Oral Allergy Syndrome Friendly Alfajores
Total time1 hr 44 min
Prep time30 min
Cook time14 min
5.0(8)
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Learn more →Ingredients
18 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar, sifted
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups cornstarch
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ¼ tsp fine salt
For the filling
- 1 can (13.4 oz) dulce de leche
For finishing
- 1 ½ cups sweetened shredded coconut
- powdered sugar, for dusting (optional)
Instructions
- 1
Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
- 2
Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
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