GF Almond Alfajores (Sandwich Cookie with Dulce de Leche)
These cookie sandwiches filled with dulce de leche are soft, tender, and melt in your mouth. Super easy to make, kid-friendly, and perfect to freeze for future cravings.
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About this recipes
Gluten-free Almond Alfajores are amazing. These cookie sandwiches filled with dulce de leche are very soft and tender. If you like alfajores you can’t miss this alfajores recipe, made with corn starch.
They are made with almond flour and the recipe takes egg yolks. They’re super soft and they melt in your mouth.
These Argentinian pastry classics are very easy to make, and you can freeze them. You can freeze only the cookie, and fill them at the moment of enjoy it, or the whole alfajor. They’re perfect for tea time and birthday parties, and they are kid-friendly!
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour. We used store-bought, but you can use homemade almond flour.
- Butter: cold unsalted butter.
- Sugar: powdered sugar.
- Lemon: fresh lemon zest.
- Eggs: this recipe takes egg yolks only.
- Dulce de leche: dulce de leche “repostero” has more consistency. If you don’t get it, you can use any dulce de leche.
How to make GF Almond Alfajores
In a medium bowl mix gluten-free all-purpose flour, almond flour, powdered sugar, and lemon zest.
Add the diced cold butter and mix gently with your fingers. Finally, add the egg yolks and mix everything.
Let rest the dough covered in the refrigerator for at least one hour.
Preheat the oven to 350°F (180°C)
Soft the dough at room temperature for five minutes and stretch it with a floured (GF) rolling pin on a lightly floured (cornstarch) surface. Roll the dough for about 0,5cm/ 1cm thickness, as taste.
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 15 minutes. Let cool before removing.
Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together.
Sprinkle with powdered sugar (optional)
Storing
Alfajores can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for a week. 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.
Variations
- Gluten-free Flour: replace the white rice flour with gluten-free all-purpose flour.
- Regular version: substitute the white rice flour with all-purpose flour.
- Filling: it’s best dulce de leche but you can also use chocolate ganache, hazelnut paste, and so on.
For more related recipes
GF Almond Alfajores Recipe
Ingredients
- 2 cup gluten-free all-purpose flour
- ½ cup and 1 tablespoon almond flour (60gr)
- ⅔ cup powdered sugar (100gr)
- ⅔ cup unsalted butter (150gr) cold
- Lemon zest
- 3 egg yolks
- 1 cup dulce de leche
Instructions
- In a medium bowl mix gluten-free all-purpose flour, almond flour, powdered sugar, and lemon zest.
- Add the diced cold butter and mix gently with your fingers. Finally, add the egg yolks and mix everything.
- Let rest the dough covered in the refrigerator for at least one hour.
- Preheat the oven to 350°F (180°C).
- Soft the dough at room temperature for five minutes and stretch it with a floured (GF) rolling pin on a lightly floured (corn starch) surface. Roll the dough for about 0,5cm/ 1cm thickness, as taste.
- 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 15 minutes. Let cool before removing.
- Spread with dulce de leche into one side of one cookie. Top with another cookie and gently press together.
- Sprinkle with powdered sugar (optional).
