Holiday Alfajores

My wonderful sister Paola Rubini shared with me a fabulous recipe which I have now turned into a Fabulous Holiday Season treat!

The traditional Alfajor is made with Dulce de Leche, but I happened to come across some scrumptious Speculoos Cookie Butter, I thought, why not! Got this one at Trader Joes, but Amazon has it as well and can always be replaced with Biscoff Cookie Butter that can be found at your local stores most of the time (Publix).

Ingredients

7 oz of Flour
2 oz of Corn Flour
1/2 oz of dark chocolate powder
3.5 oz of sugar
1 stick of butter
1 egg
1 full tsp baking soda (more heaped than level)
Grated rind of 1/2 an Orange and 1/2 a lemon
5 tsp of water
Splash of Rum
2 x 24 oz of dark or milk chocolate morsels
2 sheets of Parchment paper

Directions

Whip butter with sugar until nice and creamy, add egg, orange and lemon rind.

Add dry ingredients, flour, corn flour, baking soda, mix well and then finally add the water. You should have a really sticky dough at this stage.

Place dough between 2 pieces of cling film and roll it out to about 1/4 of an inch and put in refrigerator for at least an hour. This will make handling the dough and cutting the individual cookies a little easier.

Preheat oven to 350 Deg Farenheit

Cut cookies with a cookie cutter (aprox 2″ in diameter), and place on some parchment paper and bake for 10 minutes. Put on a cookie rack and let them cool off.

In a bowl mix the Cookie Butter with a splash or 2 of rum and microwave for 30 seconds to make it a little smoother, you will need to work quickly as the cookie butter hardens quite quickly, another idea is to place it between 2 pieces of film roll it out and cut with same cookie cutter to size and then place between to pieces of cookie.