Argentinian Gluten-Free Alfajores with Dulce de Leche

Allergens

Dairy (butter)

Ingredients

• 1 cup almond flour 1/2 cup gluten
• free all
• purpose flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup cold unsalted butter, cubed 1/3 cup powdered sugar, divided 1 large egg yolk 1/2 cup dulce de leche

Instructions

1. In a medium bowl, whisk together the almond flour, gluten free all purpose flour, salt, and cinnamon. Set aside. In a separate large bowl, combine the cold, cubed butter and 1/4 cup powdered sugar. Using a mixer or pastry cutter, blend until the mixture resembles coarse crumbs. Add the egg yolk to the butter mixture and continue blending until fully incorporated. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Gently knead the dough with your hands until it forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Remove dough from the fridge and roll out between two sheets of parchment paper to a thickness of about 1/4 inch (6mm). Cut into 2 inch (5cm) rounds using a cookie cutter. Place on prepared baking sheet. Bake for 12 15 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack. To assemble, spread a thin layer of dulce de leche on the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat with remaining cookies. Dust the tops of the assembled alfajores generously with powdered sugar before serving.

Chef’s Insight

For an extra touch of elegance, garnish with a sprig of fresh mint or a drizzle of chocolate sauce.

Notes

For best results, use high-quality dulce de leche and freshly ground cinnamon.