GF Sandwich Cookie with Dulce de Leche (almond alfajores)
These GF alfajores are made with soft, melt-in-your-mouth cookies filled with dulce de leche. They’re super easy to make, kid-friendly, and they freeze very well. These homemade alfajores are a great option for gluten-free baking and a crowd-pleasing dessert for holidays, special occasions, or an afternoon treat.
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About this GF alfajores recipe
These traditional alfajores with a twist are amazing. The cookies have almond flour, and they are soft, melt-in-your-mouth, and filled with dulce de leche. If you like alfajores, you can’t miss this classic alfajores recipe.
GF Argentine cookies are very easy to make, and freeze very well. They’re a great option for gluten-free baking and a crowd-pleasing dessert for holidays, special occasions, or an afternoon treat. They’re kid-friendly!
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour.
- Butter: cold unsalted butter.
- Sugar: powdered sugar.
- Lemon: fresh lemon zest.
- Eggs: egg yolks.
- Dulce de leche: dulce de leche “repostero” is the best option, as it has more consistency. If you don’t get it, you can use any dulce de leche.
How to make GF 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 with dulce de leche on one side of one cookie. Top with another cookie and gently press together. Sprinkle with powdered sugar (optional).
Storing
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.
You can freeze them in an airtight container or freezer bag for up to 3 months.
Variations
- Regular version: substitute the gluten-free all-purpose flour with all-purpose flour.
- Filling: replace dulce de leche with chocolate ganache, hazelnut paste, and so on.
- Cocunut: roll the alfajores in shredded coconut.
For more GF baking treats
GF Almond Alfajores Recipe
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 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 with dulce de leche on one side of one cookie. Top with another cookie and gently press together.
- Sprinkle with powdered sugar (optional).