These delicate sandwich cookies are found in different variations all over Latin America. This version, which hails from Peru, is made with manjar blanco, a sweet spread that is very similar to dulce de leche. You can make dulce de leche yourself if you have trouble finding it, or manjar blanco in stores. The cookies are crumbly, delicate, and sweet – the perfect vehicle for the rich, toasted notes of the manjar blanco and the spicy cinnamon.
- 2 cups all purpose flour
- 1 cup cornstarch
- ¾ cup powdered sugar, plus extra for dusting
- ⅛ tsp salt
- 2 sticks unsalted butter, softened to room temperature
- 1 large egg yolk
- ½ cup manjar blanco or dulce de leche
- ¼ tsp ground cinnamon
1) In a large bowl whisk together 2 cups all purpose flour, 1 cup cornstarch, ¾ cup powdered sugar, and ⅛ tsp salt until combined.
2) In the bowl of a stand mixer, beat 2 sticks butter and 1 egg yolk together on medium speed until well combined, about 4 minutes
3) Add the flour mixture and mix on low speed until incorporated and then increase to medium and mix until dough resembles loose gravel, about 7 minutes
4) Line two Suvie pans with parchment paper. Divide dough between the two pans, and press into an even layer with the back of a measuring cup. Refrigerate pans for 20 minutes, then transfer to Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 25 minutes
Top Zone: Bake at 350°F for 25 minutes
5) While the cookies bake, stir cinnamon into manjar blanco; set aside.
6) Immediately after the cookies finish baking, remove from Suvie and lift out of pans with parchment sling. Transfer to a cutting board and cut into 18 pieces in a 3 by 6 grid.
7) Allow cookies to cool and then spread about 1-2 tsp manjar blanco onto half the cookies and then top with a second cookie. Dust with powdered sugar and then serve.
Nutritional Information per serving (18 servings per recipe): Calories 220, Total Fat 11g, Total Carbohydrates 27g, Total Sodium 45mg, Total Protein 2g.