How to make an artisanal alfajor of dulce de leche and chocolate

chocolate and dulce de leche challenge . What do you think? Just be warned, this recipe is a one-way trip that's hard to abandon. We're going to make Argentina's most classic artisanal alfajor , perfect for cooking at any time of your life or for storing the frozen mixture and pulling out the ace up your sleeve whenever you crave something. We're really behind you because it's always artisanal, never industrial.

Pay attention, they're very easy to make. Here we break the myth that making alfajores at home is super difficult and not at all recommended. It's a lie, and I can assure you, they're much more delicious when we're thoughtful and calculate the amount of ingredients we want. In the end, we know there aren't any unusual ingredients, and we're putting all the love of homemade into them.

About this homemade alfajor recipe

The most turkey secrets of this recipe

There are 5 and pay attention because no one ever tells you (the last one is the most important):

#1 The refrigerated one 

Let's look at it this way, 30% of the alfajores' dough is butter . What happens? We need it cold most of the time because when butter loses its coldness, it also loses its shape, and the warmth of our hands doesn't help = chaos .

So if we follow the refrigerator times that the recipe asks for and keep it cold, it will be easier to stretch it and give it the shape we want = happiness .

#2 Margarine or butter

This happens a lot with ingredients that can be another ingredient: margarine or butter; cocoa powder or grated chocolate coating; 0000 flour or a little of this flour I have at home .

It's true that you can choose; margarine is often the most economical option, and it actually works just as well. We can make alfajores with margarine , obviously, no problem.

You'll get the homemade alfajor, but be careful, it's not the same ; the texture and flavor change. Now, if we're just making alfajores to satisfy a craving, then yes! Go ahead and use whatever you have.

#3 The amounts are those

Neither more because I think it's missing, nor less because I prefer less. The proportions are these ways , and that's how the alfajores will turn out well. That's the guarantee we can give you.

#4 The controlled oven

First of all, the oven will already be hot when we put the lids in. You should already know this: a preheated oven is one of the commandments .

Let's think that what we're looking for in a typical artisan alfajor is soft crusts; we want them to fall apart on their own. Baking time is 10 minutes maximum . After 5 minutes, we check them. If you touch them and your finger doesn't sink in, it means they're done.

#5 The dough that is not kneaded

For this recipe, it's really important to restrain ourselves and not be tempted to knead, because this dough doesn't need it at all. We've already talked about how the less we touch it , the better, and well, that's about it.

If you follow the recipe to the letter, there's no way you can fail. Heed this and thank us later. 

The quantities are not for one artisanal alfajor but for a dozen, but if you make more, store the dough in the freezer or seal the lids in an airtight container, and you'll thank yourself when you remember you have that stored away.

Recipe for the best artisanal alfajor 

Ingredients for 1 dozen alfajores

• 20 gr. of chocolate (coating or cocoa powder).
• 100 gr. of 0000 flour.
• 2 gr. of baking powder.
• ¼ tablespoon of baking soda.
• 35 gr. of powdered sugar.
• 3 egg yolks.
• 50 gr. of butter (or margarine).
• 350 gr. of pastry dulce de leche for the filling.
• 200 gr. of semi-sweet chocolate for the coating. 

How to make the lids for the homemade alfajor

1. Sift the flour onto a smooth surface. Then, add the baking powder and baking soda on top. Finally, add the sifted sugar and chocolate (if using powdered chocolate). Mix the ingredients with your hands and then form a ring.
2. In the center add the 3 yolks and with the help of your hands integrate everything little by little. 
3. Meanwhile, melt the butter and chocolate (if using couverture chocolate). Add this to the mixture and mix with your hands. When you have a smooth dough, wrap it in plastic wrap and refrigerate for 10 minutes.
4. After a while, you should feel the dough more unified and firm. Remove the plastic wrap and place the dough on a stretched piece of plastic wrap. Place another piece of plastic wrap on top. Using a rolling pin, roll the dough out to 1 cm thick and cut it into portions of the desired size and shape.
5. Place the lids on a baking sheet and place them in the freezer for 15 minutes. At this point, preheat the oven to 180°C.
6. After the time has passed, bake the tapas, checking their cooking, for a maximum of 10 minutes.

How to make a homemade alfajor, filling and final assembly

1. Take a chilled pastry shell and place two tablespoons of dulce de leche on top. Then, join it with another shell and smooth the edges with a teaspoon. Once all the shells are filled, refrigerate for 10 minutes.
2. Meanwhile, melt the chocolate for the coating in a double boiler or microwave. 
3. After the time has elapsed, remove the alfajores from the refrigerator and dip them one by one. Then, wait for the chocolate to cool and serve.