All over Argentina, regional alfajores abound but no matter where you are, you’ll always find this ubiquitous version: dulce de leche and chocolate. Susana Guillarduci fine-tuned a simple chocolate alfajores recipe she saw on local television for the version her family now sells through their bakery, Alfajores Malfatti. The name means “poorly made” in Italian and is a nod to Guillarduci’s signature homemade aesthetic. The family’s take on their national cookie doesn’t stray from tradition in the least: What sets them apart is a reliance on the highest quality ingredients they can find.
Note that there are many styles of dulce de leche available; the type that is typically used in baking is called “repostero,” or confectioner, which should have a thick enough consistency to hold a stiff peak when piped. In the U.S., Nestle's La Lechera brand works well and is widely available at Latin grocery stores.
For the cookies:
- 7 tbsp. softened unsalted butter
- ½ cups sugar
- 1 tsp. finely grated orange zest
- ½ cups cornstarch
- 1 large egg
- 1 tbsp. plus 1½ tsp. honey
- 1 tbsp. rum
- 1¾ cups cake flour, plus more for dusting
- ¼ cups cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
For filling and coating:
- 1½ cups dulce de leche
- 14 oz. semisweet chocolate, finely chopped (2¼ cups), melted and tempered*
Tempering chocolate is the key to a glossy, snappy finish. Find out how to do it at home using our handy tutorial.