Whisk together:
1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
1/4 c. Sucanat
1/4 c. cocoa powder
2 tsp. baking soda
Cut in:
2 Tbsp. cold butter
Beat until mixed well:
3 whole eggs
7 egg yolks
Mix and knead into flour until stiff dough is even throughout.
Cover dough with plastic wrap and chill for 1/2 hour.
Divide into 8 parts.
Roll in balls, then pat and roll into 4 inch circles on a bread board
sprinkled with cocoa. Trim circles so they are exact.
Place on greased cookie sheet.
Bake at 375 for 18 minutes.
Put any sweet and stiff icing or fruit spread between 2 ‘cookies’.
Variation: Roll dough thin like crackers and either cut in squares or
use cookie cutter to make shapes. Bake 3-5 minutes less. Eat as
wafer cookies or make sandwich-like cookies with icing.
Chocolate Alfajores
Ingredients
- 1 3/4 c Summers Sprouted Spelt or Sprouted Wheat Flour
- 1/4 c Sucanat
- 1/4 c cocoa powder
- 2 tsp baking soda
- 2 tbsp cold butter
- 3 whole eggs
- 7 egg yolks
Instructions
- Whisk together: 1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour, 1/4 c. Sucanat , 1/4 c. cocoa powder , 2 tsp. baking soda
- Cut in: 2 Tbsp. cold butter
- Beat until mixed well: 3 whole eggs, 7 egg yolks
- Mix and knead into flour until stiff dough is even throughout.
- Cover dough with plastic wrap and chill for 1/2 hour.
- Divide into 8 parts
- Roll in balls, then pat and roll into 4 inch circles on a bread board sprinkled with cocoa. Trim circles so they are exact.
- Place on greased cookie sheet.
- Bake at 375 for 18 minutes.
- Put any sweet and stiff icing or fruit spread between 2 ‘cookies’.Variation: Roll dough thin like crackers and either cut in squares or use cookie cutter to make shapes. Bake 3-5 minutes less. Eat as wafer cookies or make sandwich-like cookies with icing.
