You’ve probably had an Alfajor before, but just didn’t know what it was called. An Alfajor is a Spanish/Latin American confection of two small round cookies with Dulce de Leche sandwiched in between. The cookies are usually soft and crumbly, almost biscuit like. There are plenty of variations, but the one I like best is an Alfajor covered with dark chocolate. I love these cookies and I don’t see them sold at a lot of places, so this past weekend, I decided to make them myself.
I found a few recipes online, combined and tweaked them here and there, and made my own easy, simple recipe for dark chocolate glazed Alfajores.
I. Dulche de Leche
- 1 can Sweetened Condensed Milk
- Boiling water
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg
- Preheat oven to 425 degrees F.
- Pour the condensed milk into a pie plate. Cover tightly with foil. Place into a large pan and pour boiling water in the pan and around pie plate. The level of water should be halfway up the pie plate. Make sure no water will seep into the pie plate.
- Place in oven and bake for 1 hour. After an hour, peel back the foil and check to see if the mixture has thickened and turned a caramel color. If so, it’s done. If it doesn’t look quite thick or dark enough, cover it back and bake for another 15 minutes.
- Once the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let it cool for a few minutes. Using an electric mixer, add in the cinnamon, cloves and nutmeg and beat until smooth.
- Store in a covered container until ready to use, but use within a few days.
If this seems a little hard to do, you can actually buy Dulce de Leche in a can. Nestle La Lechera makes one. It should be right next to the Sweetened Condensed Milk in the grocery store.
- 2 cups All-Purpose Flour, sifted
- 1/4 cup Confectioners’ Sugar, sifted, plus extra for dusting
- 1 cup (2 sticks) unsalted butter, softened
- Preheat oven to 350 degrees F.
- In a food processor combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20-30 minutes.
- Sprinkle some flour onto your work surface and roll the dough out 1/8-inch thick. Using a 2-inch round cookie cutter, cut out the cookies and transfer on to parchment lined baking sheets. (I was able to make about 32 cookies with this recipe.)
- Bake the cookies until they golden and firm, about 15 minutes. Remove cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
- Spread about 1 heaping teaspoon of the Dulce de Leche on the flat side of a cookie and sandwich with the flat side of another cookie. (At this point I microwaved the Dulce de Leche for 30 seconds and mixed just to get it move workable)
III. Bittersweet Chocolate Gaze***
- 6 tablespoons heavy cream
- 6 tablespoons dark corn syrup
- 8oz bittersweet chocolate, chopped (I used one that was 60% cacao and I thought it was a little too bitter. Next time I will try some a little less dark).
- In a heavy saucepan over medium heat, combine the cream and corn syrup. Bring to a summer then reduce the heat to low.
- Add the chocolate and whisk until melted and smooth, about 1 minute.
- Remove from heat and let stand until lukewarm, about 10 minutes.
- Take a small spoon full of the glaze and top the Alfajor.
***I had a plenty of glaze left over, so cut this recipe in half. That should be enough to glaze all the sandwiches made with this recipe
If you don’t want the glaze, or think it’s too sweet, just dust the Alfajor with Confectioners’ Sugar.
Plate and serve!