Alfajores

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.