Gluten-Free Peruvian Alfajores

by

Drop

POSTED Wed, 15 January 2020

Serves

10

Total Time

68 MINS

Calories

225

Soft, delicate, and light-as-a-feather. These Peruvian-style alfajores are sandwiched with with our creamy Dulce de Leche Caramel. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Granulated sugar icon
    Granulated sugar

    30 g (about 2 ⅜ tablespoons)

  • Unsalted butter icon
    Unsalted butter

    75 g (about ¼ cup)room temperature

  • Cornstarch icon
    Cornstarch

    125 g (about 1 cup)

  • Baking powder icon
    Baking powder

    7.5 g (about 1 ½ teaspoons)

  • Cornstarch icon
    Cornstarch

    as needed

  • Dulce de leche icon
    Dulce de leche

    1 cup (about 312 g)

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Add egg yolk and granulated sugar to a clean large mixing bowl
  • 2. Whisk until pale and light - approx 3 min
  • 3. Add unsalted butter to the dough
  • 4. Beat until well combined
  • 5. Add cornstarch and baking powder to a clean small bowl
  • 6. Mix in dry ingredients to dough gradually while mixing
  • 7. Wrap with plastic wrap
  • 8. Chill in fridge - 30 min
  • 9. Pre-heat oven - 175°C
  • 10. Line 2 clean baking sheets with parchment paper
  • 11. Sprinkle with cornstarch
  • 12. Roll out until 1/8" (5mm) thick
  • 13. Cut
  • 14. Transfer dough to 2 baking sheets
  • 15. Bake until browned at edges - 6 min, 175°C
  • 16. Transfer carefully onto cooling rack
  • 17. Assemble dulce de leche with the cookies gently
  • 18. Dust with powdered sugar

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