Most people around the world who know alfajores are probably thinking of the Argentinian version.
The one filled generously with dulce de leche.
The one you’ll find in supermarkets, bakeries and homes across Argentina - and far beyond.
But there’s another version - softer in structure, more delicate in crumb, and with its own story.
Welcome to the Peruvian alfajor.
A different kind of shortbread
Alfajores exist across Latin America, and each country prepares them a little differently.
In Peru, the difference starts with the dough.
Peruvian alfajores are typically made without egg, which gives the shortbread a finer, more fragile crumb. Instead of feeling dense, they break apart gently when you bite into them.
They’re light in structure and designed to melt rather than hold firm.
The filling: manjar blanco
In Peru, alfajores are traditionally filled with manjar blanco - often recognised internationally as dulce de leche.
It’s cooked slowly and made to sit comfortably between two delicate biscuits, becoming part of the structure rather than dominating it.
The focus is on how the biscuit and filling come together.
What not too many people know
But what not too many people know is how the texture changes.
Freshly made - especially within the first 24 hours - the shortbread has a gentle crumble with a subtle edge of crispness. You can feel the separation between biscuit and manjar.
As the hours pass, the moisture from the manjar naturally softens the biscuit. The two layers settle into each other.
It’s not better or worse - just a different stage of the same dessert.
Some people prefer them once they’ve softened slightly.
Personally, I love them fresh - when the crumb is still delicate and distinct.
Different interpretations of the same classic
Argentinian alfajores are iconic and widely recognised. They’ve helped introduce alfajores to the world.
Peruvian alfajores express the same tradition in a slightly different way - through a lighter shortbread and a more delicate overall texture.
Different countries.
Different interpretations.
Same love for something sweet and handmade.
The Peruvian alfajor at canela
At canela, this is the version I bake.
Delicate shortbread, filled generously with homemade manjar blanco, made in small batches in Melbourne.
If you ever try one fresh at a market, you’ll understand exactly what I mean about texture.
And if you’re curious about the story behind the filling, you can read more about manjar blanco on the blog.