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Argentinean alfajores with dulce de leche dipped in chocolate


  • 500 g (1.2 lb) of wheat flour
  • 4 tablespoons of powdered sugar
  • 250 g butter
  • 2 tablespoons milk
  • 2 tablespoons of water
  • 1 yolk
  • Dulce de leche or arequipe
  • 300 g bitter (semi-sweet) couverture chocolate
  • 1 tablespoon of butter, to coat the chocolates


Mix the dry ingredients and add the butter at room temperature. Mix very well. Make a well in the center and add the milk, water and egg yolk. Knead gently until a uniform dough is obtained. Let it rest wrapped in butter paper in the refrigerator when the mixture does not stick to your hands. (30 min)

After 30 minutes, roll out with a rolling pin until the dough is thin and cut medium-sized discs or the desired size with a round cutter. Place the cookies on a lightly greased baking sheet. Bake in a preheated oven at 300°F (150°C) for 15 to 20 minutes or until lightly browned.

Make sanduches filled with arequipe when the cookies are completely cold.

Melt the chocolate with the butter in a double boiler without boiling the water in the lower pan. Once the chocolate is ready, dip the cookie sandwiches and let cool.

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