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chocolate alfajores

Chocolate Alfajores

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  • Author: Rosana
  • Total Time: 58 minute
  • Yield: 2 dozen cookies


These melt-in-your-mouth Chocolate Alfajores are a soft and buttery shortbread cookie filled with dulce de leche.


  • 230gr (16 tbsp), unsalted butter, room temperature
  • 150 gr (2/3 cup) granulated sugar
  • 4 egg yolks
  • 6 tsp honey
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 200 gr (1 1/2 cup) cornstarch
  • 200 gr (1 2/3 cup) all purpose flour, unbleached
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 20 grams cocoa powder
  • Homemade Dulce de Leche, or 1 can store bought


  1. In a medium bowl, sift the flour, cornstarch, baking powder, cocoa powder and salt, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add one egg yolk at a time, followed by vanilla, honey and orange zest.
  3. Working in batches, add the dry ingredients to the wet ingredients and mix on low until combined.
  4. Transfer the dough onto a lightly floured working surface and roll into a ball. Cover with plastic and chill for an hour.
  5. Preheat the oven to 350 F and line a baking sheet with parchment paper.
  6. Remove from the fridge and let it come to room temperature, for around 10 minutes. Knead for a couple of minutes until it’s easy to handle.
  7. Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick.
  8. Cut the dough using a small round cookie cutter, and transfer to a lined baking sheet.
  9. Bake for 10-12 minutes. Transfer to a cooling rack and cool.
  10. Using a spoon or piping bag fill the center with dulce de leche.


*If you’d like to cover them in melted chocolate, follow these instructions on how to temper chocolate.

  • Prep Time: 15 minutes plus chill time
  • Cook Time: 10 minutes
  • Category: dessert
  • Cuisine: Hispanic