Name: Gluten-Free Alfajores: Dulce de Leche Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 24
Cuisine: US
Ingredients: 2.5 cups cornstarch; 1 cup gluten-free all-purpose baking flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 1 cup unsalted butter, softened; 0.75 cup white sugar; 3 egg yolks; 2 teaspoons lemon zest; 0.5 teaspoon vanilla extract; 1 (11.5 ounce) jar dulce de leche; 0.5 cup shredded coconut

Embark on a culinary journey to Latin America with these delicate, melt-in-your-mouth Alfajores. These gluten-free sandwich cookies, made with a base of fine cornstarch and filled with luscious dulce de leche, are a true celebration of flavor and texture. A dusting of shredded coconut adds the perfect finishing touch to these irresistible treats.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (5 minutes)

02

Step

Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside. (3 minutes)

03

Step

In a separate bowl, beat butter and sugar together with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes. (15 minutes + 30-60 minutes chilling)

04

Step

Roll dough out to about ¼-inch thickness on a lightly floured surface; cut with a small round cookie cutter and place on the prepared baking sheets. (15 minutes)

05

Step

Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack. (7-10 minutes)

06

Step

Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut. (20 minutes)