Chocolate Alfajores Recipes

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CHOCOLATE ALFAJORES

Chocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It's best to chill the dough at least 2 hours so the cookies hold when baking. -Kimberly Scott, Kosciusko, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11



Chocolate Alfajores image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap. Refrigerate until firm enough to roll, 2 hours., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake just until set, 5-7 minutes. Remove from pans to wire racks to cool completely., Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 126mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

1/2 cup butter, softened
1/3 cup sugar
3 large egg yolks, room temperature
2 teaspoons rum extract or vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1 can (13.4 ounces) dulce de leche
1/2 cup sweetened shredded coconut, finely chopped

ALFAJORES

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

Provided by Sophie Godwin - Cookery writer

Categories     Snack, Treat

Time 1h5m

Yield makes 30

Number Of Ingredients 11



Alfajores image

Steps:

  • Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
  • Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
  • Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

Nutrition Facts : Calories 157 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

200g plain flour
300g corn flour
2 tsp baking powder
250g unsalted butter , softened at room temperature
150g caster sugar
zest of 1 lemon
3 large egg yolks
1 tbsp cognac
1 tsp vanilla extract
450g jar dulce de leche
50g desiccated coconut

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