Alfajores Recipe (Gluten-Free)

Best Gluten-Free Alfajores recipe ever. This sandwich cookie with dulce de leche is soft, tender, and delicious. They have a melt-in-your-mouth texture, and the edges are rolled in shredded coconut! Kid-friendly and very easy to make! Perfect for holidays, celebrations, or a sweet treat with coffee or tea.

Jump to Recipe

---

About this gluten-free dulce de leche cookie

Best alfajores recipe ever! These gluten-free sandwich cookies are made with soft, delicate shortbread-style biscuits filled with dulce de leche. For more homemade alfajores recipes, here is the link to this popular gluten-free chocolate alfajores recipe.

The main flour of the alfajor is cornstarch, which is why it has a delicate consistency and melts in the mouth. The soft cookies have a hint of lemon flavor, mixed with the dulce de leche, and the touch of coconut makes them a hit.

These gluten-free Argentine alfajores are very easy to make and freeze beautifully. Perfect for tea time and birthday parties, and they are kid-friendly!

Ingredients

The main ingredients for this recipe are:

• Flour: cornstarch and white rice flour. Cornstarch is the main flour, which is why it has a delicate consistency and melts in the mouth.
• Butter: unsalted butter, softened at room temperature.
• Eggs: room temperature eggs are better.
• Granulated sugar: white granulated sugar.
• Lemon zest: Fresh lemon zest.
• Dulce de leche: is the best Dulce de leche “repostero”, has more consistency, if not the one you have.

How to make gluten-free alfajores (dulce de leche cookie)

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 mix until well incorporated.

Let the dough chill in the fridge for at least 30 minutes.

Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper or a silicone mat.

On a lightly floured (corn starch) surface, roll the dough about 1cm thick. Cut out into rounds using a 1 or 2-inch round pastry cutter. Repeat the process with the remaining dough.

Place the cookies evenly spaced on the prepared baking sheets.

Bake for 10/12 minutes. Let cool before removing.

Spread with dulce de leche on one side of one cookie. Top with another cookie and gently press together. Roll the edges in shredded coconut.

Storing

Store Alfajores in an airtight container at room temperature for up to 5 days or in the refrigerator for a week. It’s best served 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.

Are alfajores naturally gluten-free?

No, traditional alfajores are made with wheat flour and cornstarch, so they are not naturally gluten-free.

Variations

• Gluten-free Flour: Replace the white rice flour with gluten-free all-purpose flour. Traditional alfajores are made with wheat flour and cornstarch, so they are not naturally gluten-free. Can I make alfajores without cornstarch? Cornstarch gives alfajores their classic melt-in-your-mouth texture. You can replace it with potato or tapioca starch, but the texture may change. Use less quantity.
• Regular version: substitute the white rice flour with all-purpose flour.
• Filling: best dulce de leche, but you can also use chocolate ganache, hazelnut paste, and so on.

For more gluten-free desserts (that pair well with dulce de leche)

• Chocolate alfajores.
• Flan recipe.
• Banana split (Glass dessert)

---