Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores) recipe

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Ingredients

2 ½ cups cornstarch
1 cup gluten-free all-purpose baking flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
2 teaspoons lemon zest
½ teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
½ cup shredded coconut

Nutrition Info

221.6 calories
carbohydrate: 31.3 g
cholesterol: 47.6 mg
fat: 10.3 g
fiber: 1 g
protein: 1.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 97.5 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Whisk cornstarch, flour, baking powder, and baking soda in a bowl.

  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap, refrigerate for 30 minutes to 1 hour.

  4. Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.

  5. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.

  6. Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.

Recipe Yield

24 alfajores

Recipe Note

These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.

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