Alfajores Marplatenses (Argentinian Chocolate Alfajores)

Argentina

Alfajores Marplatenses (Argentinian Chocolate Alfajores)

Alfajores Marplatenses are chocolate alfajores cookies that have made it all over the world. These chocolate sandwich cookies are filled with rum-infused dulce de leche and then covered in a thin chocolate coating.

Ingredients

For the cookies

2/3 cup butter, room temperature

1/4 cup sugar

1 1/2 tablespoon honey

1 tablespoon malt extract (also called malt syrup)*

Zest from one orange**

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

6 tablespoons cornstarch

2 tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the filling

2 cups dulce de leche repostero***

1 tablespoon dark rum (or 1/2 teaspoon rum extract)

For the coating

18 ounces semi-sweet chocolate chips****

2 teaspoons coconut oil****

Instructions

For the cookies

In a medium bowl cream butter and sugar. Add egg, honey, malt extract, orange zest, and vanilla. Mix until well combined.

In a medium bowl, combine all dry ingredients.

Add the dry ingredients to the wet ingredients, and mix only until the dough comes together. Divide the dough into 2 portions. Shape the dough into a ball and wrap it in plastic wrap. Chill for at least 30 minutes.

Preheat the oven to 350F and grease 2 baking sheets.

On a floured surface, place one piece of cookie dough and roll to 1/8 inch thick. Use a 2-1/2-inch round cookie cutter to cut the cookies. Place them on the cookie sheet and bake for 10 to 12 minutes. The cookies should be firm and crispy.

Repeat with the rest of the dough.

Let the cookies cool to room temperature.

To assemble

Mix dulce de leche and rum (or extract). Place about 1 heaping tablespoon of dulce de leche in the middle of the cookie. Place a second cookie on top and press them together to make a sandwich.

In a microwave-safe bowl, add chocolate chips and coconut oil (or chocolate candy coating). Microwave for 30 seconds. Stir. Continue microwaving only a few seconds at a time, stirring between each time, until the chocolate is melted.

Dip each alfajor sandwich into the chocolate, making sure every surface is coated. With the help of two forks, remove alfajores and place them on a cooling rack.

Let them harden completely before placing them in an airtight container.

Let the alfajores rest for at least 12 hours, better yet, 48 hours before serving them.