Allrecipes USA and Canada)
I followed the recipe exactly until it came time to start rolling out the dough. It simply would not stick together in a way to make it possible to do the cutouts. So, I used 1/2 teaspoon of vanilla mixed with a tablespoon on cold water and kneaded it into the dough.It made it better. THese cookies are not sweet at all and have a sandy texture. They are a good counterpart to the sweetness of the dulce de leche. Here's how I make the dulce: take a can of sweetened condensed milk (fat free or whatever you like), take off the wrapper, immerse the can in a heavy saucepan filled with water, and boil for 3 hours. Check periodically and add water to keep covered. Chill for an hour, then open can. When you do it for three hours, it becomes thick and well browned. Any less and it may be too liquidy for this recipe. - 19 Dec 2007 (Review from Allrecipes USA and Canada)