Alfajores de Navidad are shortbread cookies typical of Latin America, and particularly popular in Argentina and Chile. These cookies (also available in a gluten-free version), lightly flavored with vanilla or lemon, are filled with dulce de leche and rolled in shredded coconut for an extra touch of sweetness. Perfect for the holidays, they are melt-in-your-mouth and irresistible, a treat for young and old alike around the Christmas table.

Alfajores, Biscuits filled with milk jam (South America)

South America

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Preparation time 30 mins Cooking time 10 mins Total time 40 minutes

Difficulty: Beginner Servings: 6 Special regime:

Suitable for gluten-free use

Recipe themes: N Christmas

Ingredients

Servings

• For the biscuits:

• 200g pastry flour

• 50g of cornstarch

• 50g arrowroot (or cornstarch )

• 1 tsp gluten-free baking powder

• ¹ ⁄ ₂ tsp baking soda

• 100g at room temperature

• 80g of icing sugar

• 2 egg yolks

• 1 tsp of vanilla extract or lemon zest (for a lemon version)

• 1 tbsp of milk or plant-based milk

• For the garnish:

• 200g of dulce de leche ( or chestnut cream, or lemon curd)

• 50g of grated coconut to coat the edges

Preparation

1. Dough preparation: In a large bowl, sift together the cornstarch, arrowroot (if using), gluten-free flour, baking powder, and baking soda. Mix these dry ingredients well.

2. Cream the butter and sugar: In a separate bowl, beat the butter and icing sugar until light and creamy. Add the egg yolks one at a time, then the vanilla extract or lemon zest, and mix well.
3. To assemble the dough: Gradually incorporate the dry ingredients into the butter and egg mixture, adding the spoonful of milk to obtain a smooth and pliable dough. The dough should be soft, slightly crumbly but malleable. Form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

4. Shaping the biscuits: Preheat the oven to 180°C (350°F). Roll out the dough between two sheets of parchment paper or cling film to a thickness of about 5 mm (¼ inch). Using a round cookie cutter, cut out circles 5 cm (2 inches) in diameter.

5. Baking the cookies: Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 8 to 10 minutes, until the edges are just beginning to turn golden. Let them cool completely on a wire rack before filling.
6. To assemble the alfajores: Spread a generous layer of dulce de leche on the flat side of a biscuit, then top with another biscuit, pressing lightly. Roll the edges in shredded coconut for a festive and delicious finish.

Note

Alfajores keep well in an airtight container for several days. They are perfect for making wonderful gourmet gifts.

Keywords: gluten-free alfajores de Navidad, gluten-free milk jam cookie, Latin American dessert recipe

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