Cocoa Alfajor.

Cocoa powder


  • 130 g.
  • Brown sugar
  • 170 g.
  • Butter
  • 110 g.
  • Whole egg
  • 20 g.
  • Honey
  • c/s
  • Vanilla
  • c/s
  • Grated lemon
  • 340 g.
  • Flour W200
  • 20 g.
  • Cocoa powder 22/24
  • 6 g.
  • Impulsor Norte
  • 2 g.
  • Baking soda
  • 5 g.
  • Salt


Cream the butter with the sugar. Continue adding the egg little by little until it is incorporated into the dough. Add the lemon zest, salt, honey and vanilla. Add flour, cocoa powder 22/24, bicarbonate and Norte Impulsor (baking powder) slowly. Stretch and cut. All the ingredients at room temperature. OVEN: 180ºC TIME: 12 min.

Assembly and finishing

    1.Fill the alfajores with Les Cremes Dulce de Leche and Crema Vela Bianca and coat with Miravet or Haya 60%.

    2.Decorar how you like.


Dark Chocolate Truffles.

Read more

Whisky Bombon.

Read more

Cocoa Alfajor.

Read more

Dulce de Leche Tartlet with franchipan.

Read more

Want to find out more?

Please send us your enquiries through our contact form.