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Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)
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Prep Time:
25 minutes
Cook Time:
7 minutes
Total Time:
62 minutes
Popular gluten-free Latin sandwich cookies made with cornstarch and dulce de leche filling.
Ingredients:
  • 3 egg yolks
  • 2 teaspoons lemon zest
  • 2.5 cups cornstarch
  • 1 cup gluten-free all-purpose baking flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, softened
  • 0.75 cup white sugar
  • 0.5 teaspoon vanilla extract
  • 1 (11.5 ounce) jar dulce de leche
  • 0.5 cup shredded coconut
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and get your baking sheets dressed in parchment paper.
  • Combine cornstarch, flour, baking powder, and baking soda in a bowl and whisk until well mixed.
  • In a large bowl, use an electric mixer to beat together butter and sugar until light and fluffy. Add egg yolks one at a time, whisking well after each addition. Mix in lemon zest and vanilla extract along with the last egg. Gently fold the flour mixture into the wet ingredients using a spoon until a dough forms and comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to 1 hour.
  • Roll out the dough until it's 1/4-inch thick, then use a small round cookie cutter to cut out the cookies and transfer them to the baking sheets.
  • Bake in the preheated oven for 7 to 10 minutes until set but not browned. Transfer to a wire rack to cool immediately.
  • Spread 1 teaspoon of dulce de leche on one cookie, then top with another cookie to create a delicious sandwich. Roll the sides in shredded coconut for a tasty finish.

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