These Alfajores gluten-free sandwich cookie treats are very popular in Latin cultures. They are simply made with cornstarch and filled with dulce de leche.
Preparation Details
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
Servings: 24
Ingredients
- 2 ½ cups cornstarch
- 1 cup gluten-free all-purpose baking flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 3 egg yolks
- 2 teaspoons minced lemon zest
- ½ teaspoon vanilla extract
- 1 (11.5 ounce) jar dulce de leche
- ½ cup shredded coconut
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Whisk cornstarch, flour, baking powder, and baking soda together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.
- Roll dough out to about 1/4-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
- Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
- Spread underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on sides; roll in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.
