Best Gluten-Free Alfajores recipe ever!!! They´re soft, tender, and really tasty!! Kids-friendly and very easy to make!!
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About this recipe
This Gluten-Free Alfajores recipe is amazing!! They are undetectably gluten-free!
Alfajores are cookie sandwiches filled with dulce de leche. The main flour of the alfajor is cornstarch, which is why it has a delicate consistency and melts in the mouth.
The soft cookies with a hint of lemon flavor, mixed with the dulce de leche and the touch of coconut, make them a success.
These Argentinian pastry classics are very easy to make, and they freeze well too. Ideal for tea time and birthday parties, and they are kid-friendly!!
Ingredients
- Corn starch: is the main flour of the “alfajor”.
- White rice flour: I think that white rice flour is the best for this recipe. I haven’t tried another gluten-free flour.
- Butter: unsalted butter softened.
- Eggs: room temperature eggs are better.
- Granulated sugar: white granulated sugar.
- Baking powder: gluten-free baking powder. I like the cookies to puff up a bit, so I add a lot of baking powder.
- Lemon zest: fresh lemon zest gives a hint of lemon flavor that is amazing.
- Dulce de leche: Dulce de leche for pastry is best, has more consistency, if not the one you have.
How to make Gluten Free Alfajores
Whisk corn starch, white rice flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl beat the softened butter with the sugar until creamy.
Add vanilla extract and lemon zest.
Add the eggs, one by one, and keep beating until incorporated well.
Add the dry ingredients and integrate everything until you get homogenous cookie dough.
Let chill the dough in the fridge for 30 minutes.
Preheat the oven to 340°F.
On a lightly floured (corn starch) surface roll the dough about 1cm thickness. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.
Place the cookies on a baking sheet with a silicone mat or lightly greased.
Cook for 10/12 minutes.
Let cool before removing.
Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together. Roll the sides in shredded coconut.
Storing
Alfajores can be stored in an airtight container at room temperature for up to 5 days or in the fridge. It’s always best to eat them at room temperature, so if you keep them in the fridge, take them out 10 minutes before eating.
You can also freeze them in an airtight container or freezer bag for up to 3 months.
Alfajores Recipe (Gluten-Free)
Ingredients
- 2 cups corn starch (250gr)
- 3/4 cup white rice flour (125gr)
- 4 teaspoons baking powder (20gr)
- Pinch of salt
- 2/3 cup unsalted butter, softened (150gr)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 lemon zest
- 2 egg yolk
- 1 egg
- 3/4 cup dulce de leche
- 1/4 cup shredded coconut
Instructions
- Whisk corn starch, white rice flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl beat the softened butter with the sugar until creamy.
- Add vanilla extract and lemon zest.
- Add the eggs, one by one, and keep beating until getting a homogenous cream.
- Add the dry ingredients and integrate everything until you get homogenous cookie dough.
- Let chill the dough in the fridge for 30 minutes.
- Preheat the oven to 340°F.
- On a lightly floured (corn starch) surface roll the dough about 1cm thickness. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.
- Place the cookies on a baking sheet with a silicone mat or lightly greased.
- Cook for 10/12 minutes.
- Let cool before removing.
- Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together. Roll the sides in shredded coconut.
Very Good !!!