Gluten-Free Chilean Alfajores: Dulce de Leche Delights

Allergens

Dairy, Eggs, Nuts (Almond)

Ingredients

• 1 cup (200g) almond flour 1 cup (125g) rice flour 2 cups (400g) dulce de leche 1/2 cup (113g) unsalted butter, softened 1/2 cup (100g) powdered sugar 1 large egg 1 teaspoon (5ml) pure vanilla extract 1/4 teaspoon (1.5g) salt Cooking spray

Instructions

1. In a large bowl, whisk together almond flour and rice flour. Set aside.
2. In another bowl, cream butter and 1/3 cup (70g) powdered sugar until light and fluffy. Beat in egg, vanilla extract, and salt until well combined.
3. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Divide dough in half, shape into flat discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and coat with cooking spray.
5. On a floured surface, roll out one dough disc at a time to 1/8 inch (3mm) thickness. Cut into 24 rounds using a cookie cutter. Repeat with the remaining dough.
6. Bake for 10 minutes or until edges are lightly golden. Cool on wire racks.
7. Sandwich 1 tablespoon (15g) dulce de leche between two cooled cookies, and dust with remaining powdered sugar.

Chef’s Insight

The key to perfect alfajores is a delicate balance between the crumbly cookie and the gooey dulce de leche filling.

Notes

You can make your own dulce de leche or use store-bought for convenience.