Instructions
Begin by preparing the cookie dough. Cream together the butter and sugar with a hand mixer or stand mixer for several minutes until the mixture turns pale and fluffy, as this will create a tender texture. Add the egg and honey, mixing thoroughly to incorporate these moist ingredients. In a separate bowl, sift together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking soda, and baking powder to ensure even distribution. Gradually add these dry ingredients to the butter mixture, stirring gently until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or overnight—this resting step helps the dough firm up, making it easier to roll out and enhancing the flavors. Preheat your oven to 200 degrees Celsius (about 390 degrees Fahrenheit) and line two baking sheets with parchment paper for an easy cleanup and to prevent sticking. Divide the chilled dough into two portions, placing one back in the fridge to keep cool. On a lightly floured surface or parchment, roll out the second portion of dough evenly to about 2 millimeters thickness. Using a round cookie cutter or a glass approximately 5-6 centimeters (2-2.4 inches) in diameter, cut out your cookies. You should be able to get around 30-40 cookies depending on dough thickness and cutter size. Arrange the cookie rounds on the prepared baking sheets, leaving a small space between each to allow for slight expansion. Bake one tray at a time in the preheated oven for 8-10 minutes. Watch closely—the cookies are ready when they are firm but still soft to the touch. Remove them from the oven and allow them to cool completely on a wire rack before assembling. To assemble your alfajores, pair cookies of similar size, and spread about one teaspoon of dulce de leche evenly on the flat side of one cookie. Top with the matching cookie to create a sandwich. Be gentle to avoid breaking the delicate cookies. For the final touch, prepare the chocolate coating by chopping the semi-sweet chocolate finely to ensure even melting. Combine it with butter and the zest of one orange in a heatproof bowl over low heat or a double boiler, stirring frequently until smooth and glossy. Dip each sandwich cookie into the warm chocolate mixture, ensuring it's fully coated. Place the coated alfajores on parchment paper to set. Allow the chocolate to cool and harden completely, which enfolds the cookies in a flavorful, zesty shell. Once set, these delightful treats are ready to enjoy or package for gifting. Tip: Keep the dipped alfajores in a cool place or refrigerate them briefly to speed up the chocolate setting. Also, use fresh orange zest for the best aromatic impact, avoiding the white pith to prevent bitterness.
