How to Make Gluten-Free Alfajores | Delicious Dulce de Leche Sandwich Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fats.

dulce de leche

🥗Healthier: Greek yogurt

💰Cheaper: sweetened condensed milk

Greek yogurt provides creaminess with less sugar.

Start with a bowl of gluten-free all-purpose flour.

Mix together baking powder and baking soda in the flour bowl and set aside.

In a mixing bowl, add softened butter, eggs, granulated sugar, and brown sugar.

Beat the mixture until light and fluffy, scraping down the walls as needed.

Mix in vanilla extract until well combined.

Add the flour mixture to the butter mixture and mix until well combined, as gluten-free dough can be mixed more than traditional dough.

Transfer the dough onto plastic wrap, shape into a ball, and refrigerate for about 2 hours to firm up.

After an hour, unwrap the dough and roll it out on a floured surface to about 1/8 inch or 3-5 millimeters thick.

Use a fluted edge cookie cutter, about 2 inches or 5 centimeters in diameter, to cut out cookies.

Place the cut cookies on a parchment paper lined baking sheet, leaving a little room between them.

Refrigerate the cookies for about 15 minutes to prevent spreading during baking.

Preheat the oven to 350°F (175°C).

Bake the cookies for 7 to 10 minutes, checking for golden brown edges; they took 8 minutes in the creator's oven.

Let the cookies cool for about 10 minutes before handling.

Prepare Dulce de Leche by boiling a can of sweetened condensed milk in water for about 2 hours or baking it at 425°F (220°C) covered with foil in a water bath.

Spread a generous amount of Dulce de Leche on one cookie and sandwich with another cookie.

Optionally, coat the edges with coconut flakes.

Dust the tops with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens