I met Alfajores for the first time in Peru, and then I found out that there are many version across Latin America. 

In Argentina for example I tried the version with dulce de leche and coconut powder. Delicious as well!

This is the Peruvian version, have fun!

Ingredients

• 220 gr gluten-free flour
• 30 gr maizena
• 5 gr xanthan gum
• 100 gr butter (unsalted)
• 30 gr sugar
• 1 egg yolk
• 1 tsp vanilla essence
• 100 gr manjar blanco (or dulce de leche)

1. In a medium size bowl place the butter, sugar, yolk and vanilla essence and whisk until fluffy and creamy.
2. Combine the flour and xanthan, and add little by little to the creamy mix. Work with your hands to form a ball. Wrap in cling film and place in the fridge for 1 hour.
3. Roll the dough with a pin (3 mm thick) and use a cookie cutter to create disks of a diameter of max 5 cm.
4. Bake for 20 minutes at in pre-heated oven.
5. Let the cookie cool down, and then create the alfajores like a sandwich: 2 cookies with a spoon of manjar in the middle.
6. Dust with powdered sugar and serve.