Chocolate Alfajores
(2 ratings)

Chocolate Alfajores

Delicious Uruguayan cookies filled with dulce de leche and coated in chocolate.

UruguayanOmnivoreDessert
By marcus91
36 minPrep
60 minCook
96 minTotal
20Servings
230Calories

Ingredients

  • Butter150g
  • Sugar70g
  • Eggs1
  • Honey25g
  • All purpose flour175g
  • cornstarch80g
  • Unsweetened cocoa powder30g
  • Baking powder1 tsp
  • Baking soda1 tsp
  • Dulce de leche400g
  • Semi-sweet chocolate500g
  • Butter100g
  • Orange zestFrom 1 orange

Substitutions

  • Butter: substitute with coconut oil or vegan butter for dairy-free option.
  • Sugar: use coconut sugar or a sugar substitute like Stevia for lower glycemic index.
  • Eggs: replace with 1/4 cup of unsweetened applesauce or 1 mashed banana for egg-free option.
  • All purpose flour: swap with gluten-free all-purpose flour for gluten-free option.
  • Dulce de leche: use a vegan caramel sauce for a dairy-free alternative.

Instructions

  1. Cream Butter and Sugar

    5 min

    In a mixing bowl, combine 150g of butter and 70g of sugar. Use an electric mixer to beat the mixture until it becomes light and fluffy, which should take about 3-5 minutes. Then, add 1 egg and 25g of honey, mixing until fully integrated and smooth.

  2. Make the Dough

    7 min

    Slowly incorporate 175g of all-purpose flour, 80g of cornstarch, 30g of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of baking soda into the butter mixture. Mix until a cohesive dough starts to form, ensuring no dry ingredients are left. Once formed, wrap the dough tightly in plastic wrap and place it in the refrigerator for at least 30 minutes or up to overnight to firm up.

  3. Preheat Oven

    1 min

    Set your oven to preheat at 200°C (approximately 392°F). While the oven heats, prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.

  4. Roll and Cut Cookies

    7 min

    Take the chilled dough out of the refrigerator and divide it into two equal portions, keeping one portion cool in the fridge. Roll out the other half on a lightly floured surface until it reaches a thickness of about 2mm. Use a 5-6 cm cookie cutter or a glass to cut out round shapes, aiming for approximately 30-40 cookies, depending on thickness.

  5. Bake Cookies

    60 min

    Place the cut cookie rounds onto the prepared baking sheets, ensuring they are spaced evenly. Bake in the preheated oven for 8-10 minutes, or until the edges are set but not browned. Allow the cookies to cool completely on a wire rack after removing them from the oven.

  6. Assemble Cookie Sandwiches

    7 min

    Take two cookies that are similar in size and place them bottom-side up. Spread about 1 teaspoon of dulce de leche onto the bottom of one cookie, then gently press the other cookie on top to create a sandwich. Repeat with the remaining cookies until all are filled.

  7. Prepare Chocolate Coating

    9 min

    Chop 500g of semi-sweet chocolate into small pieces and add it to a saucepan with 100g of butter and the zest of 1 orange. Melt the mixture over low heat, stirring constantly until smooth and glossy. Dip each cookie sandwich into the melted chocolate, ensuring they are evenly coated, and set them on parchment paper to cool and harden before serving.

FAQ

Yes, you can replace the egg with 1/4 cup of unsweetened applesauce or 1 mashed banana.

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