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Alfajores de Chocolate

Serves 16 Pastry vegetarian, Breads & Pastry

Alfajores de Chocolate

Alfajores de Chocolate are a beloved treat that transcends their humble kiosk origins to become a homemade delight, especially on birthdays. These delectable sandwich cookies, originating from Argentina, are a cherished part of the country's culinary landscape. While alfajores come in many forms, the chocolate variation offers a rich twist that makes them irresistible at any celebration.

The experience of biting into an Alfajor de Chocolate is one of pure indulgence. The tender cocoa-infused discs melt in the mouth, while the creamy dulce de leche filling adds a luscious sweetness. Enrobed in a glossy layer of dark chocolate, they strike a perfect balance between rich and sweet, making them an unforgettable treat.

Ingredients

  • 200 g (7 oz)flour
  • 30 g (1 oz)cocoa
  • 100 g (3.5 oz)butter
  • 80 g (3 oz)sugar
  • 1egg
  • dulce de lecheto fill
  • 200 g (7 oz)dark chocolate, melted

Method

  1. In a large mixing bowl, sift together 200 g (7 oz) of flour and 30 g (1 oz) of cocoa to ensure there are no lumps and the ingredients are well combined. Add 100 g (3.5 oz) of softened butter and 80 g (3 oz) of sugar. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  2. Crack an egg into the mixture and gently mix until a dough forms. The dough should be smooth and slightly firm. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it helps the dough firm up, making it easier to roll and cut.
  3. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 5 mm (1/4 inch) thickness. Using a round cookie cutter, cut out discs and place them on a baking sheet lined with parchment paper. Bake in the preheated oven until the edges are firm and the tops are set, approximately 10-12 minutes. Let them cool completely on a wire rack.
  4. Once cooled, take one cookie and spread a generous layer of dulce de leche on the flat side. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies.
  5. Melt 200 g (7 oz) of dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Dip each alfajor into the melted chocolate, ensuring it is fully coated. Use a fork to lift the alfajor out, allowing excess chocolate to drip off, and place it on a wire rack to set.
  6. Allow the chocolate coating to harden completely. This can be done at room temperature or sped up by placing the alfajores in the refrigerator for a few minutes.
  7. Once the chocolate has set, store the alfajores in a tin to keep them fresh. They make a delightful treat for birthdays or any special occasion.