Chocolate Alfajores
Uruguayan-style sandwich cookies with dulce de leche filling, dipped in melted milk chocolate and touched with orange zest.
Pasos
- 1
Cream the butter and sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until a dough forms. Wrap in plastic wrap and chill for at least 30 minutes or overnight.
- 2
Preheat the oven to 200 degrees Celsius and line two baking sheets with parchment paper.
- 3
Divide the dough into two parts, refrigerate one part while you roll the other to about 2 millimeters thick. Cut out round cookies about 5–6 centimeters in diameter using a cutter or glass. You should yield about 30 cookies (about 40 in some batches). Bake one sheet at a time for 8–10 minutes. Let the cookies cool.
- 4
For the filling, place about one teaspoon of dulce de leche on the bottom of two cookies of the same size and sandwich them together.
- 5
Chop the milk chocolate and melt with butter and orange zest over low heat. Dip each sandwich cookie into the chocolate and let them set on parchment paper before serving.
