Alfajores are beloved South American sandwich cookies: two tender, crumbly shortbread-like cookies held together with a generous layer of dulce de leche. This gluten-free version uses a blend of cornstarch and rice flour to recreate the signature melt-in-your-mouth texture, so you won’t miss the wheat at all. The cookies are delicate, lightly sweet, and absolutely perfect with coffee or tea.
Ingredients
- 1 ½ cups (210 g) white rice flour
- 1 cup (120 g) cornstarch
- ½ cup (60 g) confectioners’ sugar, plus more for dusting
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon milk (any kind), if needed
- 1 ½ cups (about 450 g) dulce de leche, for filling
- ½ cup (40 g) shredded coconut, finely ground (optional, for coating)
Instructions
- In a medium bowl, whisk together the rice flour, cornstarch, confectioners’ sugar, baking powder, and salt.
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the egg yolks and vanilla, and beat until combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. If the dough seems too dry and crumbly, add the milk, 1 teaspoon at a time, until it comes together. The dough should be soft but not sticky.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface (use rice flour), roll the dough to about ¼-inch (6 mm) thickness. Cut into 2-inch (5 cm) rounds. Gather scraps, re-roll, and cut again.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are just barely golden. The tops should remain pale. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 tablespoon of dulce de leche on the flat side of one cookie, then top with another cookie to make a sandwich. Gently press together so the filling reaches the edges.
- Optional: roll the edges of the filled cookies in finely ground shredded coconut. Dust with confectioners’ sugar just before serving.
Tips
- Measure cornstarch correctly: Spoon it into the measuring cup and level off. Too much cornstarch makes the cookies dry and crumbly.
- Don’t overbake: The cookies should not brown. They will firm up as they cool, so pull them out when the edges are just set.
- Use good dulce de leche: Look for a thick, spreadable dulce de leche. If it’s too runny, refrigerate it for 30 minutes before filling.
- Chill the dough: If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes. This prevents sticking and keeps the cookies from spreading.
Serving Suggestions
Serve alfajores with coffee, espresso, or a glass of cold milk. They’re perfect for afternoon tea, dessert tables, or as a sweet treat during the holidays. For a fancier presentation, drizzle melted chocolate over the top or dust with cocoa powder.
Variations
- Chocolate Alfajores: Replace 2 tablespoons (15 g) of rice flour with unsweetened cocoa powder.
- Lemon or Orange Zest: Add 1 teaspoon of citrus zest to the dough for a bright flavor.
- Vegan Version: Use cold vegan butter (like a stick-style margarine) and replace the egg yolks with 2 tablespoons (30 ml) of cold water mixed with 1 tablespoon (8 g) of ground flaxseed; let sit for 5 minutes to thicken.
- Coating: Roll the entire cookie in shredded coconut or chopped nuts instead of just the edges.
Storage and Reheating
Store unfilled cookies in an airtight container at room temperature for up to 5 days. Filled alfajores should be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving. You can freeze unfilled cookies for up to 3 months—layer between parchment paper in a freezer-safe container. Thaw at room temperature before filling. Filled alfajores can also be frozen for up to 2 months, but the texture may soften slightly.
Frequently Asked Questions
Can I use all-purpose gluten-free flour instead of rice flour and cornstarch?
Yes, you can substitute 2 ½ cups (350 g) of a 1:1 gluten-free flour blend for the rice flour and cornstarch. The texture will be slightly different but still delicious.
Why did my cookies spread too much?
If the dough was too warm or the butter was over-softened, the cookies will spread. Make sure to chill the dough thoroughly and bake on a cool baking sheet.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the fridge before rolling.
What if I don’t have dulce de leche?
You can make a quick substitute by simmering a can of sweetened condensed milk in a water bath for 2–3 hours, or use a thick caramel sauce. Store-bought dulce de leche is widely available in Latin markets and many supermarkets.
Are these cookies very sweet?
They are moderately sweet. The cookie itself is not overly sweet, but the dulce de leche adds significant sweetness. You can reduce the confectioners’ sugar in the dough to ¼ cup (30 g) if you prefer less sweet.
Can I bake these in a convection oven?
Yes, but reduce the temperature to 325°F (160°C) and check at 8 minutes, as convection ovens cook faster.
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