Chocolate Alfajores

Ingredients

• 375 g (3 cups)plain flour
• 55 g (⅔ cup)unsweetened cocoa powder
• ¾ teaspoonsalt
• ½ teaspoonbaking powder
• 227 g (1 cup), at room temperatureunsalted butter
• 100 g (½ cup)granulated sugar
• 2eggs
• 1 teaspoonvanilla
• 760 g (26.8 ounces; 2 cans)dulce de leche

Instructions

1. 1

   Heat the oven

   Heat the oven to 177°C (350°F). Line a large baking tray with baking parchment.

2. 2

   Mix the dough

   In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. In a separate large bowl, beat the butter and sugar with an electric hand mixer, or in a stand mixer with the paddle attachment, on medium-high speed for 2–3 minutes until light and fluffy. Mix in the eggs one at a time on low speed, then add the vanilla and stir just until combined. Gradually mix in the flour mixture on low speed until just combined. Cover the dough and refrigerate it for at least 1 hour.

3. 3

   Cut and bake

   On a well-floured surface, roll the chilled dough to 6 mm (¼ inch) thick. Cut out rounds with a biscuit cutter; a 5 cm (2 inch) Linzer cutter can be used. Transfer the rounds to the prepared tray, spacing them 2.5 cm (1 inch) apart, and bake in batches. Re-roll the dough once if needed to cut more rounds. Bake for 8–10 minutes, until the cookies are set and puffed. Leave them on the tray for 1 minute, then transfer to a wire rack to cool completely.

4. 4

   Fill the cookies

   Pipe or spoon approximately 1 tablespoon of dulce de leche onto the flat underside of half the cookies. Top with the remaining cookies. Store covered in an airtight container for up to 5 days.

What are chocolate alfajores?

Alfajores are sandwich biscuits associated with South America, commonly filled with dulce de leche. This version uses cocoa in the biscuits for a rich chocolate flavour alongside the sweet, creamy filling.

The dough is chilled before rolling, which makes it easier to cut into neat rounds. A simple sandwich of two cooled biscuits and dulce de leche lets the contrasting textures stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 101 calories, 2g protein, 12g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while the butter and dulce de leche contribute much of the fat. The eggs and flour also contribute some protein. Pair an alfajor with fresh fruit or serve it after a meal with a savoury source of protein to balance the plate.

Getting the dough right

Dry ingredients: whisk the flour, cocoa, salt and baking powder well before adding them, so the cocoa is evenly distributed through the dough.

Butter and sugar: beat them until light and fluffy, then add the eggs one at a time. Mix the dry ingredients in only until combined to avoid working the dough more than necessary.

Why chilling matters

Chill time: refrigerate the covered dough for at least 1 hour, as directed. Cold dough is firmer to roll and cut than freshly mixed dough.

Rolling: flour the work surface well and aim for an even 6 mm thickness. Keeping the rounds similar in size and thickness helps them bake at the same rate.

Watch for doneness

Bake: the cookies need 8–10 minutes at 177°C. They are ready when they look set and slightly puffed; the method does not call for them to brown.

Cool: leave them on the baking tray for 1 minute before moving them to a wire rack. Let them cool completely before adding the filling so the dulce de leche stays between the biscuits.

Filling and assembly

Dulce de leche: spoon or pipe about 1 tablespoon onto the flat underside of each cookie in one half of the batch. Keep the filling centred so it is less likely to squeeze out when the top biscuit goes on.

Sandwiching: place the remaining cookies on top and press gently. The recipe makes 36 servings, so work in batches if needed to fill all the biscuits neatly.

Serving ideas

These alfajores are sweet enough to serve on their own, or alongside coffee or tea. For a more substantial dessert plate, add fresh fruit on the side.

They also suit a biscuit platter: their dark cocoa colour and pale dulce de leche centre make them easy to distinguish from other treats.

Recipe notes & tips

• Bring the butter to room temperature before beating it with the sugar.
• Chill the dough for at least 1 hour before rolling.
• Flour the work surface well to help prevent the dough sticking.
• Leave 2.5 cm between the rounds on the tray and bake in batches.
• Cool the biscuits completely before filling them.

Variations

• Smaller biscuits: Use a smaller cutter and check them carefully during baking.
• More filling: Add a little extra dulce de leche, keeping it centred between the biscuits.
• Cocoa finish: Dust the assembled alfajores lightly with cocoa powder before serving.
• Chocolate coating: Dip part of each assembled biscuit in melted chocolate and let it set before storing.
• Citrus note: Add finely grated orange zest to the dough for a chocolate-and-orange variation.

Common mistakes to avoid

• Skipping the chill: The dough may be harder to handle; refrigerate it for at least 1 hour.
• Overworking the dough: The biscuits can become less tender; mix in the flour only until combined.
• Uneven rolling: Rounds may bake at different rates; roll the dough to an even 6 mm thickness.
• Crowding the tray: Biscuits need room; space them 2.5 cm apart and bake in batches.
• Filling warm biscuits: The dulce de leche can shift or ooze; wait until the cookies are completely cool.

How to store

Store the filled alfajores covered in an airtight container for up to 5 days. They are best served at room temperature; the recipe does not specify a reheating method.

Frequently asked questions