Gluten-Free Almond Alfajores (Dulce de Leche Sandwich Cookies)
These gluten-free almond alfajores are inspired by the classic Argentine cookie sandwich. The almond cookies are soft, buttery, and melt in your mouth, while a generous layer of dulce de leche makes every bite amazing. They’re perfect for holidays, afternoon tea, or whenever you’re craving a bakery-style gluten-free dessert. Bonus: they freeze very well!
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About this gluten-free holiday cookies recipe
These gluten-free almond alfajores are inspired by the traditional Argentine cookie sandwich. Made with almond flour, the cookies have a soft, buttery, melt-in-your-mouth texture and are generously filled with rich, creamy dulce de leche. The soft almond cookies pair perfectly with the rich caramel flavor of dulce de leche. Terrific cookies!
These homemade gluten-free sandwich cookies are easy to make and freeze beautifully, making them perfect for baking ahead. 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 alfajores recipes but made with cornstarch.
Why You’ll Love These Almond Alfajores
- Soft, buttery, melt-in-your-mouth cookies
- Easy gluten-free cookie dough that’s simple to work with
- Generously filled with creamy dulce de leche
- Perfect for making ahead and freezing
- Kid-friendly and ideal for holidays, parties, or afternoon coffee
Ingredients notes
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.
- 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 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 dulce de leche on one side of one cookie. Top with another cookie and gently press together. Sprinkle with powdered sugar (optional).
Storing and freezing
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.
Baking tips
- What’s the best dulce de leche for alfajores? The best dulce de leche for alfajores is dulce de leche repostero, a thicker, pastry-style version that stays in place when sandwiched between the cookies.
- Chill the dough for best texture and to make rolling easier.
- Don’t overbake the cookies.
- Assemble only after the cookies have completely cooled.
- Best served at room temperature.
- Dust with powdered sugar just before serving.
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.
- Coconut: roll the alfajores in shredded coconut.
- Citrus flavor: swap lemon zest for fresh orange zest.
- Chocolate: dip half of the cookies sandwich in melted chocolate.
For more GF 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 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 (optional).