Chocolate-Covered Alfajores
Deborah Dana
These delicious cornstarch cookies are filled with dulce de leche and covered in chocolate.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 200 grams flour
  • 300 grams cornstarch
  • 200 grams unsalted butter
  • 2 teaspoons baking powder
  • 150 grams sugar
  • 1/2 teaspoons baking soda
  • 3 eggs
  • 1 tablespoon cognac
  • 1 teaspoon vanilla essence
  • 2 cans dulce de leche, 410 grams each
  • 400 grams semisweet chocolate
Preparation
45 mins
0 mins
Medium
  • In a deep bowl, mix the flour, cornstarch, baking soda, and baking powder.
  • In another deep bowl, beat the butter with the sugar using an electric mixer until you obtain a fluffy mixture.
  • Add the egg yolks to the butter mixture, along with the cognac, vanilla extract, and dry ingredients; beat by hand with a whisk.
  • Flour a clean surface and roll out the dough on it until it is 1/2 cm thick.
  • Using a 4 cm circular cookie cutter, cut out the cookies.
  • Preheat the oven to 150 degrees Celsius.
  • Place the cookies on greased baking sheets and bake for 10-15 minutes or until they just begin to brown.
  • Remove the cookies from the oven and lift them from the baking sheet with a spatula while they are still hot.
  • Form the alfajores by taking two cookies and joining them with dulce de leche. Repeat with all the cookies.
  • Melt the chocolate in a double boiler.
  • Using a pastry brush, paint the top of each alfajor with the chocolate and refrigerate for at least 30 minutes before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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