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    Home » Recipes » Cookbook recipes and recommendations

    Published: Mar 28, 2019 · This post may contain affiliate links.

    Argentinian dairy-free and gluten-free alfajores recipe

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    A traditional Latin American sandwich cookie that will melt in your mouth, this Passover gluten free and dairy-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

    My trip to Argentina ended up being less about food, and a lot more about people. However, the Young Jewish Travel Guide to Argentina would not be complete without the food.
    My trip to Argentina ended up being less about food, and a lot more about people. However, the Young Jewish Travel Guide to Argentina would not be complete without the food.

    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, 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.

    Passover dairy-free and gluten-free alfajores
    Passover dairy-free and gluten-free alfajores

    Passover-Friendly Alfajores

    I'm happy to share with you one of my favorite recipes from the pack: the Passover 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!

    My gluten-free alfajores recipe uses two different fillings.

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

    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

    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: 

    pouring water with can of coconut milk in pot

    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. 

    After taking the dairy-free Meyer lemon curd off the heat: 

    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.

    Preparing the dough for the oven

    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.

    Putting the dough in the oven

    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 to gluten-free alfajores

    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.

    Storing the gluten-free alfajores after preparing them 

    Store the cookies in a tightly sealed container for a few days.

    FAQ

    Can you freeze alfajores?

    The answer is yes! If you have leftover delicious caramel-like alfajores, you can freeze them to extend their shelf life. To do this, wrap each cookie individually in plastic wrap or place them in an airtight container before freezing. This will help prevent freezer burn and ensure your gluten-free alfajores remain fresh until you’re ready to eat them!

    What are gluten-free alfajores made of?

    They are essentially two shortbread cookies sandwiched together with a delicious dulce de leche filling. They are made with simple ingredients like cornstarch, sugar, butter, eggs, and salt. The outer layer of the cookie is made with cornstarch and can be flavored with spices such as cinnamon, or simply left plain. Many alfajores are also gluten-free, making them accessible to those with dietary restrictions. The dough is then rolled out very thin and filled with either dulce de leche or jam before being cut into small circles.

    Where are alfajores originally from?

    Traditional alfajores are South American cookies originating from Argentina and Uruguay, becoming increasingly popular worldwide.  The filling can range from dulce de leche to jams or fruit curds for the light and fluffy traditional Argentinian cookie. There is a gluten free recipe option for those with dietary restrictions. The cookies are often topped with coconut flakes, powdered sugar, or chocolate, making them even more delicious! Alfajores have become so popular that many countries now make their versions of the classic treat, using local ingredients and flavors to create something unique. No matter where they're from, the caramel cookie sandwich remains a favorite worldwide!

    Can you make the alfajores recipe ahead of time?

    Yes, you can make gluten-free alfajores ahead of time. This recipe is great if you want to prepare it in advance for a special occasion or just for a regular night at home. It takes about an hour to prepare and assemble the ingredients, and then you can store them in the fridge until you are ready to bake. Making alfajores ahead of time allows you to enjoy the flavors without having to worry about making them last minute. Additionally, they keep well and will stay moist until they are served. So if you're looking for a gluten-free dessert that can be prepared in advance, try making alfajores. 

    What do you suggest is better to use instead of cornstarch: potato starch or tapioca starch?

    I prefer tapioca starch or arrowroot powder. Potato starch has a more sandy texture that works better for savory dishes like apple potato latkes.

    JDC ReOrdered Passover Kit

    For the second year in a row, JDC Entwine approached me to research the foods of four lesser-known Jewish cultures and produce an expansion to the first cookbook we did together.

    ReOrdered is the brainchild of JDC Entwine, the younger wing of JDC, who is largely considered the Jewish first point of response in cases of conflict and crisis.

    This unique toolkit offers a new way to look at, and to celebrate, the old familiar holiday of Passover from a humanistic global perspective.

    ReOrdered is completely FREE to order and receive. The kit offers participants a dive into the global and interconnected Jewish world through the timeless themes of freedom and storytelling.

    ReOrdered puts participants at the center of the story. Finally, it invites them to share, think and talk about modern-day Passover issues instead of just following the same-old story of the Haggadah.

    This year's expansion pack offers eight new recipes from four global Jewish communities: India, Poland, Greece, and Argentina.

    I have personally tested, developed, and researched each recipe. Therefore, I unabashedly admit that they're all mouthwatering!

    Truthfully, I am so proud to be a part of this incredible initiative, and I'd love to have you join me by making recipes from it.

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Pin for Later!

    gluten-free alfajores on a blue plate with lemon curd in background
    Passover dairy-free and gluten-free alfajores

    Recipe

    Passover dairy-free and gluten-free alfajores

    Passover dairy-free gluten-free alfajores

    Ksenia Prints
    The ultimate Argentinian dessert, the alfajor cookie, made its way to Latin America from Spain, inherited from the Arabic bakers of the 15th century. Today, it is a popular confection that can be found in different iterations, from cheap drugstore versions to artisanal and highly sophisticated cookies made by some of Argentina’s top bake houses. Though commercial alfajores are often made with flour, one traditional recipe makes it with only cornstarch - and that’s why we feel it’s a perfect Passover treat. This recipe uses two different fillings - a ubiquitous sweet vegan dulce de leche - or a zesty, special Meyer lemon curd - these Passover dairy-free gluten-free alfajores are a perfect treat to close a decadent meal.
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    Prep Time 20 minutes mins
    Cook Time 3 hours hrs 40 minutes mins
    Resting time 6 hours hrs 40 minutes mins
    Total Time 4 hours hrs
    Course Dessert
    Cuisine Argentinian, Jewish
    Servings 8 people
    Calories 615 kcal

