Alfajores marplatenses de chocolate estilo Havanna

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate offers a richer flavor with less sugar.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce can mimic the flavor of dulce de leche.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour is often less expensive.

In a bowl, add 150 g of manteca (unsalted butter) at room temperature.

Add 50 g of sugar and 50 g of honey to the bowl.

Add the zest of half a lemon and half an orange, and 1 teaspoon of vanilla extract.

Beat the mixture until it is creamy and well combined.

Add 1 egg to the mixture and continue to beat until well incorporated.

In another bowl, combine 250 g of all-purpose flour, 50 g of cornstarch, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 20 g of cocoa powder.

Sift the dry ingredients into the wet mixture and integrate them using a mixer, finishing by hand to avoid overworking the dough.

Moisten the countertop and place the dough on it, covering it with plastic wrap.

Roll out the dough to about 3 mm thick and refrigerate for at least 3 hours.

After chilling, use a 6 cm diameter cookie cutter to cut out circles from the dough.

Place the circles on a non-stick baking sheet or lined with parchment paper.

Preheat the oven to 160°C (320°F) and bake the cookies for about 10 minutes.

Check if the cookies are ready by touching them; they should be spongy and not leave a mark.

Let the cookies cool completely before filling them with dulce de leche.

Spread 30-50 g of dulce de leche on one cookie and sandwich it with another, ensuring the thicker sides face inward.

Melt chocolate for coating, optionally tempering it for better results.

Dip the assembled alfajores in the melted chocolate, allowing excess to drip off.

Place the dipped alfajores on a silicone mat or parchment paper to cool and set.

Let them temper at room temperature or refrigerate briefly to solidify the chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens