Alfajores Marplatenses (an Argentine Cookie)

There was no Christmas cookie competition this year, which was a bit of a disappointment. At the same time, it was a relief to not have any restrictions placed upon me for my cookie inspiration this year.

This time around, I opted to try to find a recipe online for a cookie that is undoubtedly my husband’s favorite. The cookie is known as an alfajor (al-fa-HOR), and it is a sandwich cookie consisting of two shortbread cookies and a dulce de leche filling. While there are several versions of this dessert, the one my husband loves most and that I set out to make this year was a chocolate version, which meant making chocolate shortbread cookies and then coating the entire dulce-de-leche-filled sandwich cookie in chocolate. Yum!

After searching for recipes and finding an authentic one, I came to learn that this particular version is called an alfajor marplatense. I further came to learn, according to my husband, that this cookie comes from the coastal city Mar de Plata, Argentina. So, there’s your geography lesson for today! 😉

My husband’s father was from Argentina, and JJ lived there for three years as a child, so this cookie is more than just a yummy treat for our family. It’s part of keeping JJ’s cultural heritage alive.

The recipe I followed is a video of a woman from Argentina named Isabel Vermal making these cookies step by step. If you speak Spanish, I encourage you to follow along with her to make your own. Her accent is delightful and easy to understand, and she explains the process well. You can watch her video here: Alfajores Marplatenses with Isabel Vermal.

Otherwise, I have translated the ingredients and instructions below. I also converted the ingredients from grams to cups, but I will include the measurements in grams for each ingredient below as well, for those of you who would prefer to follow those measurements with a food scale.

Lastly, I made these cookies a little under half the size that the creator made hers, which yielded me a over 25 cookies to her 12. These cookies are so rich that I felt that a smaller size would be more suitable for my family and me. My cookies are roughly 1 to 1 1/2 inches in diameter to her 3 inches. Because of this, the baking time is less than what it would be for the bigger cookies. Also, because this recipe yielded more for me, I needed to compensate for the amount of dulce de leche and chocolate. I will include both the original amounts and baking time alongside my adjusted amounts and baking time.

These cookies are a bit time consuming, but completely worth the hassle! With a hint of orange, creamy dulce de leche, and a rich chocolate coating, these cookies make for a great teacher’s gift, Christmas party dessert, or cookie for a Christmas cookie exchange!

If you make them, let me know what you think! You may just find that your family is begging you to make these each Christmas, much like mine will be doing with me!

Alfajores Marplatenses

Ingredients:

• 2/3 c unsalted butter, softened (150 g)
• ¼ c granulated sugar (50 g)
• 2 T c honey (50 g)
• Zest of ½ lemon
• Zest of ½ orange
• 1 egg
• 1 t vanilla
• 2 ¼ c cake flour (250 g)
• ½ c cornstarch (50 g)
• 1 scant teaspoon baking powder (5 g)
• ½ t baking soda (2 g)
• 2 T cocoa powder (20 g)
• 3 c dulce de leche*
• 5 c semi-sweet chocolate chips*
• 2/3 c edible cocoa butter*

Instructions:

1. Mix together the butter, sugar, honey, and zest of lemon and orange with a hand beater, then add the egg and vanilla and blend again.
2. Sift the cake flour, cornstarch, baking powder, baking soda, and cocoa powder into a separate mixing bowl, then stir until well combined.
3. Add the dry ingredients to the wet ingredients and mix well.
4. Roll out the dough on plastic wrap over a clean surface until a quarter inch thick. Cover the top with additional plastic wrap until the dough is completely covered, then place in the refrigerator for an hour (leaving the dough overnight may alter the dough’s taste).
5. Preheat the oven to 350 degrees and prepare a couple of baking sheets with parchment paper.
6. Remove the dough from the fridge and cut out into circles to place on the baking sheets.
7. While cooling, whip the dulce de leche to make light and fluffy.
8. Once the cookies are cooled, place a dollop of dulce de leche on the concave part of the cookie, then add another cookie on top (both flat parts should be facing outward). Set in the freezer while preparing the chocolate.
9. To prepare the chocolate, place a heat-safe bowl or pot inside a pot of hot water over medium low heat. Add the chocolate chips to the pot and stir until melted.
10. Add the edible cocoa butter and stir to combine. Remove from heat.
11. Remove the cookies from the freezer and fill in any gaps of filling with extra dulce de leche so that the dulce de leche filling is even with the cookies’ edges.
12. Dip the cookie into the chocolate and cover completely, then set on parchment paper to cool and harden completely. Enjoy!

*The original recipe calls for 1 c (300 g) dulce de leche repostero (a thicker dulce de leche) and ½ c (150 g) original dulce de leche. If you have the option of buying both a lighter and thicker dulce de leche, then do so by all means! Otherwise, use whatever dulce de leche is available at your store.

I also added more chocolate chips and cocoa butter as a result of needing more to cover my cookies completely. The original recipe calls for 3 ½ c (600 g) semi-sweet chocolate chips and 1/3 c (60 g) edible cocoa butter. I bought my cocoa butter online. If you are unable to obtain cocoa butter, you can substitute coconut oil or butter.

Lastly, I want to wish you a Merry Christmas! Praise God for the gift of His Son!

For to us a child is born, to us a son is given; and the government shall be upon his shoulder, and his name shall be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.”

Isaiah 9:6