Description
These alfajores are delicate, buttery shortbread cookies filled with dulce de leche and dipped in rich dark chocolate. They are a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 (13.4-ounce) can dulce de leche
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil (optional)
- Sprinkles or shredded coconut for decoration (optional)
Instructions
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
- Cut out circles using a 1 1/2-inch round cookie cutter. Reroll scraps as needed.
- Place the cut-out cookies on the prepared baking sheets, leaving a little space between them.
- Bake for 8-10 minutes, or until the edges are lightly golden. They should still be pale.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread about 1 teaspoon of dulce de leche on the flat side of half of the cookies. Top with the remaining cookies to form sandwiches.
- Melt the dark chocolate with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each alfajor halfway into the melted chocolate. Let excess chocolate drip off.
- Place the chocolate-dipped alfajores on a parchment-lined baking sheet. If desired, decorate with sprinkles or shredded coconut before the chocolate sets.
- Refrigerate for 15-20 minutes, or until the chocolate is set.
Notes
- Ensure your butter is at room temperature for a smooth dough.
- Do not overbake the cookies; they should be pale for a delicate texture.
- Store alfajores in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 alfajor
- Calories: 250
- Sugar: 25g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: alfajores, chocolate, dulce de leche, cookies, shortbread, dessert, Argentinian