Gluten-Free Chocolate Walnut Alfajores Recipe
These chocolate walnut alfajores are soft, tender cookies made with cocoa powder and ground walnuts, then sandwiched with a generous layer of creamy dulce de leche. The combination of rich chocolate, nutty walnuts, and sweet caramel filling makes these alfajores completely irresistible. They’re a delicious twist on classic Argentine alfajores.
Ingredients
- 2 cups gluten-free all-purpose flour
- ⅔ cup powdered sugar (100g)
- Pinch of salt
- ½ cup unsalted butter (113g), cold and diced
- ½ cup unsweetened cocoa powder
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- 1 cup walnuts (100g), ground
- ¾ cup Dulce de Leche
Instructions
- By hand: In a medium bowl, mix gluten-free all-purpose flour, sugar, salt, and cold diced butter. Rub together with your fingertips until it resembles breadcrumbs. Add the cocoa powder and mix to combine. Add the egg and vanilla extract, followed by the ground walnuts. Mix until the dough comes together. Don’t knead the dough.
- With a food processor: pulse the gluten-freeall-purpose flour, powdered sugar, salt, and cold butter until the mixture resembles coarse crumbs. Add the cocoa powder, egg, vanilla, and ground walnuts, and process just until the dough comes together. Transfer the dough to the counter and gently bring it together. Do not knead the dough, as overworking it can make the cookies less tender.
- 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.
- Lightly flour your work surface with gluten-free flour and roll the dough to about 1 cm thick.
- Cut the dough into rounds using a 1- or 2-inch round cookie cutter. Gather the scraps, gently bring them together, and repeat until you have used all the dough.
- Place the cookies on the prepared baking sheets and bake for 10 to 12 minutes.
- Let the cookies cool completely before removing them from the baking sheet.
- Once the cookies are completely cool, spread dulce de leche over the flat side of one cookie. Top with another cookie and gently press the two together until the filling reaches the edges.
Notes
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 enjoying them. You can freeze them in an airtight container or freezer bag for up to 3 months.
Dulce de leche: the best is Dulce de leche “repostero", it's thicker and holds its shape well between the cookies.