“Argentinian Gluten-Free Alfajores de Maicena Dipped in Dulce de Leche – A Heavenly Fusion of Flavors”

Allergens

Milk, Eggs

Ingredients

• 1 cup (250g) maicena flour
• 1/2 cup (100g) powdered sugar, plus more for dusting
• 1/4 cup (60g) unsalted butter, softened
• 1 large egg yolk
• 3 tbsp (45ml) water
• 1/2 tsp (2.5ml) vanilla extract
• 1/2 cup (170g) dulce de leche

Instructions

1. In a large bowl, whisk together the maicena flour and powdered sugar. Add the softened butter, egg yolk, water, and vanilla extract to the dry ingredients. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface, about 1/4 inch thick. Cut out round shapes using a cookie cutter or the mouth of a bottle. Place the cutouts onto the prepared baking sheet and bake for 12 15 minutes, until golden brown. Let the cookies cool on a wire rack. Once cooled, spread a generous amount of dulce de leche on one side of each cookie, then gently press another cookie on top to create a sandwich. In a small bowl, melt additional dulce de leche. Dip the tops of the sandwiched cookies into the melted caramel and allow the excess to drip off.

Chef’s Insight

The secret to these alfajores is the perfect balance of crumbly texture and creamy dulce de leche filling.

Notes

Make sure to use high-quality dulce de leche for the best flavor and texture.