Chocolate Alfajores Recipes
CHOCOLATE ALFAJORES
Chocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It's best to chill the dough at least 2 hours so the cookies hold when baking. -Kimberly Scott, Kosciusko, Mississippi
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap. Refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake just until set, 5-7 minutes. Remove from pans to wire racks to cool completely., Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)
Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.
Provided by vegchef
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h27m
Yield 24
Number Of Ingredients 9
Steps:
- Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
- Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/4-inch cookies and place on a baking sheet.
- Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
- Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
- Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g
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- Sift together flours. Cut butter into small half inch pieces and add to flours. With the paddle attachment on low speed, mix the butter into the flour until it forms small balls and the butter is coated by the flour (rubbing in method).
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- Make the dulce de leche. For this recipe you can use canned dulce de leche from the grocery store. However, if you can’t find it, making dulce de leche at home is very simple.
- Mix the wet ingredients. Mix the brandy, vanilla extract and lemon zest together in a small bowl, until evenly combined.
- Mix the dry ingredients. In a larger bowl, whisk the flour, cornstarch, baking powder, baking soda and salt together.
- Cream the butter and sugar. This step is important. Your creamed butter and sugar should be light in color and fluffy. Scrape the bowl down. Turn the mixer on low and whisk in the egg yolks until well combined.
- Weigh the dough and divide. Divide the dough in half, with some help from a kitchen scale. Roll each half into a tube with your hands. It may feel crumbly; if needed, wet your hands a bit to moisten the dough and help hold it together.
- Slice and bake. Preheat the over to 350° F (325° F, if using a convection oven). Unwrap the chilled cookie dough logs and slice into 1/4 inch-thick slices.
- Fill the cookies. Spoon the dulce de leche into a small pastry bag with a 1/2-inch tip. Pipe a thick layer in a swirl motion on the flat/underside of one cookie.
- Roll the edges in coconut. At this point, you can roll the outer edges of the sandwich cookies in coconut. You can also dip the alfajores in chocolate and lay to cool and harden.
- Serve. With a cup of tea, these alfajores make a lovely treat, any time of the day! Whatever cookies are left, store in the refrigerator until you decide to enjoy them.
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