ALFAJORES DE CHOCOLATE

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil can provide a dairy-free option.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Condensed milk can be used to make a quick caramel.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may alter texture.

Sift together 190 grams of flour, 20 grams of chocolate, 1/2 teaspoon of baking powder, 40 grams of cornstarch, and 1/4 teaspoon of salt in a bowl.

In a mixer, add 130 grams of cold butter and 45 grams of powdered sugar, starting at speed 2 and then increasing to speed 3 until well combined.

Beat 1 egg yolk and add it to the butter mixture, mixing at speed 3 until fully incorporated.

Stop the mixer and scrape down the sides of the bowl, then mix again until everything is well combined.

Gradually add the sifted dry ingredients to the wet mixture at speed 2, mixing until fully combined.

Remove the dough from the mixer and knead it on a silicone mat until compact.

Let the dough rest for a few minutes.

Grease a baking tray measuring 16 x 10 inches with a non-stick spray and line it with parchment paper, then grease the parchment.

Roll out the dough using a rolling pin with a thickness guide, using the number 3 ring to achieve the desired thickness.

Cut out circles with a 5 cm cookie cutter, yielding 16 alfajores, and transfer them to the baking tray using a spatula to maintain their shape.

Bake in the oven at 175°C (347°F) for 9-11 minutes until baked and cooled to room temperature.

Fill the alfajores with Bariloche cream using a piping bag, or you can use dulce de leche or any other cream, and sandwich them together.

Optionally, decorate with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens