Orange Almond Vanilla Alphahores Cookies Dipped in Chocolate

By mitzzy

One of my tango teachers, Tomas Howell, brought me alphahores cookies straight from Argentina. I was surprised by its softer texture, and wonderful overtones of orange. This is my version of that great cookie. I make these in hearts for the holidays or extra tiny and use a fluted cookie cutter. This is a rich, almond butter cookie with hints of orange, as well as vanilla and almond extract in the dough. Homemade dulce de leche is the filling. Cookies are finished by dipping first in white chocolate, and then in milk and semi-sweet chocolate. The dough is not too sweet because of the finishing touches. Wrap each cookie separately and pack for gifts.You can also make mini cookies, if serving on a tray for company. Cream the orange zest with the butter and sugar greatly releases an explosive, citrus bouquet. These are also stunning and mouth-watering, simply dusted with confectioners’ sugar.

Ingredients

• Cookie Dough
• 1 1/2 cups unsalted butter
• 2/3 cup sugar
• zest of one orange, finely minced
• 3/4 cup confectioners’ sugar
• 1 egg
• 2 tablespoons heavy or light cream
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon pure almond extract
• 1/2 teaspoon pure orange oil or Fiori di Sicilia or orange extract
• 1/3 cup ground almonds
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• Filling
• 1 1/2 cups dulce de leche (requires 2 cans condensed milk)
• Dipping Chocolate
• 4-6 ounces white chocolate, melted
• 4-6 ounces semi-sweet chocolate, melted
• 4-6 ounces milk chocolate, melted
• Toasted or plain shredded coconut for sides

Details

Servings 2

Preparation

Step 1

To make the dulce de leche (caramel filling) prepare filling several hours or the day before. Spoon condensed milk into the top of a double boiler and set over simmering water. Stir occasionally, allowing milk to heat for several hours on very low heat. Eventually, the milk will thicken and turn a deep butterscotch color. Cool well. It will thicken further. Refrigerate until needed.

For the cookies, cream the butter with the sugar and confectioner’s sugar until fluffy. Blend in the egg, cream, then extracts, ground nuts, flour, salt, and baking powder. Blend well to make a soft, but stiff dough, adding in a touch more floured if required.

Place the dough in a ziplock bag and chill for 30 minutes. If you chill longer, you have to let the dough warm up a bit before it can be rolled.

Preheat oven to 350 F. Line two large baking sheets with parchment paper.

Roll out dough on a lightly floured board to a thickness of 1/4 inch or so. Cut in 2 1/2 inch circles, preferably using a serrated or fluted edge cookie cutter.

Bake for 14-16 minutes or until edges start to brown. Cool well.

Spread some caramel filling on a cookie. Top with another cookie and press together carefully.

Dip each cookie, in the three types of chocolate, turning the cookie to coat a part of its top surface. Set on waxed paper to dry. If using coconut, smear some dulce on the sides of each cookie and roll in coconut.

Makes2-4 dozen, depending on size