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From Spain

Alfajores

20-24 servings
1 hour

Ingredients

  • 3/4 cup sugar
  • 1 stick butter, chilled
  • 1/4 cup flour
  • 1 Tbsp baking soda
  • 1/4 cup cocoa powder
  • 2 eggs
  • 2/3 cup semi-sweet chocolate
  • 1 lemon, juiced
  • 2 1/3 cups dulce de leche

Instructions

  1. Place 1/2 cup sugar and the chilled butter in the metal bowl of a stand mixer. Blend for several minutes until a thick paste forms.
  2. Add flour, baking soda, cocoa powder and eggs. Mix for up to 10 minutes.
  3. Refrigerate the dough mixture for 30 minutes to firm it up.
  4. On a cutting board coated with flour, roll the chilled dough with a baking pin to about 1/3 inch thick. Press a round-shaped cookie cutter into the dough to form small circles.
  5. Place the rounds on a baking sheet, spaced 1 inch apart. Bake the cookies in 400° oven for 13 minutes or until golden brown.
  6. While the cookies are baking, mix the remaining 1 1/4 cup sugar and fresh-squeezed lemon juice in a bowl and set aside.
  7. Melt semisweet chocolate in a saucepan and set aside, keeping the chocolate warm.
  8. When the cookies turn pale golden brown, remove from oven. Dip them in the lemon-sugar mixture while still warm but cool enough to touch.
  9. Place the cookies on the baking sheet and allow them come to room temperature.
  10. Once the alfajores have fully cooled, use a knife or spatula to spread about 1 tsp of dulce de leche on one cookie round. Top with a second cookie to complete the cookie sandwich.
  11. Dip in the melted chocolate, let dry, and serve.