Alfajores with Chocolate Hazelnut Butter

Try our Argentine inspired Alfajores made by our Nutritionist, Florencia, who actually hails from Argentina! These delectable treats pair oh so well with a Maté Latte, made w/ Yerba Maté and Almond Milk.

Ingredients

For cookie dough:
  • 1 cup cornstarch
  • 3/4 cup all-purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tsp of lemon zest
  • ½ cup of flaked or granulated coconut
  • Powdered sugar, for dusting (optional)
Vegan Version:
Replace butter and eggs with:
  • ½ cup of vegetable oil or ¾ cup of vegetable margarine
  • 2 tablespoons of almond butter or any nut butter of your choice (optional)
For Chocolate Hazelnut Filling:
  • 2 cups hazelnuts (270 g)
  • 1 cup dark chocolate chips (130 g) (or mix white/milk/dark chocolate chips)

Instructions

  • Make the chocolate hazelnut butter:
    • Place hazelnuts and chocolate chips in the NutraMilk container.
    • Press Butter cycle, set for 15-16 minutes (for roasted hazelnuts set for 4-5 minutes)
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside to use as the filling.
  • Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest For vegan Option: Mix together oil, nut butter, sugar, vanilla and lemon zest until smooth.
  • Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the mixture, beating until thoroughly combined.
  • Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter and place on a baking sheet lined with parchment paper. Leave enough space between the cookies because they will spread.
  • Bake in the preheated oven (350° F) for 10-15 minutes, until the edges start to turn golden. Remove the cookies immediately to cool.
  • Spread the underside of a cooled cookie with a spoonful of chocolate hazelnut filling then sandwich together with another cookie until the filling oozes out the sides.
  • Roll the sides in the shredded coconut.
  • Dust with powdered sugar if desired.