Chocolate Caramel Sandwich Cookie

Indulge in the delightful world of Alfajores dulce de leche-inspired sandwich cookies with a rich history dating back to the 8th century. Originating in the Middle East and making their way through southern Spain during the Moorish occupation, these sweet treats have evolved over centuries to become a beloved confection. With a Spanish version of the alfajor journeying to South America in the 16th century, this delectable dessert has captured the hearts and taste buds of many around the globe. Unveil the secrets of this enchanting recipe as we explore the tantalizing flavors and cultural influences that have shaped these exquisite sandwich cookies. Embark on a culinary journey filled with sweet, creamy dulce de leche sandwiched between delicate cookies, creating a perfect harmony of textures and tastes. Experience the fusion of traditions and flavors in every bite, transcending borders and celebrating the rich heritage behind these Alfajores. Join me as we dive into the world of Alfajores dulce de leche-inspired sandwich cookies, where history, culture, and flavors unite to create a truly unforgettable culinary experience. Stay tuned for the full recipe video and discover how you can recreate this timeless classic in your own kitchen.

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The 21st Century Alfajores

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Chocolate Sablé Crust

In the bowl of a food processor, pulse the butter, almond meal, sugar, cocoa powder and salt until combined. Add the egg, flour, and the cocoa. Pulse just until the dough comes together. Roll the dough out between two pieces of parchment paper to a 1/8-inch (3mm) thickness. Create two equally sized sheets and transfer them to the freezer until firm.
Using a cutter, cut disks from the frozen pastry sheets. Keep the disks frozen until ready to use. Combine the pastry scraps, re-roll, and repeat the freezing and cutting process until all the dough is used.

Baking

Preheat fan oven to 330ºF/160ºC for about 12 minutes. Remove tart rings and flip cookies.

Salted Caramel Ganache

In a saucepan, combine the heavy cream, honey, and corn syrup. Bring the mixture to a boil, then remove from heat and set aside. In a separate large, heavy-bottomed saucepan, heat the sugar over medium heat. Without stirring much, allow it to melt and cook until it turns a dark amber color. Once the caramel reaches the dark amber stage, immediately turn off the heat. Carefully and slowly pour the hot cream mixture into the caramel, whisking constantly. The mixture will bubble vigorously. Return the saucepan to low heat. Cook, whisking constantly, until the caramel is completely smooth and homogenous. Place the milk chocolate and cocoa butter in a heatproof bowl. Pour the hot caramel mixture over them and let it sit for one minute. Stir gently until the chocolate and cocoa butter are fully melted and incorporated. Mix in the cubed and cold butter with the immersion blender.
Finish the Ganache: Tap the bowl on the counter to release any air bubbles. Let the ganache rest at room temperature until it sets to the desired consistency. Do not refrigerate, as this will compromise the texture.

Assembly

Temperature Check: Ensure the ganache has cooled to 73°F/22-23°C. At this temperature, it will be firm enough to hold its shape but soft enough to pipe.
Portioning: Pipe exactly 30g of ganache for each cookie. This amount provides a rich, balanced filling without overwhelming the cookie.
Assembly: To construct each cookie, use 20g of cookie for the base, place the 30g ganache portion in the center, and top with another 20g of cookie, sealing the edges completely.

Storing Cookies

Chocolate caramel sandwich cookies are best enjoyed fresh but can be stored in an airtight container in a cool, dry place for up to 2 days. For longer storage, they can be frozen for several weeks.
Serving: To serve frozen cookies, rewarm them (while frozen on a baking tray) in a preheated oven for 4 minutes. Let them rest at room temperature for 15 minutes before eating.
Storing Ganache: Any leftover salted caramel ganache can be refrigerated or frozen. Gently re-warm and re-emulsify it before using again.