Gluten-Free Classic Alfajores
Indulge in the delicate sweetness of Gluten-Free Classic Alfajores, a festive South American treat that’s perfect for dessert lovers avoiding gluten. These melt-in-your-mouth cookies are made with a tender combination of cornstarch and gluten-free all-purpose flour for a soft, crumbly texture that’s simply irresistible. Sandwiched with rich, creamy dulce de leche and optionally rolled in shredded coconut for an extra layer of flavor and texture, these alfajores bring a refined touch to any occasion. With just 30 minutes of prep time and a short bake, they’re an easy yet impressive homemade delight. Perfect for holiday gatherings, tea-time indulgence, or a sweet gluten-free snack!
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Recipe Information
Ingredients
- 300 grams cornstarch
- 150 grams gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 200 grams unsalted butter, softened
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 400 grams dulce de leche
- 100 grams shredded coconut (optional, for coating)
Instructions
Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the cornstarch, gluten-free flour, baking powder, and baking soda until thoroughly combined.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
Add the vanilla extract followed by the egg yolks, one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until a soft, slightly crumbly dough forms. If the dough is too dry, add a tablespoon of milk one at a time until all ingredients bind together.
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
Lightly flour a clean surface with gluten-free flour. Roll out the dough to about 1/4-inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. Place the cutouts on the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 8-10 minutes or until the edges begin to lightly golden. Do not overbake; they should remain pale.
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread a generous dollop of dulce de leche on the flat side of one cookie, then top with another, pressing gently to sandwich them together.
Optional: Roll the edges of the alfajores in shredded coconut for added flavor and texture.
Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1106 mg | 369% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 808.7 g | 294% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 356.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1170 mg | 90% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2049 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
