Cocoa Walnut Alfajores Recipe (Gluten-Free)
These walnut cocoa alfajores are rich, tender, and filled with creamy dulce de leche. A perfect twist on the classic Argentinian treat, ideal for holidays, gifting, or an afternoon bake.
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Dulce de leche walnut cookies
Perfect for tea time, these dulce de leche walnut cookies combine soft chocolate cookies with a nutty crunch and a smooth dulce de leche center for a delightful treat—another fantastic alfajores recipe, like this popular and classic alfajores recipe.
These dulce de leche sandwich cookies are rich, tender, and filled with creamy dulce de leche. A perfect twist on the classic Argentinian treat, ideal for holidays, gifting, or any occasion.
Ingredients
Some NOTES about the main ingredients of this recipe:
- Dulce de leche: this recipe calls for dulce de leche “repostero”. It has more consistency.
- Butter: unsalted butter, cold, and diced.
- Egg: room temperature egg is better.
How to make homemade alfajores with nuts
By hand: In a medium bowl, mix GF all-purpose flour, sugar, salt, and cold diced butter. Rub together with your fingertips until it resembles breadcrumbs. Mix in the cocoa powder. Add the egg and vanilla extract and mix. Finally, add the ground nuts and mix until incorporated. Take out the batter and continue forming it on the counter. Don’t knead.
With a food processor: process the gluten-free all-purpose flour, sugar, salt, and cold diced butter until crumbs form. Mix in the cocoa powder. Add the egg and vanilla extract and mix. Finally, add the ground nuts and mix until incorporated. Take out the batter and continue forming it on the counter. Don’t knead.
Let the dough rest covered in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
Stretch the dough with a rolling pin on a lightly floured (gluten-free) 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 the prepared baking sheets and bake for 10 to 12 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.
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 enjoying them.
You can freeze them in an airtight container or freezer bag for up to 3 months.
Baking tips and variations
- Regular version: substitute gluten-free all-purpose flour for all-purpose flour.
- Filling: replace dulce de leche with chocolate ganache or hazelnut paste, and so on.
- Dried fruits: roll the alfajores in chopped walnuts.
- Dulce de leche: this recipe calls for dulce de leche “repostero”. It has more consistency
For more related recipes
- Alfajores (cookie sandwiches with dulce de leche)
- Flan
- Banana Bread
- Banana Split (glass dessert)
- Brigadeiros
Cocoa Alfajores Recipe with Walnuts (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour
- 2/3 cup powdered sugar (100g)
- Pinch of salt
- 1/2 cup unsalted butter (113g), cold and diced
- 1/2 cup unsweetened cocoa powder
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup walnuts (100g), ground
- 3/4 cup Dulce de Leche
Instructions
- By hand: In a medium bowl, mix GF all-purpose flour, sugar, salt, and cold diced butter. Rub together with your fingertips until it resembles breadcrumbs. Mix in the cocoa powder. Add the egg and vanilla extract and mix. Finally, add the ground nuts and mix until incorporated. Take out the batter and continue forming it on the counter. Don’t knead.
- With a food processor: process the gluten-free all-purpose flour, sugar, salt, and cold diced butter until crumbs form. Mix in the cocoa powder. Add the egg and vanilla extract and mix. Finally, add the ground nuts and mix until incorporated. Take out the batter and continue forming it on the counter. Don’t knead.
- Let the dough rest covered in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- Stretch the dough with a rolling pin on a lightly floured (gluten-free)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 the prepared baking sheets and bake for 10 to 12 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.