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Matcha Alfajores

MATCHA ALFAJORES 
Gluten free ​
Chef Vanessa Musi 
[email protected] 
www.vanessamusi.com 
https://www.instagram.com/chefvanessamusi/ 
 
Ingredients:  
​112 gr grass fed butter, unsalted such as Kerry  
¼  cup organic sugar (evaporated cane sugar) powdered 
1 egg yolk 
½ teaspoon vanilla paste 
1 cup blanched fine almond flour/ 110 gr 
½  tablespoon arrowroot  
83 gr Maskal Teff™ Ivory flour (The Teff Company)  
10 gr cornstarch 
2 gr fine sea salt 
¼  tsp xanthan gum 
2 teaspoons matcha
 
METHOD: 
In a KitchenAid mixer with a paddle:
Cream butter and sugar.
Add egg, vanilla + almond extract.
Mix and scrape sides with spatula.
Add dry ingredients to butter mixture.
Mix until dough comes together.
Divide into 2 portions (it’s easier to work with one half while the other one chills).
Wrap in plastic wrap and chill for at least 2 hours. 
Roll out chilled dough ¼ inch thick between 2 guitar sheets.
Use cookie cutters to cut out.
Pastry must be very cold if not it it’s hard to handle.
Bake on a perforated baking tray with a Silpain from Demarle at 350°F for approx. 10 minutes depending on the size + oven. 
Fill with dulce de leche or jam, or put powdered sugar on top.  ​

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