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CHOCOLATE STUDIO | RECIPES | Cookies & Bars

Chocolate & Dulce De Leche

Alfajores
Yield
15 Alfajores
An Alfajor that delivers on the nostalgic flavor from Argentina but with better texture and flavor using cocoa powder and a hint of alcohol.

Alfajores

Ingredients
  • 200 gGranulated sugar
  • 200 gButter
  • 50 gHoney
  • 40 gMalt extract
  • 50 gWater
  • 2Whole eggs
  • 20 gGuittard Cocoa Rouge Unsweetened Cocoa Powder
  • 5 gBaking soda
  • 400 gAll-purpose flour
  • 100 gCornstarch
Directions
  1. 1

    Cream the sugar and butter. Add the honey, malt extract and water. Add the eggs. Slowly add the combined cocoa powder, baking soda, flour and cornstarch. Don’t overmix. Refrigerate the dough for 1 hour.

  2. 2

    Sheet the dough to .16 inches (4 mm) and cut into 2‑inch (50 mm) circles. Place the rounds onto a paper‑lined sheet pan.

  3. 3

    Bake at 350°F (177°C) in a convection oven for 6–8 minutes. There shouldn’t be any color, and the cookies should pull away completely clean from the parchment paper. Once the mixture is cool, sandwich with Dulce de Leche filling.

Dulce De Leche Filling

Ingredients
  • 500 gSan Ignacio Dulce de Leche
  • 20 gCyrano Armagnac
  • Zest of 1 orange
Directions
  1. 1

    Mix all ingredients and reserve.

Enrobing

Ingredients
Directions
  1. 1

    Temper the chocolate and cocoa butter.

  2. 2

    Dip and decorate the assembled Alfajores.

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