Alfajores aren't just typical Argentinian cookies; they're a bite-sized delight bursting with textures . The base of this recipe is a melt-in-the-mouth pastry, thanks to the cornstarch, combined with a rich , creamy filling that's essentially dulce de leche.
And to top it all off, a chocolate coating makes this dessert a perfect treat for chocolate lovers.
This time, for the coating of these chocolate alfajores, we've opted for a mixture of milk and dark chocolate to balance the flavors, but you can also make them with just milk or dark chocolate. You can also find them coated in white chocolate, but these are only suitable for those with a serious sweet tooth, as they are quite sweet. Once coated, before the chocolate hardens, you can add some chopped nuts or even a drizzle of chocolate.
Next, we'll explain how to make these chocolate alfajores at home. The result is amazing!
Recipe Information
- Preparation time : 30 minutes
- Cooking time : 10 minutes
- Total time : 40 minutes (plus cooling time)
- Servings : 20 units
- Category : Pastry
- Type of cuisine : Argentinian
- Calories per serving (kcal) : 240
Ingredients of chocolate alfajores
For chocolate alfajores filled with dulce de leche:
- 35g of unsweetened cocoa powder
- 175 g of wheat flour
- 30 g of cornstarch
- 1/2 teaspoon of baking powder (Royal type)
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 100g of unsalted butter at room temperature
- 40 g of honey
- 65g of white sugar
- 1 medium egg
- 350 g of dulce de leche
For the chocolate coating:
- 150g of dark chocolate
- 200g of milk chocolate
- 1 tablespoon of sunflower oil
How to make the chocolate Alfajores
We begin by sifting 35 grams of unsweetened cocoa powder, 175 grams of wheat flour, 30 grams of cornstarch, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
In another bowl, beat 100 grams of unsalted butter at room temperature with 40 grams of honey and 65 grams of white sugar for 2-3 minutes, until the mixture lightens and becomes creamy.
Add 1 medium egg and beat until fully incorporated.
We pour in the sifted dry ingredients and mix them into the mixture with a spatula until there are no unmixed bits left.
We stretch the dough between two sheets of parchment paper, leaving a thickness of about 3 mm and put it in the refrigerator for at least 1 hour to chill the dough.
Preheat the oven to 180°C (350°F) with the top and bottom elements on. Using a 5-6 cm (2-2 inch) round cutter, cut out the dough and place the cut portions on a baking sheet lined with parchment paper. Leave some space between them, as they will expand in the oven. You will need two baking sheets for all the dough.
We bake each tray with the portions of dough separately for 10 minutes. We remove them from the oven and let them cool on the tray for 5 minutes.
Next, we place the cookies on a wire rack and let them cool completely.
Once cooled, put 350 grams of dulce de leche in a piping bag and place a small portion of this filling on half of the cookies.
We cover each filled cookie with another cookie and press lightly to distribute the dulce de leche. We put them in the freezer for 30 minutes.
To make the coating, melt 150 grams of dark chocolate and 200 grams of milk chocolate in 20-second intervals in the microwave. Once completely melted, add 1 tablespoon of sunflower oil to make it a little more fluid.
Once the cookies are cool, dip them in the chocolate using two forks. Drain off the excess chocolate and place the alfajores on a baking sheet lined with parchment paper. Let them dry at room temperature or in the refrigerator if you want the chocolate to set faster.
Easy-to-prepare summary
- Sift together the cocoa, flour, cornstarch, baking powder, baking soda, and salt
- We beat the butter with the sugar and honey
- We add the egg
- We add the dry ingredients and mix them together
- We stretch the dough and put it in the fridge for 1 hour
- We cut the dough and place it on a baking tray lined with parchment paper.
- We bake the dough portions for 10 minutes at 180ºC and let them cool on the tray.
- We transfer them to a wire rack to cool completely
- We spread the dulce de leche over half of the cookies
- We cover it with the other half of the cookies, press down to spread the dulce de leche, and put it in the freezer.
- We melted the chocolate
- We coat the alfajores with chocolate and let them dry at room temperature or in the refrigerator before serving.
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