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
- In a medium bowl, sift the flour, cornstarch, baking powder, cocoa powder and salt, and set aside.
- 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.
- Working in batches, add the dry ingredients to the wet ingredients and mix on low until combined.
- Transfer the dough onto a lightly floured working surface and roll into a ball. Cover with plastic and chill for an hour.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- 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.
- Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick.
- Cut the dough using a small round cookie cutter, and transfer to a lined baking sheet.
- Bake for 10-12 minutes. Transfer to a cooling rack and cool.
- 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.
Keywords: chocolate alfajores, hispanic desserts, dulce de leche