Alfajores | Hungry For...Peru

These traditional South American sandwich cookies are perfect on the coffee table or as a way to end a Peruvian-inspired feast. FULL RECIPE BELOW. Check out our entire Peruvian Menu -    • Yuquitas Fritas (Yuca Fries) | Hungry For....   Shot and Directed by Eric Slatkin Producer: Joanna Gryfe Food Stylist: Sienna Degovia Culinary Assistants: Hannah Canvasser & Caroline Hwang AC: Dylan Neal Editor: Jacob Metiva RECIPE: ALFAJOR MAKES 24 COOKIE SANDWICHES INGREDIENTS 1 can sweetened condensed milk (14 oz.), sealed with label removed 2 cups all-purpose flour, plus extra for rolling ¾ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, cut into chunks, room temperature 1/3 cup confectioners' sugar, plus more for dusting 1 large egg ½ (13.4 ounce) can dulce de leche (manjar blanco in Peru) PROCESS Make your dulce de leche: Place a can of condensed milk into a slow-cooker and cover with water. Turn slow-cooker onto low and allow to simmer for 8 hours or overnight. Remove the can from the slow-cooker. Allow to cool. -Add flour and salt to a glass bowl and whisk together to get rid of any lumps. -Sift the confectioners’ sugar into a separate large glass bowl to get rid of lumps. -Add the butter to the confectioner’s sugar and beat with an electric hand mixer until light and fluffy, about 4 minutes. Crack in the egg and beat until incorporated, scraping down the sides of the bowl. -Slowly add the flour into the butter mixture and beat until just combined. -Divide the dough in two and wrap in plastic wrap. -Refrigerate for 30 minutes. -Preheat the oven to 350. -Line 2 heavy-duty rimmed baking sheets with parchment paper. -Take the dough out of the refrigerator and let soften for 5 minutes. -Sprinkle your work surface with a light dusting of flour and roll out each round to ¼ inch thickness. -Use a 2-inch round cookie cutter to cut out circles. -Place rounds on the 2 baking sheets. -Prick the center of each cookie with a fork. -Bake the cookies for 15 minutes, until golden. Remove from oven and let cool for 5 minutes. -Remove to a wire rack to continue until completely cooled. -Spread 1 heaping teaspoon of dulce de leche in the center of a cookie and sandwich together with another. Continue with remaining cookies. -Dust with confectioners’ sugar before serving.