Vida Recetas Editorial
Alfajores are one of the most beloved sweets in the Hispano-American tradition, and this hojarasca version stands out for its light and crispy texture. Originating from Peru, these alfajores are made with a thin, flaky dough that melts in your mouth, filled with manjar blanco (dulce de leche) and sprinkled with shredded coconut. They are ideal for celebrations, snacks, or to accompany a coffee, and their preparation is surprisingly simple, perfect for those new to baking.
The key lies in the dough: using egg yolks and pisco achieves a brittle, delicate texture similar to puff pastry. Resting the dough allows the flavors to settle and makes it easier to roll it out very thin, guaranteeing that characteristic crunch. Moreover, the contrast between the sweet manjar and the subtle touch of liquor creates a perfect balance.
Cook
30 min
Servings
10
In a bowl, add the sifted flour, add the margarine and sand it.
The pisco is added to the yolks and this mixture is whipped, this mixture is added to the sandblasted flour, knead me a little.
The dough is left to rest at room temperature for about 15 minutes. It is stretched very thinly, it is punctured and cut and baked
In the preheated oven at 200° C for 7 minutes, wait for it to cool and fill with delicacies and enjoy.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
