PECAN ALFAJORES WITH CHOCOLATE MANJAR BLANCO
Makes about 20 sandwich cookies
Recipe by Lorena Salinas
Alfajores are simply delicious. They are everywhere in South America, and Peru is no exception. This one is a twist on the classic, filled with Chocolate Manjar Blanco and with finely chopped pecans added to the dough.
⅔ cup (150 grams) unsalted butter, room temperature
4 teaspoons (8 grams) confectioners’ sugar
1 teaspoon (6 grams) salt
1 large egg yolk (19 grams)
1 tablespoon (15 grams) water
2 cups (250 grams) all-purpose flour
⅔ cup (75 grams) finely chopped pecans
Chocolate Manjar Blanco (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at high speed for 2 minutes, stopping to scrape sides of bowl. Add egg yolk and 1 tablespoon (15 grams) water, and beat until combined. Add flour and pecans, and beat until combined. Cover and refrigerate for 30 minutes. (If it’s refrigerated for longer, let stand at room temperature for a few minutes until it’s softer.)
2. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
3. Turn out dough onto a lightly floured surface, and roll to about ⅛-inch thickness. Using a 2-inch round cutter, cut dough, and place 1 inch apart on prepared pans.
4. Bake, one batch at a time, until very lightly golden, 10 to 15 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
5. Place Chocolate Manjar Blanco in a pastry bag fitted with desired piping tip. Pipe onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Refrigerate in an airtight container for up to 1 week.
PRO TIP
It’s important to have your pecans really finely chopped so that rolling out the dough is easy.
CHOCOLATE MANJAR BLANCO
Makes 2⅔ cups
1¼ cups (396 grams) sweetened condensed milk
1¼ cups (315 grams) evaporated milk
7 ounces (200 grams) 65% cacao dark chocolate, chopped
1. In a large stockpot, heat all ingredients over medium-low heat, stirring constantly, until thickened, 20 to 25 minutes. (When you stir, you should be able to see the bottom of the pot for 3 seconds before it covers back up.) Transfer to a heatproof bowl, and let cool completely. Refrigerate in an airtight container for up to 5 days, or freeze in an airtight container for up to 1 month.
Photo by Lorena Salinas
LEMON CUSTARD CREAMS
Makes about 30 sandwich cookies
Recipe by Emma Duckworth
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