Almond Alfajores with dulce de leche (Gluten-Free)
These gluten-free almond alfajores are inspired by the classic Argentine cookie sandwich. The almond cookies are soft, buttery, and have a melt-in-your-mouth texture, while a generous layer of dulce de leche makes every bite amazing. Bonus: they freeze very well!
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Almond dulce de leche cookies
These gluten-free almond alfajores are inspired by the traditional Argentine cookie sandwich. The almond flour gives the cookies a soft, melt-in-your-mouth texture, and they are generously filled with creamy dulce de leche. The soft almond cookies pair perfectly with the rich, creamy dulce de leche. Terrific cookies!
These homemade gluten-free sandwich cookies are easy to make, with no complicated steps, and freeze beautifully. You can make them ahead and freeze the cookies or the alfajores. Whether you’re serving them for the holidays, parties, or afternoon tea, these almond dulce de leche cookies are always a crowd favorite. Similar to these other classic alfajores recipes, but made with cornstarch.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour. The almond flour adds moisture and helps create a tender crumb. Store-bought or super finely ground homemade.
- Butter: cold unsalted butter.
- Powdered sugar: Keeps the cookies extra soft compared to granulated sugar.
- Lemon: fresh lemon zest.
- Eggs: egg yolks.
- Dulce de leche: dulce de leche “repostero” is the best option, a pastry-style version; it’s thicker and has more consistency. If you don’t get it, you can use regular dulce de leche.
How to make gluten-free Almond Alfajores
In a large 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 the dough rest covered in the refrigerator for at least one hour.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Let the dough sit at room temperature for five minutes and then stretch it with a rolling pin on a lightly floured (cornstarch) surface. Roll the dough for about 0,5cm/ 1cm thickness, to 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, and bake for 15 minutes. Let cool before removing.
Once completely cool, spread dulce de leche on one side of one cookie. Top with another cookie and gently press together.
Sprinkle with powdered sugar just before serving (optional).
Store alfajores covered at room temperature for 3 days or in the refrigerator for up to a week. It’s best served at room temperature, so if you keep them in the fridge, take them out 10 minutes before eating.
Can I freeze gluten-free alfajores? You can freeze them in an airtight container or freezer bag for up to 3 months.
Good to know: baking tips
- Dulce de Leche: Use dulce de leche repostero; it’s thicker, holds its shape, and stays neatly between the cookies.
- Chill the dough: Chilling makes the dough easier to roll and helps the cookies keep their shape while baking.
- Don’t overbake the cookies. They should remain pale and tender rather than turning golden brown.
- Let the cookies cool completely before assembling: Make sure the cookies are completely cool before adding the dulce de leche to prevent the filling from softening.
- Serve at room temperature. Alfajores have the best texture and flavor when served at room temperature.
- Dust with powdered sugar just before serving. This keeps the sugar looking fresh.
You might wonder: FAQ
Can I use regular dulce de leche instead of dulce de leche repostero? Yes, but regular dulce de leche is softer and less thick, so it can spread or squeeze out when the cookies are sandwiched together.
Can I make these almond alfajores ahead of time? Yes. You can bake the cookies ahead of time and store them in an airtight container. Fill them with dulce de leche when you’re ready to assemble.
Can I freeze almond alfajores? Yes. You can freeze the baked cookies before filling them or the whole alfajor.
Can I use another filling besides dulce de leche? Yes, dulce de leche is the classic filling for these alfajores, but you can also try chocolate ganache or hazelnut paste.
How can I decorate almond alfajores? Roll the alfajores in shredded coconut or dip half of the cookie sandwich in melted chocolate.
For more gluten-free baking treats
Almond Alfajores Recipe (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour (240g)
- ½ cup and 1 tablespoon almond flour (60g)
- ⅔ cup powdered sugar (100g)
- ⅔ cup unsalted butter (150g), cold
- Lemon zest
- 3 egg yolks
- 1 cup dulce de leche
Instructions
- In a large 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 the dough rest covered in the refrigerator for at least one hour.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Let the dough sit at room temperature for five minutes and then stretch it with a rolling pin on a lightly floured (cornstarch) surface. Roll the dough to about 0,5cm/ 1cm thickness, to 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, and bake for 15 minutes.
- Let cool before removing.
- Once completely cool, spread dulce de leche on one side of one cookie. Top with another cookie and gently press together.
- Sprinkle with powdered sugar just before serving (optional).
Notes
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