Gluten-Free Alfajores with Manjar Blanco
Delicate Peruvian sandwich cookies filled with creamy dulce de leche (manjar blanco). This gluten-free version uses a blend of tapioca and almond flour for a tender crumb.
40m prep + 25m cook8 servingsSafety: 94/100
Contains dairyContains eggContains nutsWHEAT-free
250 cal|3g protein|35g carbs|12g fat|1g fiber
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
- 1In a bowl, cream together butter and sugar.
- 2Add egg yolks and vanilla extract. Mix well.
- 3In a separate bowl, whisk together tapioca flour, almond flour, cornstarch, and baking powder.
- 4Gradually add the dry ingredients to the wet ingredients. Mix until a dough forms.
- 5Wrap the dough in plastic wrap and chill for 30 minutes.
- 6Roll out the dough and cut into circles.
- 7Bake at 350°F (175°C) for 12-15 minutes, or until lightly golden.
- 8Let cool completely.
- 9Spread manjar blanco on one cookie and top with another cookie.
- 10Dust with powdered sugar and serve.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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