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Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)

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"These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche."
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1 h 2 m servings 222 cals
Original recipe yields 24 servings (24 alfajores)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Whisk cornstarch, flour, baking powder, and baking soda in a bowl.
  3. 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. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.
  4. Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.
  5. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
  6. Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.

Nutrition Facts

Per Serving: 222 calories; 10.3 g fat; 31.3 g carbohydrates; 1.8 g protein; 48 mg cholesterol; 97 mg sodium. Full nutrition

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