These Christmas Eve chocolate sandwich cookies are infused with the rich flavors of Dutch-processed cocoa, coffee liqueur, and dulce de leche.The secret to the distinct flavor of these Noche Buena Chocolate Sandwich Cookies is the dulce de leche filling. Sandwiching the rich dulce de leche between two cookies ensured the bold flavors of the filling didn't overpower the chocolaty cookies. A shot of coffee liqueur and a sprinkling of ground almonds enhanced the flavor of the cookies and set them apart from other holiday cookies.
Notes
- Use either Kahlúa or Tia Maria for the coffee liqueur.
- Dulce de leche, a Latin American caramel, is sold in the baking aisle of most supermarkets.
- Cookies can be stored at room temperature for up to 3 days.
Ingredients
- ⅓ cup blanched almonds
- 1½ cups all-purpose flour - 7½ ounces/213 grams
- ¼ cup Dutch-processed cocoa - 3/4 ounces/21 grams
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 12 tablespoons unsalted butter - softened
- ⅔ cup granulated sugar - 4 2/3 ounces/132 grams
- 4 ounces bittersweet chocolate - melted and cooled, 113 grams
- 2 large egg yolks
- 2 tablespoons coffee liqueur
- 1 teaspoon vanilla extract
- ¼ cup dulce de leche
Instructions
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Process the almonds in a food processor until finely ground, about 30 seconds.
- Combine the flour, cocoa, salt, and cayenne in a bowl.
Make the dough:
- Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until pale and fluffy, about 2 minutes.
- Add the melted chocolate, egg yolks, liqueur, and vanilla and beat until incorporated.
- Reduce the speed to low, add the flour mixture in 3 additions and mix until just combined, scraping down the bowl as needed.
Forma and bake the cookies:
- Working with 2 teaspoons of dough at a time, roll the dough into balls and place 1 inch apart on the prepared sheets.
- Sprinkle the ground almonds on top, pressing lightly to adhere.
- Bake until the edges appear dry, 8 to 10 minutes, switching and rotating the sheets halfway through baking.
- Let the cookies cool on the sheets for 5 minutes and then transfer to a wire rack to cool completely, about 40 minutes.
Assemble and serve:
- Spread 1/2 teaspoon of dulce de leche over the bottom of half of the cookies and then top with the remaining cookies to form sandwiches.
- Serve.