ARGENTINIAN DULCE DE LECHE & CHOCOLATE ALFAJORES!🍫A treat that will make you smile with every bite!😋

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: dark chocolate

Carob powder can provide a similar flavor profile while being caffeine-free.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often less expensive and still provides a good flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute for butter.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Sweetened condensed milk can be used to create a similar sweet flavor.

Sift the all-purpose flour into a bowl.

Sift the cornstarch into the bowl next.

Add the baking powder and baking soda.

Add the unsweetened cocoa powder and mix the dry ingredients with a spatula until well combined and set aside.

In a larger bowl, add the softened butter along with the granulated sugar and beat until a creamy, white, and airy mixture forms.

Add the vanilla extract, honey, malt extract, and orange zest to the butter mixture and continue beating until fully incorporated.

Add the egg to the mixture and continue beating until smooth.

Incorporate the dry ingredients in two parts, mixing with a spatula to prevent gluten development, achieving a soft, crumbly dough.

Wrap the dough in plastic wrap and flatten it slightly, then refrigerate for at least 4 hours or longer.

Preheat the oven to 180°C (350°F).

Place the chilled dough between two sheets of parchment paper and roll it out to a thickness of 6 millimeters.

If the dough loses its chill, return it to the refrigerator before cutting.

Using a 6-centimeter round cutter, cut the cookies for the alfajor tops and place them on a baking tray lined with parchment paper.

Chill the tray with the cookies in the freezer for 10 minutes or in the refrigerator for 15 minutes before baking.

Bake the cookies at 180°C (350°F) for 10-12 minutes, checking for firmness after 10 minutes.

Let the cookies rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

For the filling, mix the zest of one orange with the dulce de leche.

Place the dulce de leche in a piping bag with a 1 cm nozzle.

To form the alfajores, join two cookies with the highest sides facing each other, leaving the flat base on the outside.

Create a swirl of dulce de leche from the center to the edge of one cookie, then cover it with another cookie, flat side facing outward.

Gently press to distribute the dulce de leche inside the alfajor and use a small spatula to remove excess from the edges.

Place the assembled alfajores on a tray lined with parchment paper and refrigerate while preparing the coating.

For the chocolate coating, place 333 g of finely chopped chocolate in a double boiler, stirring constantly until it reaches 48°C.

Remove from heat and add 167 g of finely chopped chocolate, stirring until fully dissolved and the temperature drops to 26.5°C.

Gently reheat the chocolate until it reaches 30-31°C, stirring constantly.

Dip the chilled alfajores into the chocolate, covering them completely, and drain any excess chocolate with a spatula.

Place the chocolate-coated alfajores on a tray lined with parchment paper to dry until the chocolate hardens completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens