Gluten Free Alfajores – Dulce De Leche Shortbread Sandwich Cookies (Argentina)
Delicate and indulgent, these Gluten-Free Alfajores are shortbread sandwich cookies filled with rich, creamy dulce de leche. Rolled in toasted coconut and optionally drizzled with chocolate, they offer a melt-in-your-mouth texture and a harmonious balance of sweet, nutty, and buttery flavors, making them a standout Argentine treat.
Ingredients:
- 1 1/8 cups (270ml) cornstarch
- ½ cup (120ml) coconut flour
- ½ cup (120ml) almond flour
- 1 tsp (4.9ml) baking soda
- ¼ tsp (1.2ml) salt
- 10 tbsp (147.9ml) room temperature butter
- 2/3 cup (160ml) granulated sugar
- 3 egg yolks
- 1 ½ (360ml) tsp vanilla paste
- 1 can sweetened condensed milk
- ½ cup (120ml) toasted shredded coconut
- ¼ cup (60ml) semi-sweet chocolate, optional
Method:
Remove the paper label from the can of sweetened condensed milk. Place the can on its side at the bottom of a large pot and fill the pot with water so that it covers the can by at least 2 inches. Heat the pot over high heat until the water starts to simmer, then turn the heat down to maintain a simmer and cook for 3 hours. Carefully remove the can from the water using tongs and allow it to cool completely before opening so that the hot contents do not shoot out from the pressure and burn you.
Whisk together the cornstarch, coconut flour, almond flour, baking soda, and salt in a bowl.
In the bowl of a stand mixer fitted with a paddle attachment – or using an electric hand mixer – cream together the butter and sugar on medium speed for about 1 minute. Turn the mixer to low and add in the egg yolks and vanilla paste. Carefully pour in the dry ingredients and continue mixing just until the dough comes together.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes to firm up.
Preheat the oven to 350 F (175 C).
Lightly dust the counter with cornstarch and roll out to the dough to 1/8 inch thickness. Use a 2-inch round cookie cutter to cut out 36 cookies. Use an offset spatula to transfer those cookies to 2 parchment lined baking sheets.
Bake the cookies for 10 minutes, or until they are very lightly golden brown. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Spread a 1/8 inch thick layer of dulce de leche on the bottom of one cookie and sandwich with the bottom of another cookie. Repeat with the remaining cookies to form 18 sandwiches.
Place the toasted shredded coconut on a plate and roll the edges of the cookies in the coconut to coat.
If using the chocolate, melt it in a microwave for 30 seconds. Use a fork to drizzle the chocolate over the cookies for garnish and allow it to solidify before serving. Store in an airtight container at room temperature for 3-5 days.