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.