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Gluten-Free Alfajores

Servings: 0

Ingredients

  • 1 package Gelatine, Knox 0.25 oz, unflavored
  • 2.5 cups Almond Flour [Alternative Gluten-Free All-Purpose Baking Flour (https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html )]
  • 1.5 cups Chickpea Flour
  • 1 cup Cornstarch Maizena is popular brand name in Argentina
  • 1/2 cup Hemp Protein Powder
  • 1/2 cup Inulin powder
  • 1/2 cup Tapioca Flour [Alternative is Rice Flour]
  • 1 tbsp Arrowroot powder health binder alternative to gluten
  • 1 tbsp Potato Starch
  • 2 tsp Cinnamon lowers blood sugar
  • 2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Bittermelon powder lowers blood sugar
  • 2 cups Powder Sugar
  • 1 cup Butter (16 tbsp, 8 oz) 2 sticks
  • 1 tsp Vanilla Extract
  • 3 each Eggs
  • 1 each Lemon (zest of lemon peal and lemon juice)
  • 1 can 13.4 oz can of Nestle Gluten Free Dulce de Leche (caramel sweeten condensed milk) https://www.target.com/p/nestle-gluten-free-dulce-de-leche-la-lechera-13-4-fl-oz/-/A-16781880
  • 1 jar Lemon Curd from Trader Joe's, 10.5 oz https://www.traderjoes.com/home/products/pdp/lemon-curd-007850
  • 1 jar Nutella Hazelnut spread with cocoa Tastes good but unhealthy, uses palm oil. https://www.costco.com/nutella-hazelnut-spread-with-cocoa%2c-33.5-oz%2c-2-count.product.100371265.html
  • 1 bag coconut flakes, unsweetened https://www.walmart.com/c/kp/coconut-flakes-unsweetened

Instructions

  • Heat oven to 350F
  • Combine the dry flour mixture in a large bowl add: almond flour, chickpea flour, cornstarch, hemp protein powder, inulin powder, tapioca flour, salt, baking soda, potato starch, bittermelon powder, arrowroot powder, and cinnamon. Hand mix with a fork. Set aside.
  • Add 1/4 cup of water (at room temperature) to small glass bowl. Sprinkle gelatine on top of water. Let sit for about 5 minutes and it will thicken. Set aside.
  • Optional - to make your own powder sugar. In a vitamix blender at 2 cups of organic sugar and 2 tablespoons of corn starch. Blend about 1 minute to create powder sugar. Set aside.
    Side note about sugar crystals are they are sharp and cause microcuts in the body which leads to inflamation. Lemon juice is an acid that can break down sugar molecules into glucose and fructose in a process called inversion (https://www.americastestkitchen.com/cooksillustrated/how_tos/8617-preventing-sugar-crystals-in-simple-syrup)
  • Add butter (soften to room temperature), vanilla and powder sugar to a stand mixer. Beat until light and fluffy like cake buttercream frosting.
  • Crack eggs in separate bowl and add lemon zest and lemon juice. Mix with a fork. Add to the butter and powder sugar in the stand mixer.
  • Add gelatine to stand mixer and mix for a few seconds.
  • With the mixer running on low speed add flour mixture a heaping spoonful at a time until all the flour is added. Mix until dough becomes a ball. Might need to add additional gluten-free baking flour if the dough is sticky.
  • Add parchment paper to line 3 cookie sheets. Using a medium size cookie scoop place 12 cookie dough balls on sheets. Flatten (I used the plastic lid of a mason jar) and a piece of parchment paper with coconut oil to keep from sticking to dough.
  • Add cookie filled cookie sheet to the oven. Bake 15-18 minutes (11-14 minutes if you use alternative to almond flour). The thicker the cookies the longer time they need to bake. Remove from baking sheet.
  • Making a cookie sandwich, take two cookies. On the bottom of one cookie spread the dulce de leche (caramel sweetened condensed milk). Don't spread too thin or will cause the cookie to crumble. On the bottom of the other cookie, spread either the Lemon Curd or Nutella and sprinkle on the coconut flakes. Place the two cookies together so the carmel and lemon curd/nutella touch. Place in a covered container and set in the refridgerator until ready to serve.
    Traditionally when you sandwich together the cookie the carmel and chocolate filling will bleed out and you would roll the sides into the coconut flakes. I felt this makes the cookie a bit messier to eat.

Notes

References
  1. Gluten-free sandwich cookies with Dulce de Leche (Alfajores) by Fioa
  2. Alfa-More! Cinnamon Alfajores by Lorraine Elliott
  3. Gluten-Free All-Purpose Baking Flour from Bob's Red Mill. Ingredients listed on the package:
    1. Garbanzo Bean Flour [available at Winco in bulk section and Smith's, Bob's Red Mill Chickpea (Garbanzo Bean) Flour,]
    2. Potato Starch
    3. Tapioca Flour
    4. Sorghum Flour (available at Smith's, Bob's Red Mill - Sorghum Flour)
    5. Fava Bean Flour (difficult to find, Bob's Red Mill blends it with Garbanzo Bean flour, see Garbanzo Fava Flour $7.39 for 22 oz)
  4. Nestle La Lechera Dulce de Leche Milk-Based Caramel
    1. Smith's for 13.4 oz can, $4.49