In this recipe I will show you how to make homemade Argentinian alfajores and cones. They´re irresistible, with lots of caramel filling!
The first step to make the homemade Argentine alfajores and cones with caramel is to prepare the shortcrust pastry: beat the butter and the sugar until foamy. Then add the honey, the lemon and the vanilla flavor and continue stirring. After this, put the egg in the bowl and keep on stirring. Finally, add the water.
Next, pass the dry ingredients through a sieve. After that, mix them in 2 steps with the other ingredients in the bowl. Using a scraper, combine all the ingredients into a uniform dough. When finished, let the dough rest for 2 hours in the refrigerator.
After this time, roll out the cold dough 0,115 inch high and cut out round cookies. Then bake the cookies at 355°F for 5 to 10 minutes in the oven.
The second step is to do the filling: once the cookies are cold, put caramel on one half of the alfajor biscuit and then place the second biscuit half on the filling to form the alfajor. Do the same with the little cones. On a smaller round cookie pipe caramel for fillings in form of a drop with the help of a piping bag.
The last step is the covering with the chocolate: coat the alfajor with dark chocolate. Also cover the dulce de leche cone and biscuit combination with the chocolate.
If the dark couverture chocolate is not liquid enough, add 20% of its weight of cocoa butter to it. Cocoa butter-based couverture chocolate must be tempered. At the bottom of this recipe I will leave you a link where you can learn how to temper chocolate. If the chocolate used is based on vegetable oils, it can be made more liquid by adding 20% of its weight of neutral oil. Vegetable oil based chocolate does not need to be tempered.
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Amazon shopping links of some of the kitchen utensil used in this recipe:
- Silicone baking mat
- Baking tray
- Disposable piping bags
- Glass bowls
- Dough rolling pin
- Round stainless steel cutter set
- Piping bag stand
- Dough scraper card
- Dough sticks
- Caramel for fillings
- Callebaut chocolate
- Cocoa butter
- Pallette knife set
- Hand blender
- Dipping sets
- Round tips set
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Ingredients
Directions
The first step to make the homemade Argentine alfajores and cones with caramel is to prepare the shortcrust pastry: beat the butter and the sugar until foamy. Then add the honey, the lemon and the vanilla flavor and continue stirring. After this, put the egg in the bowl and keep on stirring. Finally, add the water.
Next, pass the dry ingredients through a sieve. After that, mix them in 2 steps with the other ingredients in the bowl. Using a scraper, combine all the ingredients into a uniform dough. When finished, let the dough rest for 2 hours in the refrigerator.
After this time, roll out the cold dough 0,115 inch high and cut out round cookies. Then bake the cookies at 355°F for 5 to 10 minutes in the oven.
The second step is to do the filling: once the cookies are cold, put caramel on one half of the alfajor biscuit and then place the second biscuit half on the filling to form the alfajor. Do the same with the little cones. On a smaller round cookie pipe caramel for fillings in form of a drop with the help of a piping bag.
The last step is the covering with the chocolate: coat the alfajor with dark chocolate. Also cover the dulce de leche cone and biscuit combination with the chocolate.
If the dark couverture chocolate is not liquid enough, add 20% of its weight of cocoa butter to it. Cocoa butter-based couverture chocolate must be tempered. At the bottom of this recipe I will leave you a link where you can learn how to temper chocolate. If the chocolate used is based on vegetable oils, it can be made more liquid by adding 20% of its weight of neutral oil. Vegetable oil based chocolate does not need to be tempered.
Watch the recipe video on Youtube:
By loading the video, you agree to YouTube's privacy policy.
Learn more
Other related recipes:
Amazon shopping links of some of the kitchen utensil used in this recipe:
- Silicone baking mat
- Baking tray
- Disposable piping bags
- Glass bowls
- Dough rolling pin
- Round stainless steel cutter set
- Piping bag stand
- Dough scraper card
- Dough sticks
- Caramel for fillings
- Callebaut chocolate
- Cocoa butter
- Pallette knife set
- Hand blender
- Dipping sets
- Round tips set
Image gallery: