Gluten-Free Alfajores with Manjar Blanco

Ingredients

• 1 cup Tapioca Flour
• 1/2 cup Almond Flour
• 1/4 cup Cornstarch
• 1/2 cup Butter
• 2 large Egg Yolks
• 1/4 cup Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Powder
• 1 cup Manjar Blanco (Dulce de Leche)
• 2 tbsp Powdered Sugar

Instructions

1. 1In a large mixing bowl, beat the 1/2 cup of Butter and 1/4 cup of Sugar together until the mixture is light and fluffy. Add the 2 large Egg Yolks and 1 tsp of Vanilla Extract, then beat again until everything is well combined.
2. 2In a separate medium bowl, whisk together the 1 cup of Tapioca Flour, 1/2 cup of Almond Flour, 1/4 cup of Cornstarch, and 1/2 tsp of Baking Powder until evenly combined.
3. 3Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing until a soft, uniform dough forms. Avoid overmixing.
4. 4Wrap the dough tightly in plastic wrap and place it in the refrigerator to chill for 30 minutes; this helps the dough become firm and easier to handle for rolling.
5. 5Preheat your oven to 350°F (175°C). On a clean surface, roll the chilled dough to an even thickness of about 1/8-inch. Use a 1.5 to 2-inch round cookie cutter to cut out circles, then carefully transfer them to a baking sheet. Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers appear set.
6. 6Carefully remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack. Allow the cookies to cool completely on the wire rack; this prevents them from breaking during assembly.
7. 7Once the cookies are completely cool, spread about 1 tablespoon of the 1 cup of Manjar Blanco onto the flat side of one cookie. Place another cookie on top to create a sandwich. Repeat this process with the remaining cookies and manjar blanco.
8. 8Arrange the assembled alfajores on a serving plate. Using a small sieve or sifter, dust the alfajores evenly with the 2 tbsp of Powdered Sugar before serving.

Substitutions

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