“Mouthwatering Chilean Dessert: Creamy Paleo Alfajor Cookies with Dulce de Leche”
Discover this mouthwatering and sensory-rich paleo dessert recipe - Creamy Paleo Alfajor Cookies with Dulce de Leche. Learn how to make these traditional Chilean pastries in your own kitchen and treat yourself to a taste of South America!
Allergens
Dairy, Eggs, Nuts
Ingredients
- 1. 2 cups of blanched almond flour 2. 1/2 cup of coconut flour 3. 1/2 teaspoon of sea salt 4. 1/2 cup of grass
- fed unsalted butter, softened 5. 1/2 cup of organic raw honey or maple syrup 6. 1 large egg, preferably free
- range 7. 1 tablespoon of pure vanilla extract 8. 1 cup of homemade dulce de leche (see recipe below) Dulce de Leche: 9. 1 can of full
- fat coconut milk 10. 1/2 cup of organic raw sugar 11. 1 teaspoon of pure vanilla extract
Instructions
- Begin by making the dulce de leche. In a medium saucepan, combine coconut milk, raw sugar, and vanilla extract. Stir over medium heat until the sugar dissolves and the mixture thickens slightly. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent burning. Remove from heat and allow to cool completely.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, and salt.
- In another bowl, cream the softened butter and honey or maple syrup until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Roll the dough into 16 equal sized balls and place them on the prepared baking sheet. Flatten each ball slightly with your hand or the back of a spoon.
- Bake for 12 15 minutes, or until the edges are golden brown. Remove from oven and allow cookies to cool completely on a wire rack.
- To assemble the alfajores, spread a dollop of dulce de leche onto the flat side of one cookie, then top with another cookie, pressing gently to sandwich them together. Repeat for all cookies.
- Serve these delightful Chilean desserts and enjoy!
Chef’s Insight
To achieve that perfect mouthfeel, be sure to cook the dulce de leche until it reaches a thick, spreadable consistency.
Notes
For a festive touch, add a sprinkle of edible gold dust or a touch of colored sugar on top.