When I think of alfajores I think of the white soft ones, filled with dulce de leche, with some coconut or nuts on the edges. But the truth is there is a whole wide world of alfajores out there, there are several types, specially in Argentina, where they are super famous, and they produce a glorious dulce de leche.
These chocolate ones are a classic, the cookie itself has chocolate in it, and one what different to make than the usual alfajores, filled also with dulce de leche and then covered in more chocolate. For those of you that like chocolate but don’t love it, like me, and are worried that this will be too chocolatey for you, don’t, this is just sweet and chocolatey enough, it won’t be that much.
This is one of my sister’s favorite recipes, they are crunchy, delicious, and súper photogenic, it sure wasn’t difficult to make them look good on camera.
- 200 gr (7 oz) butter
- 3/4 C confectioners sugar
- 1 egg + 1 egg yolk
- 3 tbsp honey
- 1 tsp vanilla extract
- 1/2 orange the zest of it
- 2 2/3 C all purpouse flour
- 1/2 C corn starch
- 3/4 C + 1 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 500 gr (17.6 oz) dulce de leche
- 260 gr (9 oz) semisweet chocolate
- 150 gr (5.3 oz) whipping cream
Preheat the oven to 350°F (180°C).
In a bowl, sift together all the dry ingredients (flour, cornstarch, cocoa powder, baking powder, baking soda, and salt) and set aside.
In a different bowl, using a mixer, beat the butter for 1 minute. then add the confectioners sugar and keep on beating until the mixture turns fluffy and lighter in color.
Beat in the egg, egg yolk, honey, vanilla extract and the orange zest and mix until everything´s well incorporated.
Then, slowly add in the dry ingredients using a rubber spatula and stir until you get a soft dough.
Wrap the dough up with some plastic kitchen paper and put it in the fridge for 30 minutes, for it to be easier to work with afterwards.
Once out of the fridge, roll out the dough using a rolling pin on the kitchen counter previously floured and cut 2.7 inches (7cm) diameter circles.
Place the cookies on a baking sheet lined with parchment paper, or greased and floured and bake at 350°F (180°C) for 12 minutes aprox. just until they´re cooked, (it´s important they don´t turn golden).
To put together the alfajores, spread one cookie with enough quantity of dulce de leche and then place another cookie on top, press a little and set aside. Do this with all cookies. Let them rest a little.
Meanwhile, to make the ganache, place the chocolate on a heat resistant bowl. Pour the cream in a small pot and heat it to medium temperature for 2 minutes on the stove until it starts to boil. Quickly pour it over the chocolate and let it sit, without stiring, for 5 minutes. Once this time has passed, mix it all to until a not so thick ganache forms.
Cover the alfajores with the chocolate ganache, using a fork and spoon, and let them sit on a surface lined with parchment paper until they dry completely.