אלפחורס עם כתר שוקולד

Chocolate Alfajores

35 cookies

INGREDIENTS:

250g butter
150g sugar
4 egg yolks
1 tbsp brandy
300g cornstarch
200g white flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp vanilla extract

1 cup Dulce de leche
1 cup shredded coconut

for the chocolate:
200g dark chocolate
80g cream
1 tsp glucose

DIRECTIONS:

Preheat the oven to 180 degrees.
Cut the butter into small cubes.
Add butter, flour, sugar, cornstarch, baking soda and baking powder to the mixer bowl, and mix to a crumbly mixture.
Add brandy, egg yolks and vanilla extract and mix until the dough turn to bug crumbs. 
Sprinkle lightly on the work surface and roll to 1/2 cm thick.
Cut circles, place in baking pan lined with baking paper and bake for 10-12 minutes until lightly golden.
Remove from the pan and cool.
Join two cookies together with Dolce de leche in the middle, and roll in a bowl with coconut.

For coating:
To create the spiral I used this beautiful silicone mold.
Melt together chocolate and cream, in a microwave or over a steam pot (Ban-Marie).
Add glucose and mix to a smooth mixture.
Place the chocolate mixture in a piping bag and cut a tiny hole. Really tiny.
Place the mold on a tray or cutting board and pipe the melted chocolate into the mold.
Tap the pan firmly on the counter a few times to get rid of any air bubbles. Put it in the freezer for half an hour.
Remove from the freezer and peel the spirals from the mold.
Place a spiral on each cookie. When the chocolate softens, it sticks to a cookie of its own.

Bon Appetite! ♥