Mar del Plata, the city where I live, is the city of the famous Havanna alfajores. If you visit, you have to try one. This recipe is not the Havanna recipe because the original formula is very old and is kept under seven keys. It is worth millions. But I promise that my recipe the next best thing - hahaha!
This recipe is for 22 alfajores.
To make the alfajores you will need:
- 330 g all purpose flour
- 170 g unsalted butter, softened
- 130 g powdered sugar
- 1 tsp honey
- 1 tsp baking powder
- 1 tbsp cocoa
- 1 egg
- 12 oz. dulce de leche or caramel
- 300gr. milk chocolate or semi-sweet chocolate.
- Sift the flour, cocoa, and baking powder together
- Using a fork, mix the butter and sugar. Add honey, egg, and flour mixture-- mix with your hands without kneading until it resemble coarse meal. Let the dough rest in the fridge for 1 hour.
- Remove the dough from the refrigerator and place it on a lightly floured board. Using a rolling pin roll it out 1/4 inch thick.
- With a round cookie cutter, cut out circles 3 inches in diameter. Place on a greased and floured tray.
- Bake in a preheated oven at 325º for 5 or 6 minutes, just until the bottom is brown. Cool on a rack.
- Spread dulce de leche or caramel (a nice amount but do not overdo it) between two cookies , make sure the brown side faces out.
- In a double boiler, melt the chocolate. Dip the alfajores into the bath of chocolate until well covered (you can use two forks like tongs). Place on a cooling rack to allow chocolate to drip.
- Now comes the hard part...Once solidified (at room temperature) you have to let the alfajores stand covered for at least 24 hours. Ideally 48 hours. This creates the perfect texture inside.