Almond Alfajores Recipe (Gluten-Free)
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.
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).
Notes
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.