Alfajores bon-o-bon

 

Cookie:

1/2 cup white sugar

1/2 cup butter, softened

2 eggs and 1 yolk

1 tsp vanilla

2 1/2 cups flour

1 tsp baking powder

pinch of salt

3 Tbsp. corn starch

Filling:

6 oz white chocolate

1/3 cup smooth peanut butter

Cover:

10 oz white or milk chocolate

Whisk the sugar and soft butter until a golden fluffy mixture is formed. Add the eggs and yolk one at a time and continue to whisk and then add the vanilla extract and whisk. Add the baking powder, a pinch of salt, and sift in the flour and corn starch. Use a spatula to start mixing the dry ingredients until a uniform dough is formed.

Once the dough has been formed, cover in plastic wrap and refrigerate for at least 1 hour. Remove the dough from the fridge and roll thinly. The dough may be quite sticky so ensure your surface is well floured and add extra flour as needed on top of the dough. Cut the cookies with a 3 inches diameter cookie cutter. Place the cookies in parchment paper and bake at 350 for 10 minutes until slightly golden and let cool completely.

To make the filling, mix the melted white chocolate with the smooth peanut butter until smooth. Refrigerate until a paste is formed.

Once the cookies have cooled completely, cover one cookie in the peanut butter paste and use a second cookie to make a sandwich. Use extra filling to cover the sides. Once all the alfajores have been made cover in chocolate, ensuring that the sides of each cookie are also covered. If desired, drizzle melted dark chocolate on top of the chocolate-covered cookie.

Alfajores are a popular treat in South America. They are usually from two crunchy cookies, filled with dulce de leche in the middle and covered in dark chocolate. There is a company in Argentina called bon-o-bon that makes these alfajores with peanut butter cream instead of dulce de leche.

I got this recipe from this site. I had to convert their measurements from metric.

If I were to make this recipe again, I would try to make the cookies as thin as possible. And also add the filling thicker to get a better filling to cookie ratio and to have a crisper cookie.