    Equipment

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

    Ingredients
      

    Vegan dulce de leche

    • 1 can sweetened condensed coconut milk

    Dairy-free Meyer lemon curd

    • Zest of 2 lemons
    • Juice of 2 lemons about 1 cup
    • ½ cup sugar
    • ¾ cup of coconut oil
    • 4 large eggs
    • 4 large egg yolks

    Gluten-free Passover alfajores

    • 4 egg yolks
    • ¼ cup sugar
    • ⅔ cup vegan butter
    • 2½ cups cornstarch or arrowroot or tapioca starch if avoiding kitniyot
    • 4 teaspoon baking powder
    • 1 can vegan dulce de leche OR 1 cup Meyer lemon curd
    • ¼ cup grated coconut

    Instructions
     

    Vegan dulce de leche

    • Place the whole can of sweetened condensed coconut milk into a high-rimmed pot. Pour enough water to cover, plus 1-inch over.
    • Cover pot and cook over high heat. Once the water reaches a boil, immediately turn 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 water evaporates, add additional water to ensure can remains submerged by at least one inch.
    • After 3.5 hours, remove from heat. Let water cool and remove can with tongs once cooled - do not attempt to open or move can while hot as it could explode. Place the can in fridge to cool and thicken before continuing to make the alfajores.

    Dairy-free Meyer lemon curd

    • In a medium saucepan, warm lemon juice, sugar, and coconut oil, stirring occasionally to prevent burning, until the oil is completely melted.
    • In a medium-sized bowl, stir together the eggs and yolks.
    • When the lemon juice mixture is warm and the coconut oil is melted, gradually pour it slowly into the eggs, whisking constantly.
    • When the lemon-egg mixture is fully combined, transfer it back into the saucepan and cook, stirring constantly, for about 2 minutes, until the mixture thickens and coats the spatula. Remove the resulting lemon curd from heat.
    • Transfer lemon zest into a large bowl. Set a strainer over the bowl. Working quickly and whisking constantly with a spatula, strain the curd into the zest.
    • Stir the curd a few times to allow it to begin cooling, and let it rest for about 10 minutes. Transfer to refrigerator until ready to fill alfajores.

    Gluten-free Passover alfajores

    • In a large bowl, beat sugar and eggs with an electric mixer for around 4 minutes. Add butter and whip just until combined, about 1 minute.
    • In a separate bowl, sift baking powder and starch together twice. Add mixture to the egg, butter and sugar mixture.
    • Fold the mixture with a spatula until combined, then knead the dough with your hands a few times to ensure fully incorporation.
    • Cover bowl and place dough in the fridge for at least 2 hours - or preferably overnight.
    • When ready to bake, preheat oven to 350F.
    • Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on surface. Roll dough out into a thin layer, around ¼ of an inch.
    • Using a circular cookie cutter, cut out as many circles as possible.
    • Cover a baking sheet with parchment paper. Using a very thin offset spatula, transfer dough circles to sheet, leaving a bit of room for them to expand.
    • Bake for 7-8 minutes. When cookies are done baking and are firm and slightly golden at the bottom, remove from oven and leave on sheet to cool for about 10 minutes.
    • Once the biscuits have cooled completely, using a teaspoon or a piping bag, place a teaspoon of vegan dulce de leche or dairy-free meyer lemon curd 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.
    • Cookies will keep in a tightly sealed container for a few days.

    Notes

    EQUIPMENT: 1 large pot Tongs Large strainer 1 electric mixer 1 circular cookie cutter 1 large baking sheet Piping bag and large piping tip (optional)

    Nutrition

    Calories: 615kcalCarbohydrates: 58gProtein: 6gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 276mgSodium: 378mgPotassium: 82mgFiber: 1gSugar: 19gVitamin A: 1099IUVitamin C: 5mgCalcium: 157mgIron: 1mg
    Keyword cookies, dairy-free, gluten-free, sweet
    Tried this recipe?Comment + Rate Below!
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    1. Kerrie says

      March 31, 2019 at 2:05 am

      Seeing as you use vegan dulce de leche and vegan butter, is it possible to make the alfajores vegan by not using eggs?

      Reply
      • kseniaprints says

        April 01, 2019 at 9:46 am

        Hi Kerrie, eggs are a pretty significant part of my dough's recipe. The yolks act as a binder and stabilizer, and because you don't have gluten, they're actually quite important in giving the cookie structure. However, I could see aquafaba working here in place of the yolks - but this would require some trial and error to see!

        Reply
        • Kerrie says

          April 02, 2019 at 10:39 pm

          Thank you.

          Reply

    Trackbacks

    1. 85 Unique & Easy Lemon Curd Recipes! - Urban Farmie says:
      August 22, 2022 at 12:46 PM

      […] coconut and topped with an easy homemade lemon curd. Get Lemon Curd Coconut Macaroon Recipe Dairy Free, Gluten Free Alfajores with Lemon Curd Filling With a zesty Meyer lemon curd filling, gluten-free and dairy-free Alfajores are a perfect way to […]

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