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Over the past five years, Latin food has become popular in Houston. I remember our local gourmet supermarket used to have a fair with products from Argentina. They have Alfajores, the most common cookies made from cornstarch, and Chocolate Alfajores Havanna.

If you are an old-time reader, you may remember my mother-in-law is Argentinian, and I was introduced to Alfajores Havanna at her house. They are unique, with a soft chocolate cookie that melts in your mouth.  And they are filled with Dulce de Leche, a perfect complement to the semi-bitter chocolate coating. They are addictive.

I made these Chocolate Alfajores for International Night at my kid’s school. I love this celebration, our school in Houston gathers students from more than 25 different countries. Hence, there was food from Ethiopia, South Africa, Sweden, Russia, Cameroon, China, Japan, Israel, Mexico, Puerto Rico, Japan, France, and Chile!

In Chile, this kind of Alfajores is usually associated with the Sausalito brand, initially from Viña del Mar, a beach city close to the capital.

What manjar do you recommend?

In Chile, I like the Colun or the artisanal one from Playa Venado. It’s terrific. I preferred La Lechera brand, canned in the USA, and made in Chile. Do not use Argentinian Dulce de Leche or Cajeta. They have different flavor profiles.

What can I do so that the circles do not deform or shrink when cutting and handling them?

I recommend rolling the dough directly on the baking sheet (cookie sheets work great for this) with a bit of flour. Cut and prick the alfajores and go straight to the oven. Or on silicone mats that you can slide onto the baking sheet. Avoid having to lift the circles.

What is the standard egg size in pastry?

Recipes in the US are written for large eggs, which weigh about 65 grams in the shell.
Without shell, 50 grams: 35 grams the egg white, 15 grams the yolk.

You may also be interested in the recipe: Cornstarch Alfajores

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Chocolate Alfajores

The cookie you have been dreaming about it.

• 
  Total Time: 1 hour, 20 minutes
• 
  Yield: 30 1x

Ingredients

Units
MUS

Scale
1x2x3x

for the filling,

for coverage,

Instructions

1. To make the dough. In a large bowl with the paddle mixer attachment. Beat the butter until creamy and pale, about 5 minutes, add sugar, mix until smooth (3 minutes), add the eggs one by one, and beat until combined. Add honey and vanilla, beat everything for 2 minutes.
2. Sift the flour, cocoa, baking soda, baking powder, and salt, add to the previous mixture and mix with a wooden spoon (do not use the mixer) until a soft and moist dough forms. Wrap in kitchen plastic and refrigerate for 1-2 hours.
3. Preheat oven to 350F or 180C.
4. Divide dough into 4 and scoop out a quarter and make a ball. Roll the dough thin 1/3″ over a floured countertop. Cut the Alfajores in circles of 3 cm in diameter, place them on an oven tray covered with parchment paper.
   
5. Bake for 5 minutes on each baking sheet (without removing the paper). The dough will slightly rise in the oven. Remove and let cool in a grid on the same paper.
   
6. Once baked and cooled, you can put them in a plastic bag and freeze them.  Repeat with the remaining 3 pieces of dough.
7. Fill the Alfajores with Dulce de Leche. Wrap in plastic and refrigerate overnight.
   
8. The next day, chop the chocolate into small pieces, add the vegetable oil, melt in the microwave slowly, 30 seconds each go. Remove, stir for 1 minute, and melt in the microwave until all the chocolate is dissolved.
9. Use a spoon to cover the Alfajores. It is best to cover the sides first and then the top.
10. Let dry and serve.
    

• Author: Pilar Hernandez
• Prep Time: 1 hour
• Cook Time: 20 minutes
• Category: Cookies
• Method: Baked
• Cuisine: Chilean

Nutrition

• Serving Size:
• Calories: 198
• Sugar: 16.9 g
• Sodium: 80.7 mg
• Fat: 8.7 g
• Saturated Fat: 5.4 g
• Carbohydrates: 27.8 g
• Fiber: 1 g
• Protein: 3.4 g

Keywords: Chocolate alfajor, chilean alfajor, chilean cookies