Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores) recipe
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Ingredients
- 2 ½ cups cornstarch 1 cup gluten-free all-purpose baking flour 2 teaspoons baking powder ½ teaspoon baking soda 1 cup unsalted butter, softened ¾ cup white sugar 3 egg yolks 2 teaspoons lemon zest ½ teaspoon vanilla extract 1 (11.5 ounce) jar dulce de leche ½ cup shredded coconut
Nutrition Info
- 221.6 caloriescarbohydrate: 31.3 gcholesterol: 47.6 mgfat: 10.3 gfiber: 1 gprotein: 1.8 gsaturatedFat: 6.2 gservingSize: -sodium: 97.5 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk cornstarch, flour, baking powder, and baking soda in a bowl.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap, refrigerate for 30 minutes to 1 hour.
Roll out dough to about 1/4-inch thickness. Cut cookies with a small round cookie cutter and place on the prepared baking sheets.
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove immediately to cool on a wire rack.
Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.