Vida Recetas Editorial
The alfajor Marplatense is one of the jewels of Argentine pastry, famous for its delicate texture that melts in your mouth. Originating from Mar del Plata, this alfajor stands out for its two layers of soft cookie, a generous filling of dulce de leche, and a chocolate coating that makes it irresistible. Although its roots go back to Spanish colonial times, this version has become a national emblem, perfect for pairing with mate or as a dessert.
The dough, enriched with honey, orange zest, and a touch of cocoa, achieves a perfect balance of sweetness and aroma. There are variations with white or dark chocolate coating, and even versions without coating, but the classic always wins. It is ideal for those seeking an artisanal sweet with authentic flavor.
With this easy recipe, you can impress everyone with homemade Marplatense alfajores, worthy of a top-notch bakery.
Prep
60 min
Cook
12 min
Servings
10
Calories
228 kcal
Whisk the butter with the sugar. Add the zest of a large orange, only the orange part, do not grate the white part because it makes the preparation bitter.
Add the honey and beat as you add the eggs one by one.
Preheat the oven to 180º.
Sift together the dry ones: the flour, baking soda, ammonium bicarbonate, cocoa powder, cornstarch and a pinch of salt.
Add the dry ones, over the liquids. We will stir with a spoon, without kneading.
Wrap it in film and refrigerate it. You can even store it in the freezer for 6 months; but if you are going to prepare it on the spot, send it to the fridge for 30 minutes.
Remove the dough from the refrigerator, remove the film and sprinkle the counter with flour. Stretch the dough with a kneading stick.
Cut the discs, and what is leftover dough is put together, then compacted and returned to the fridge to be reused a few minutes later.
Place the cookies on parchment paper, leaving space between them.
Bake them at 180º for 12 minutes.
Fill them with Dulce de Leche, optionally you can add orange zest and rum to the Dulce de Leche for more flavor.
Put the chocolate coating in a water bath. Dip one side of the Alfajor into the coating, then place that side on a sheet of parchment paper and let it cool.
Once cool, remove the parchment paper and place the chocolate face on a rack. Bathe the the top with the cover.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 12 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
