Gluten-Free Argentine Alfajores Recipe
These gluten-free alfajores are soft, delicate sandwich cookies filled with creamy dulce de leche and finished with shredded coconut. These classic Argentine alfajores de maicena have a light, melt-in-your-mouth texture thanks to the cornstarch, which makes them terrific.
Ingredients
- 2 cups corn starch (250g)
- ¾ cup white rice flour (125g)
- 4 teaspoons baking powder (20g)
- Pinch of salt
- ⅔ cup unsalted butter (150g), softened at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ lemon zest
- 2 egg yolks
- 1 egg
- ¾ cup dulce de leche
- ¼ cup shredded coconut
Instructions
- Whisk cornstarch, white rice flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter with the sugar until creamy. Mix in the vanilla extract and lemon zest.
- Add the egg and egg yolks one at a time, mixing well after each addition.
- Gradually add the dry ingredients and mix just until a soft dough forms. Do not knead or overwork the dough.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper or a silicone mat.
- Lightly dust your work surface with cornstarch. Roll the dough to about 1 cm thick and cut out rounds using a 1- to 2-inch cookie cutter. Gather the scraps, gently bring them together, and continue cutting.
- Place the cookies on the prepared baking sheet, leaving a little space between them. Bake for 10–12 minutes. The cookies should remain pale.
- Let the cookies cool completely before removing and filling them.
- Spread with dulce de leche on one side of one cookie. Top with another cookie and gently press together. Roll the edges in shredded coconut.
Notes
Storing: Store Alfajores in an airtight container at room temperature for up to 5 days or in the refrigerator for a week. You can also freeze them in an airtight container or freezer bag for up to 3 months.
Room temperature: These cookies are best enjoyed at room temperature. If you’ve stored them in the fridge, let them sit at room temperature for about 10 minutes before serving.