created by: Michelle Arthur-Cabrera of Karu & Y Restaurant
8 ounces butter
4 ounces marzipan
1 large egg
12 ounces all purpose flour
¼ teaspoon baking powder
12 ounces of dulce de leche
6 ounces coconut, toasted
Powdered sugar, for dusting
Almond Milk Hot Cocoa:
2 cups almond milk
2 cups whole milk
12 ounces milk chocolate
250 grams sugar
35 grams glucose
75 grams water
85 grams egg whites
15 grams sugar
15 grams gelatin sheets, bloomed
15 grams almond extract
Cornstarch, for dusting
Cream the butter and marzipan together. When combined, add the egg.
Sift the dry ingredients together and add to the mixture. Do not over mix.
Wrap dough in plastic and chill for 1 hour before rolling out. Once chilled, roll the dough to a ¼” thickness.
Using a pizza wheel or a knife, cut into 2”x2” squares. Place onto a baking sheet lined with parchment paper and bake at 350°F for approximately 7-10 minutes or until golden brown. Let cool before filling.
Meanwhile, fill a pastry bag with the dulche de leche.
Once the cookies are cool, pipe approximately a teaspoon of the dulce de leche onto one cookie and forma a sandwich with another. Roll the edges in the toasted coconut and dust with powdered sugar.
Almond Milk Hot Cocoa:
Place the almond milk and whole milk in a pot and bring to a boil.
In a separate bowl, weigh out the milk chocolate.
Pour the boiling milk over the chocolate and whisk well to incorporate. Serve hot.
Place the 250g sugar, glucose and water in a small pot and boil till temperature reaches 120°C.
Meanwhile, whip the egg whites and 15g sugar in a mixer to a soft peak.
Carefully add the syrup mixture to the whites with the machine at low speed. Add the bloomed gelatin and almond extract while mixture is still warm.
Switch to high speed and whip until cool to the touch.
5. Spread evenly onto a greased half-sheet tray. Cover well and let set in a cool area approximately 1-2 hours.
Once set, turn out onto a cutting board that is lightly dusted with cornstarch. Cut the marshmallows into 1/2” squares and roll in cornstarch.
To plate the dessert, begin by pouring the hot cocoa into a warm mug.
Cover the top with the amaretto marshmallows, and sprinkle with cinnamon if desired.
Place 3 or 4 alfajores on the plate alongside the hot cocoa and serve.