These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.

Fioa

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Recipe Summary

prep:
25 mins
cook:
7 mins
additional:
30 mins
total:
1 hr 2 mins
Servings:
24
Yield:
24 alfajores
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Whisk cornstarch, flour, baking powder, and baking soda 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. 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.

  • Roll out dough to about 1/4-inch thickness. Cut cookies 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 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

222 calories; protein 1.8g 4% DV; carbohydrates 31.3g 10% DV; fat 10.3g 16% DV; cholesterol 47.6mg 16% DV; sodium 97.5mg 4% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2019
Perfectly delicious! Read More
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