Mix together:
2 c. Summers Sprouted Spelt or Sprouted Wheat Flour
2 tsp. baking powder
Cut in with two knives or a pastry cutter:
2 Tbsp. cold butter
Lightly beat and mix well into flour:
3 whole eggs
7 egg yolks
Knead stiff dough until smooth.
Place in bowl, cover with plastic or damp towel and put in fridge
for 30 minutes.
Divide dough into 4 equal pieces for one large pastry or 8 equal
pieces for 4 large ‘cookies’.
Roll out each layer making 8” or 4”circles, trimming to make them
the same size.
Place on ungreased cookie sheet.
Bake at 375 for 18 minutes or until lightly browned.
Stack with a sweet and stiff frosting or pudding between layers.
Since the ‘pastry’ is very stiff, adding something like chopped
nuts or chopped fruit or raisins helps hold the layers apart
and keeps the frosting from squishing out when cutting.
Top is beautiful sprinkled with powdered maple sugar. Cut large
pastry into small wedges to serve.
Alfajores
South American Layered Pastry
- 2 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 2 tsp baking powder
- 2 tbsp cold butter
- 3 whole eggs
- 7 egg yolks
Mix together: 2 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 2 tsp. baking powder
Cut in with two knives or a pastry cutter: 2 Tbsp. cold butter
Lightly beat and mix well into flour: 3 whole eggs and 7 egg yolks
Knead stiff dough until smooth.
Place in bowl, cover with plastic or damp towel and put in fridge for 30 minutes.
Divide dough into 4 equal pieces for one large pastry or 8 equal pieces for 4 large ‘cookies’.
Roll out each layer making 8” or 4”circles, trimming to make them the same size.
Place on ungreased cookie sheet.
Bake at 375 for 18 minutes or until lightly browned
Stack with a sweet and stiff frosting or pudding between layers. Since the ‘pastry’ is very stiff, adding something like chopped nuts or chopped fruit or raisins helps hold the layers apart and keeps the frosting from squishing out when cutting.
Top is beautiful sprinkled with powdered maple sugar. Cut large pastry into small wedges to serve.
