Argentinian dairy-free and gluten-free alfajores recipe

A traditional Latin American sandwich cookie that will melt in your mouth, this dairy-free, gluten-free alfajores recipe will leave you wanting more. The delicious caramel-like Argentinian gluten free alfajores are made with cornstarch and filled with creamy dulce de leche or Meyer lemon curd.

This post is a partnership with JDC Entwine. I was compensated monetarily for my work. Yet you can always count on me to only work with companies and products I love!

The first time I tried alfajores

The first time I tried alfajores was in a small cafe in a hip young neighborhood in Buenos Aires.

It was the afternoon rush hour. Suited unshaven businessmen with polished leather Oxfords jostled for counter space. Besides them sat teenagers in school uniform, backpacks carelessly slung off one shoulder.

Cautiously, I ordered in broken Spanish, "un cappuccino y un alfajor." Pointing to one of the chocolate-covered cookies hidden under a glass dome helped.

Coincidentally, the server, in a black vest worn snugly overtop of a white tailored shirt, was more of a bartender. While already taking another customer's order, he nodded absentmindedly at me.

Shortly after, a steaming cappuccino was deposited in front of me on a small white coaster. Alongside it was an alfajor cookie, a small Duralex glass of soda and a snow-white paper napkin.

The History of Argentinian Alfajores

That first bite was heavenly. Initially, the crumbly sandwich fell apart in my mouth, depositing melting particles of sugar and dough on my tongue. Then the decadently sweet dulce de leche filling flooded my sense. I chased it immediately with a sip of strong cappuccino.

If you had told me that somewhere in the background a choir of angels began to sing, I wouldn't have doubted you for a moment. It was that good.

The ultimate Argentinian dessert, the alfajor cookie, made its way to Latin America from Spain. It was inherited from the Arabic bakers of the 15th century. Today, it is a popular confection that can be found in different iterations. Versions vary from cheap drugstore versions to artisanal, highly sophisticated cookies made by some of Argentina’s top bake houses.

During my time in Argentina (read more about it in my Argentina Travel guide), I sampled many of the finest specimen, even bringing boxes home as gifts.

But it took a call from JDC Entwine, with whom I first went to Argentina, to try and recreate my own.

Gluten Free Alfajores

I'm happy to share with you one of my favorite recipes: dairy-free and gluten-free alfajores with two dairy-free fillings.

Though commercial alfajores are often made with flour, one traditional recipe makes it with only cornstarch. This makes it a perfect Passover treat, like matzah crack and gluten-free bars with hazelnut!

My gluten-free alfajores recipe uses two different fillings.

Traditionalists will love the ubiquitous sweet alfajores with vegan dulce de leche.

For more modern eaters, there's a zesty, special Meyer lemon curd alfajores.

Whichever filling you choose, these Passover dairy-free alfajores are a perfect way to close a decadent meal.

Ingredients for gluten free Argentinian alfajores

For vegan dulce de leche: 

• sweetened condensed coconut milk like in my coconut macaroon pyramids

For dairy-free Meyer lemon curd:

• lemons
• Lemon juice
• sugar
• coconut oil
• eggs and egg yolks

For gluten-free Passover alfajores:

• egg yolks
• sugar
• vegan butter
• cornstarch, arrowroot, or tapioca starch if avoiding kitniyot
• some baking powder
• vegan dulce de leche OR Meyer lemon curd
• grated coconut

EQUIPMENT

• 1 Large pot
• 1 Saucepan
• Baking sheet
• Mixing bowls
• Spatula
• offset spatula
• Measuring cups
• Measuring spoons
• Parchment paper OR
• silicone mat

Directions for Argentinian gluten free alfajores

Cooking the vegan alfajores dulce de leche filling: 

Place the whole can of sweetened condensed coconut milk into a high-rimmed pot.  Pour enough water to cover, plus 1-inch over.  Cover the pot and cook over high heat.  Once the water reaches a boil, turn it down to low to maintain a gentle simmer.

Continue cooking for 3.5 hours, maintaining a simmer the whole time through.  Continuously check to ensure that the water level does not go down. If the water evaporates, add water to ensure it can remain submerged by at least one inch.

After cooking the vegan dulce de leche 

After 3.5 hours, remove the creamy dulce de leche from the heat. Let the water cool, and remove the can with tongs once cooled.  Warning: do not attempt to open or move the can while hot, as it could explode! Place the can for your vegan dulce de leche in the fridge to cool and thicken before continuing to make the alfajores, which will later be filled with vegan alfajores dulce de leche filling.

Cooking the dairy-free Meyer lemon curd

Warm lemon juice, sugar, and coconut oil in a medium saucepan.  Stir the mixture consistently at a medium speed to prevent burning, and continue until the coconut oil is completely melted.  Next, stir together the eggs and yolks in a medium-sized bowl.

After the lemon juice mixture is warm and the coconut oil is melted, slowly pour it into the egg mixture, and whisk it together.

When the lemon-egg mixture is fully combined, put it back into the saucepan.  Stir it constantly for about 2 minutes until the mixture thickens and coats the spatula. Gently transfer the resulting lemon curd from the heat. 

Strain the curd

Transfer lemon zest into a large bowl and set a strainer over the bowl. Quickly whisk the mixture with a spatula to strain the curd into the zest.

Stir the curd a few times to allow it to begin cooling, and let it rest. Put your dairy-free filling Meyer lemon curd in the refrigerator until ready to fill those alfajores.

Making the dough for gluten-free alfajores

In a large bowl, beat the sugar and eggs. Next, add butter and whip just until combined.

In a separate bowl, sift baking powder and starch together.

Next, add the two mixtures together.  Fold the new mixture with a spatula until combined, then knead the dough with your hands a few times to ensure full incorporation.

Refrigerate dough

Cover the bowl and place the dough in the fridge for at least 2 hours, preferably overnight.

Shape the dough

When ready to bake, preheat the oven to 350°F (180°C).

Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on the lightly floured surface.  Roll the dough into a thin layer.  Using a circular cookie cutter, cut the layers of dough into as many circles as possible. 

Cover a baking sheet with parchment paper. Transfer dough circles to the sheet using a very thin offset spatula, leaving a bit of room for them to expand.

Bake aflajores cookies

Bake for 7-8 minutes. When cookies are done baking and are firm and slightly golden at the bottom, remove them from the oven and leave them on the sheet to cool for about 10 minutes.

Adding the filling

Once the biscuits have cooled completely, using a teaspoon or a piping bag, place a teaspoon of the dairy free filling of your choice on the bottom of one cookie and cover with another, creating a sandwich.

Roll the sides of each cookie in grated coconut, adhering it to the dulce de leche.

I love using store-bought caramel or Nutella if you're looking for other filling options. This rhubarb curd is also excellent.

Storage

You can store the cookies in a tightly sealed container for a few days—up to 5 days.

FAQs

Recipe