While most Argentine bakers focus on perfecting one or two types of alfajores, Sylvie Chedeville churns out a whooping thirty-four and counting, cementing the French-born, Buenos Aires-raised pastry chef as the local cookie Queen. Fruit marmalades are among her most popular fillings—typical flavors include strawberry, quince, raspberry, and lemon—and Chedeville also likes to add chopped almonds for a surprising extra layer of crunch. Even the most die-hard dulce de leche traditionalists can’t resist.
Look for a very thick and pectin-y marmalade (we found Bon Maman brand to have the ideal texture), or otherwise reduce the jam down in a medium pot over medium heat until the liquid is thickened and very glossy. Cool completely before using. While all components may be prepared ahead of time, be ready to coat the alfajores with chocolate immediately after filling with marmalade as the jam will further soften the delicate cookies.
For the cookies:
- ½ cups sugar
- 7 oz. softened unsalted butter
- 2 tsp. honey
- 1 large egg yolk
- 1½ cups plus 2 Tbsp. pastry flour, plus more for dusting
- ½ cups cornstarch
- 1½ tsp. baking powder
- ½ tsp. baking soda
For filling and coating:
- 1½ cups orange marmalade
- ¾ cups (2½ oz) finely chopped almonds
- 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.