Argentina’s Best Gluten-Free Dessert – Alfajor de Dulce de Leche (Dairy-Free)

Ingredients

• 2 cup gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup cold dairy-free butter, cut into small cubes
• 1 large egg
• 3/4 cup dairy-free dulce de leche
• 1 tsp pure vanilla extract
• powdered sugar for dusting

Instructions

1. 1

   In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.

2. 2

   Add the cold butter or dairy-free alternative and use a pastry cutter or your fingertips to blend the butter into the dry ingredients until it forms coarse crumbs.

3. 3

   In a separate bowl, whisk together the egg and vanilla extract. Pour this mixture into the flour mixture and stir until just combined. The dough should be soft but not sticky. If it's too sticky, add more gluten-free flour as needed.

4. 4

   Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.

5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. 6

   On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut into 2-inch circles using a cookie cutter. Place on the prepared baking sheet. Repeat with the remaining dough.

7. 7

   Bake for 10-12 minutes or until the edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. 8

   To assemble, spread about 1 teaspoon of dairy-free dulce de leche onto the flat side of one cookie and top with another cookie, flat side down, pressing gently to adhere. Repeat with the remaining cookies and dulce de leche. Dust lightly with powdered sugar before serving.