Alfajores are probably my favorite cookies. I love its melt-in-your-mouth texture, and the Dulce de Leche and coconut combination. This is a chocolatey version to the popular Argentinian cookies – Two chocolate alfajores cookies filled with Dulce de Leche and decorated with Funfetti. Kids (and also adults) will love them!
These chocolate alfajores would be perfect for any kinds of a birthday party or any other occasion. They are colorful and steal the show on every party. I like to fill them traditionally with Dulce de Leche, but you can also fill them with any kinds of chocolate spread you like (personally I prefer Nutella).
Funfetti Chocolate Alfajores
For chocolate dough:
- 100 grams (1/2 cup) cold butter cut into cubes
- 100 grams (3/4 cup) all-purpose flour
- 100 grams (3/4 cup) cornstarch
- 25 grams (2 tbsp.) cocoa powder
- 5 grams (1 tsp.) baking powder
- 60 grams (1/2 cup) sugar powder
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 large egg
- 1-2 tbsp. water as needed
For the filling:
- 200-250 grams Dulce de Leche
In a food processor with a steel blade put butter, flour, cornstarch, cocoa powder, baking powder, sugar, salt and vanilla and blend until crumbly.
Add eggs and continue to blend just until large chunks of dough form. It needed, add a little water.
Transfer the dough chunks on a lightly floured work surface, and form a disc shape. Wrap in plastic wrap and refrigerate for about 1 hour.
On a floured work surface roll out the dough to about 3 mm thick and cut out small circles (I used a 4-5 cm in diameter cookie cutter).
Place the cookies on an oven pan lined with baking paper and cool for an hour in the freezer.
Preheat oven to 160c degrees.
Bake the cookies for 10-12 minutes, or until set and fully baked.
Arrange the cookies in pairs and generously fill each pair with Dulce de Leche.
Roll the sides of each cookie in Funfetti.
Keep in a sealed box until serving. It is recommended to prepare the cookies a day or two before serving, so they absorb some moisture from the filling.
- Keep the cookies in a sealed jar for up to a week.
- You can roll the cookies with chopped nuts or coconut instead of sprinkles.
- You can fill the cookies with any other spread you like.
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