A gluten-free diet doesn’t mean giving up sweets, it just means you have to be a little more creative in the kitchen. While the ingredients may not be familiar, most can be found at local grocery stores or online. Dulce de leche can generally be found in the ethnic area of your grocery store while the potato starch and almond flour are generally found in the organic/natural foods aisle.
1 -1/2 cups almond flour
1/2 cup potato starch
1 tsp gluten-free baking powder
1 pinch ground anise
1/2 cup unsalted butter, softened
3/4 cups confectioner’s sugar (powdered), plus more for dusting
2 egg yolks
Juice of one 1/4 lemon
1/2 tsp vanilla extract
1/2 cup coarsely chopped natural almonds
1 cup gluten-free dulce de leche
Sift together almond flour, potato starch, baking powder and anise; set aside.
Cream butter and sugar in electric mixer until light and fluffy. Add egg yolks one at a time; continue to beat. Add lemon juice and vanilla; beat again until light and fluffy. Fold in dry ingredients.
Turn out dough on work surface lined with potato starch; use your hands to gently pat dough together. Roll dough into a 2 1/2-inch-diameter log.
Roll log in chopped almonds; cover in plastic wrap and freeze for 30 to 45 minutes.
Preheat oven to 350°F. Using wire cheese cutter or sharp knife, cut dough into 1/4-inch slices. Place 1/2-inch apart on parchment-lined baking sheet, patting each cookie with your fingers as necessary to ensure it’s circular.
Bake for 15 to 17 minutes, until lightly golden. Let cool completely.
Spoon generous tablespoon of dulce de leche onto underside of half of cookies. Create sandwiches with the remaining cookies, gently pressing down.
Dust with confectioner’s sugar and serve, or keep tightly wrapped for up to 4 days.
A mom and wife, Connie blogs about entertainment, going green, products, technology, DIY home remodeling and decor, and more. She's an animal lover and lives in the Pacific Northwest near Seattle, WA.
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