Dark Chocolate Alfajores with Sea Salt

• Vegetarian

• Refrigerated

  • 2 Egg yolks, large

• Canned Goods

  • 1 12 ounce can Nestle carnation evaporated milk

• Baking & Spices

  • 1/4 tsp Baking powder
  • 13/16 cup Flour
  • 12 oz Nestle toll house dark chocolate morsels
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Sea salt, flaky
  • 3/4 cup Tapioca starch

• Dairy

  • 1 stick 4 ounces cold unsalted butter, unsalted
  • 1 14 ounce can Nestle carnation sweetened condensed milk

Found on lepetiteats.com

Description

Ingredients

• For the dulce de leche:
• 1 14 ounce can NESTLÉ® CARNATION® Sweetened Condensed Milk
• 1 12 ounce can NESTLÉ® CARNATION® Evaporated Milk
• For the cookies:
• ¾ cup plus 1 tablespoon flour
• ¾ cup tapioca starch
• ½ cup powdered sugar
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 4 ounces cold unsalted butter (1 stick), cut into ¼-inch pieces
• 2 large egg yolks, cold
• 12 ounces NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
• Flaky sea salt

Directions

• Place sweetened condensed milk and evaporated milk in a large saucepan. Simmer on low, stirring often, for about one hour or until light brown.
• Pass mixture through a fine mesh strainer and whisk well until smooth. Store in a glass jar with lid.
• Preheat oven to 350°F. Combine flour, tapioca starch, powdered sugar, salt, baking powder, and butter in the bowl of a food processor. Pulse to form a fine and sandy meal, then add egg yolks and continue processing until the dough balls up around the blade. Turn out onto a lightly floured surface and roll into two balls.
• Roll dough until roughly ¼ inch thick. Cut dough into 2-inch rounds and slide a thin offset spatula under dough to loosen any places that might have stuck. Arrange cutouts on a parchment-lined baking sheet, leaving about ½ inch between cookies. Gather the scraps, briefly knead, and re-roll and cut as before. Repeat with remaining dough, for about 48 cookies.
• Bake until just beginning to brown around the edges, about 15 minutes, and cool to room temperature directly on baking sheet.
• Flip half the cookies bottom side up and gently spread a dollop of dulce de leche into the very center. Top with remaining cookies, twisting and pressing gently to secure.
• Place chocolate morsels in a microwave safe bowl and heat in 30 second increments, stirring in between each increment, until chocolate is smooth and melted.
• Dip half of each cookie into melted chocolate and place on a parchment lined baking sheet to set. Sprinkle immediately with sea salt and allow chocolate to harden and set in the refrigerator for at least 30 minutes before serving.