Gluten Free Sandwich Cookies With Dulce De Leche Alfajores Recipes

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ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)



Alfajores (Dulce de Leche Sandwich Cookies) image

Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.

Provided by vegchef

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h27m

Yield 24

Number Of Ingredients 9

2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
¼ cup sifted cornstarch
¼ teaspoon salt
2 sticks butter
¼ cup white sugar
1 teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
¼ cup confectioners' sugar, or as needed for dusting

Steps:

  • Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
  • Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/4-inch cookies and place on a baking sheet.
  • Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
  • Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
  • Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g

ALFAJORES: DULCE DE LECHE SANDWICH COOKIES



Alfajores: Dulce de leche sandwich cookies image

Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.

Provided by Layla Pujol

Categories     Cookies     Dessert     Sweets

Time 45m

Number Of Ingredients 12

1¼ cup all-purpose flour (1¼cups flour = 150 grams)
1¼ cup cornstarch (1¼ cups cornstarch = 160 grams)
½ cup butter (room temperature, ½ cup of butter = 113 grams)
1 teaspoon of baking powder
2 egg yolks
1 tablespoon lemon or lime zest
3 tablespoons milk
1 teaspoon vanilla optional
½ cup powdered or icing sugar (sifted, ½ cup powdered sugar = 60 grams)
¾ cup dulce de leche
½ cup grated dry coconut
Powdered or icing sugar (to taste)

Steps:

  • Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.
  • Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.
  • Add the milk and egg yolks, continue mixing until all the ingredients are well combined.
  • Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.
  • Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.
  • Preheat the oven to 375F (200 ° C).
  • Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).
  • Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.
  • Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.
  • Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.
  • Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.
  • Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.
  • You can keep the alfajores or dulce de leche cookies refrigerated for a week.

GLUTEN-FREE SANDWICH COOKIES WITH DULCE DE LECHE (ALFAJORES)



Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores) image

These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h2m

Yield 24

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 31.3 g, Cholesterol 47.6 mg, Fat 10.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 97.5 mg, Sugar 12.6 g

ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)



Alfajores (An Argentinean Dulce De Leche Sandwich Cookie) image

Found these while playing on the Internet and decided to give them a try soon. For the dulce de leche, you can either make your own (many good recipes on this site) or find it in a local market that has a good selection of Latin American products.

Provided by justcallmetoni

Categories     Drop Cookies

Time 45m

Yield 40 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla
2 teaspoons lemon rind, grated
1 1/2 cups cornstarch
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dulce de leche (store bought or homemade)

Steps:

  • Cream butter for a minute, add sugar and beat until fluffy.
  • Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
  • In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
  • Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
  • Bake at 350 degrees for 15 minutes. Remove immediately.
  • Sandwich the cookies together with (dulce de leche) sweet milk dessert.

Nutrition Facts : Calories 68.3, Fat 2.6, SaturatedFat 1.6, Cholesterol 19.1, Sodium 46.5, Carbohydrate 10.7, Fiber 0.1, Sugar 5, Protein 0.5

ALFAJORES (DULCE DE LECHE SANDWICH CRèME COOKIES)



Alfajores (Dulce de Leche Sandwich Crème Cookies) image

Prize-Winning Recipe 2007! Take a delicious taste adventure with a traditional cookie of South America. Two cookies made with a time-saving cookie mix are sandwiched with dulce de leche and sprinkled with powdered sugar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 cup coconut
1/2 cup pecan halves, toasted, finely chopped
1/3 cup butter or margarine, softened
1 egg
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2 tablespoons powdered sugar

Steps:

  • Heat oven to 375°F. Line cookie sheets with parchment paper.
  • In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
  • On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
  • Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
  • To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
  • Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 19 g, TransFat 1 g

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