Chocolate Alfajores With Dulce de Leche

October  1, 2018
6 Ratings
Photo by Rocky Luten
  • Prep time 2 hours 20 minutes
  • Cook time 15 minutes
  • Serves a crowd
Test Kitchen Notes

Featured in: A Plate of Mystical Dulce de Leche Cookies to Remember Home. —The Editors

What You'll Need
  • 200 grams softened butter
  • 150 grams sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 1 pinch orange zest
  • 400 grams all-purpose flour
  • 100 grams corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 15 grams cocoa powder
  • 1 can dulce de leche (or make your own by putting an unopened can of sweetened condensed milk in a pot of boiling water for at least 30 minutes, taking it out, and letting it cool before opening it)
  • 400 grams chocolate, to melt
  1. Cream the softened butter and sugar with electric mixer. Add the eggs, one at a time. Add the vanilla, honey, molasses and orange zest.
  2. In a separate bowl, combine the dry ingredients (flour, corn starch, baking powder, baking soda, and cocoa). Add the dry ingredients to the wet ingredients just until mixed. Do not overwork nor knead.
  3. On a floured surface, shape the dough into a rectangular disc. Cover in plastic wrap and place in the fridge to chill for at least 2 hours.
  4. Roll the dough out until it’s 1/4-inch thick. Cut out cookies with a circular cutter (you can make them bite-size or use a 3-inch cutter). Place them on a baking tray and chill in the fridge for 2 more hours.
  5. Preheat the oven to 350°F. Bake the cookies for 5 to 7 minutes. Cool on a wire rack.
  6. Once cooled, spread or pipe some dulce de leche on each cookie and create sandwiches (make sure the flat bottoms become the outer sides of the sandwich cookies).
  7. Place back in the fridge to chill while you prepare your chocolate: Melt and temper your chocolate over a double boiler (or in the microwave). Dip the chipped cookies into the chocolate completely and set aside on a wire rack to set.

See what other Food52ers are saying.

  • Rob Azevedo
    Rob Azevedo
  • hannahgils
  • Bee
  • cosmiccook
Manuel Betancourt is a New York City-based writer. He’s a pop culture enthusiast, an amateur baker, and an eternal Buffy fan. His work has appeared in Film Comment, The Atlantic, Vice, INTO, and Esquire, among others. He’s a regular contributor to Remezcla, Electric Literature, and one of the co-authors of the middle-grade graphic novel The Cardboard Kingdom.

4 Reviews

hannahgils May 11, 2020
Made this recipe yesterday. It's a work of love, but the cookies turned out great! Love alfajores and can now make them at home!
Rob A. October 29, 2018
I followed the recipe exactly (and I am not a novice baker) but Unfortunately nothing worked at all for me. Not even the cheat for dulce de Leche. The dough was too sticky to work at all points in the recipe. Very disappointing.
Bee October 10, 2018
Mmmmm.... this will be my weekend project!!
cosmiccook October 4, 2018
how many ounces or grams for a "can"? I have an 8oz. jar of good quality--will that suffice? What about Cajeta?