Chocolate Alfajores
A Uruguayan delicacy — delicate cocoa cookies with caramel filling, generously coated in chocolate. A classic dessert that melts in your mouth.
Ingredients
- 150 g Butter
- 70 g Sugar
- 1 pcs Egg
- 25 g Honey
- 175 g Wheat flour
- 80 g Cornstarch
- 30 g Cocoa powder
- 2 tsp Baking powder
- 400 g Sweetened condensed milk (Dulce de leche)
- 500 g Milk chocolate
- 100 g Butter
- 1 pcs Orange
Instructions
- Beat softened butter with sugar for several minutes until light and fluffy. Add the egg and honey, mix well. Sift in the flour, cornstarch, cocoa powder, and baking powder, then knead the dough until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, preferably overnight.
- Preheat the oven to 200 °C. Line two baking sheets with parchment paper.
- Divide the chilled dough in half. Return one half to the refrigerator. Roll out the second half thinly (approximately 2 mm) and cut out round cookies with a diameter of 5–6 cm (use a cookie cutter or glass). You should get about 30–40 pieces. Bake one sheet at a time for approximately 8–10 minutes until done. Remove the cookies and let them cool.
- Place approximately one teaspoon of sweetened condensed milk on the bottom of one cookie and carefully sandwich it with a matching cookie, pressing lightly.
- Finely chop the milk chocolate and melt it with butter over low heat, then add the orange zest. Dip each cookie sandwich in the warm chocolate on all sides and place on parchment paper to cool. After completely cooled, serve.