A sandy, melt-in-your-mouth cookie wrapped around a deep caramel-like filling. This alfajor carries the soul of northern Peru, turning algarrobina's earthy sweetness into an elegant bite. A northern-inspired treat with real character.
Beat the unsalted butter with the powdered sugar for 2 minutes, until creamy and lighter in color. Add the egg yolks and vanilla essence; mix just until combined.
Sift the wheat flour, cornstarch, carob flour, baking powder
Turn what you find into an experience you can actually bring to your kitchen.
Shape the dough into a disk, cover it and chill for 15 minutes, just until firm enough to roll without cracking. Do not overchill it: we want workable dough, not a sweet brick.
Roll the dough to an even thickness and cut 24 rounds. Transfer them to a tray and bake at 170°C for 11 minutes, until dry to the touch and barely golden underneath.
Let the cookies cool for 10 minutes before moving them too much. They are ready when firm, fragile and able to lift without bending.
Fill each pair of cookies with algarrobina manjar, pressing gently so it reaches the edge without breaking the cookie. Finish with powdered sugar on top and serve at room temperature.
