If you visit my blog for a while, you know I enjoy baking alfajores and I’m always trying to come out with new flavors.

Alfajores are made with regular flour, cornstarch, vanilla extract, egg yolks and other simple ingredients and today I decided to add ground cinnamon and dark cocoa powder to create a hot chocolate version. They are filled with delicious dulce de leche (which is a milk-based caramel) and coated in a cinnamon-sugar mixture.

You can find the video of this recipe on my Instagram. Here.

Let’s start baking!

Yield about 18-20 regular size sandwich cookies

Ingredients

For the cookie dough

1 cup cornstarch

¾ cup all-purpose flour

2 and 1/2 tablespoons dark cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon  salt

3/4 teaspoon ground cinnamon

8 tablespoons unsalted butter, softened

1/3 cup + 1 tablespoon granulated sugar

2 large egg yolks at room temperature

3/4 teaspoon vanilla extract

For the cinnamon-sugar coating

1/3 cup white granulated sugar

1 and 1/2 teaspoons ground cinnamon

For the filling

Dulce de Leche. I like to use the one by La Lechera

Directions

For the cookies

1. In a medium bowl sift : cornstarch, flour, baking powder, baking soda, salt, cocoa powder and cinnamon. Mix and set aside.
2. In another bowl and using a mixer in medium-high speed cream butter for 2 minutes. Then, add sugar and mix both ingredients for 2 minutes until light and fluffy.
3. Add in the egg yolks and mix for 1 minute. Your mixture will have a nice yellow color. Add in vanilla extract and mix until everything is well combined for about 1 minute.
4. Reduce speed to low and gradually add in dry mixture. Mix well.
5. Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for 2-3 hours.
6. When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
7. Unwrap dough, let it sit for 10 minutes and then roll it out on the top of a light floured surface.  Roll to ¼-inch thick. Using a round cookie cutter (or any other shape you want) cut the cookies and place them on prepared cookie sheets. Place the cookie sheet with the cookies on top into the fridge for 5 minutes. After 5 minutes take the cookie sheet out of the fridge and bake.
8. Bake for 13-14 minutes until centers are set. Let them cool for 2 minutes.

For the cinnamon sugar coating

1.- In a small bowl mix your sugar and cinnamon.

2.- Coat half of the cookies (top parts) into the cinnamon-sugar mixture. Please, do this step while your cookies are hot (that is why I said just let them cool for 2 minutes so you don’t burn your hands but the cookies are hot still). If you try to coat your cookies when they are cooled off, the sugar mixture won’t stick. Now, let them cool off completely.

For the filling

Then, turn the other half of the cookies upside down and spread with a thick layer of dulce de leche. Place sugared cookies on top of the dulce de leche to create a sandwich.

For spreading the dulce the leche I like to use a pastry bag and a tip. Doing it this way, you will get a nice, clean smooth filling.

Store in an airtight container at room temperature. These cookies can last for a couple of days.

Enjoy!