Nut-Free Classic Alfajores
Discover the irresistible charm of Nut-Free Classic Alfajores, a traditional Latin American treat reimagined for allergen-conscious bakers. These delicate sandwich cookies feature buttery, melt-in-your-mouth shortbread rounds made with a balanced blend of all-purpose flour and cornstarch for an ultra-tender crumb. Filled with creamy, indulgent dulce de leche and dusted with a light snowfall of powdered sugar, these alfajores are a sweet symphony of textures and flavors. Crafted without nuts, they’re a perfect option for gatherings or gifting. Plus, with a prep time of just 25 minutes and a straightforward baking process, this recipe ensures you can whip up a batch of these nut-free delights to wow your family and friends in no time. Perfectly suited for dessert lovers with dietary preferences, these alfajores bring a taste of tradition with none of the worry!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 150 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 300 grams dulce de leche
- 50 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft and slightly sticky.
Divide the dough into two parts, wrap them in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness. Cut out circles using a 2-inch cookie cutter.
Place the cookie rounds on the prepared baking sheet, leaving a small space between them.
Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Repeat with the second dough portion.
Once completely cooled, spread about a teaspoon of dulce de leche onto the bottom side of one cookie and top with another cookie to form a sandwich. Press gently to ensure the dulce de leche reaches the edges.
Dust the tops of the alfajores with powdered sugar before serving.
Nutrition Facts
Calories |
4823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 686.5 g | 250% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 300.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 909 mg | 70% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1484 mg | 32% | |
*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.
