Alfajores (pronounced al-fa-hor-es) are extremely popular snacks in Argentina and usually are made from two slightly chocolatey cookies filled with dulce de leche in the middle and covered in dark chocolate.
Today’s recipe is alfajores bon-o-bon, which are an alternative version of alfajores, using a peanut butter and white chocolate filling instead of dulce de leche. These are then covered in either white or dark chocolate.
Bon-o-bon are a very popular brand of argentine truffles, filled with a light peanut butter filling and covered in either milk or white chocolate. These are therefore the inspiration behind these alfajores. In Argentina, you can buy alfajores bon-o-bon in all supermarkets and corner shops.
What do we need to make these amazing alfajores bon-o-bon?
- Plain flour: Good old plain flour is perfect as you will use a bit of baking powder for the cookies to raise.
- Soft butter: The butter needs to be at room temperature for it to combine into a lovely creamy mixture when whisked with the sugar.
- Caster sugar: This will be whisked with the soft butter in the first step. Caster sugar is best as it will not give a grainy mixture unlike if you use granulated sugar.
- Eggs: Like I always say, make sure your eggs are at room temperature before you begin baking.
- Vanilla extract: Just gives it that hint of vanilla flavour.
- Salt: Just the pinch but definitely helps adds a hint of flavour.
- Baking powder: These cookies should not rise very high so only a small amount is needed.
- Corn flour: Makes the cookies more crumbly however if you do not have, substitute amount for plain flour.
- White chocolate: I use white chocolate discs which are made to be melted in the microwave, however you can use other white chocolate and either melt it in the microwave or in a bain-marie. Molten white chocolate is needed for both the paste filling and to cover the alfajores.
- Smooth peanut butter: I use Meridien smooth peanut butter as I like that it is 100% peanuts however you can use the less healthy smooth peanut butters. Do make sure that it is smooth and not crunchy though!.
- Dark chocolate: Melt and drizzle over the white chocolate alfajores!
With the quantities I used, you make enough cookies to make 25 alfajores. You can either halve the cookie ingredients to make 12 or so alfajores OR you can make all the cookies and freeze them. Next time you have guests coming over, defrost the amount cookies needed, make the filling paste, fill and cover with molten chocolate! 🙂
For cookies to make alfajores (makes 50 cookies, 25 alfajores)
- 115g caster sugar
- 125g soft butter
- 2 eggs and 1 yolk (if halving recipe, just add 1 egg)
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp baking powder
- 1 pinch of salt
- 25g cornflour
For the alfajores filling (generously fills 10-12 alfajores)
If you want to fill the 25 alfajores, double these ingredients by 2!
- 100g white chocolate
- 60g smooth peanut butter
For the alfajores cover (covers 10-12 alfajores)
- 250g white chocolate
- 50g dark chocolate
To make the alfajores cookies
- 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, pinch of salt and sift the flour and corn flour. Use a spatula to start mixing the dry ingredients until a uniform dough is formed.
- Once a dough has been formed, cover in cling film and either refrigerate for at least 1 hour or freeze for 20 minutes until cold and hard.
- Remove the dough from the fridge/freezer 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 too.
- Start preheating the oven to 180 degree Celsius whilst you use a 7cm in diameter cookie cutter to cut all the cookies. Place the cookies in parchment paper.
- Bake the cookies for 10 minutes until slightly golden and let the cool completely.
To make the alfajores filling
- Mix the molten white chocolate (100g) with the 60g of smooth peanut butter and mix well.
- Refrigerate until a paste is formed. If this is taking too long, you can put in the freezer for 10 minutes.
To build the alfajores bon-o-bon
- Once the cookies have cooled completely, cover one cookie in the peanut butter/white chocolate paste and use a second cookie to make a sandwich. Use extra filling to cover the sides if desired
- Once all the alfajores have been made, melt the 250g of white chocolate and cover each alfajor with a spoonful of molten white chocolate, ensuring that the sides of each alfajor is also covered in white chocolate.
- Drizzle molten dark chocolate, either using a piping bag or with a fork, on top of the white chocolate covered alfajores bon-o-bon
- Enjoy this super delicious treat!!
I absolutely love alfajores bon-o-bon and I cannot wait for you to have a go at making these. If you do make them, do let me know either here or on my Instagram page ‘the argentine kitchen’
Buen provecho 🙂