Chocolate alfajores
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein6 %8 g
- Carbs55 %70 g
- Fat39 %22 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 507 kcal | 423 kcal |
| Protein | 8 g | 6.7 g |
| Carbs | 70 g | 58.3 g |
| Fat | 22 g | 18.3 g |
One serving is about 120 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty52/100
- Recipe completeness50/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Uruguayan
Ingredients
- 175 g Wheat flour
- 100 g Butter
- 1 Egg
- 70 g Sugar
- 1 teaspoon Baking Powder
- 80 g Cornstarch
- 400 g Dulce de leche
- 25 g Honey
- Orange (Zest of 1)
- 30 g Cocoa Powder
- 500 g Milk Chocolate
Instructions
For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.
Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.
Divide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.
For the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.
Chop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.
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