Comments on: Argentinian dairy-free and gluten-free alfajores recipe

By: kseniaprints

kseniaprints — Thu, 18 Jul 2024 13:38:57 +0000

In reply to Brian. I think it might be a case of actually just not waiting enough after removing it from the fridge. Whenever I chill GF crumbly dough like this one, I then wait at least 10-15 minutes before kneading it. Whether you refrigerate for 4-8 hours doesn't really matter, just give it 10-15 mins after it comes out to get to room temp. I will add this note to ensure people don't miss this!

By: Brian

Brian — Fri, 12 Jul 2024 01:32:47 +0000

I’ve tried this recipe twice now. First time with tapioca and refrigerated over night and the ball of dough was hard as a rock and crumbled when I tried to work it- it was like dried out. I ended up adding some water, kneading it to death and it came out pretty good. I just tried again; thinking maybe the tapioca and too long in the fridge caused the problem, I used cornstarch and only refrigerated for like 4 hours- same exact problem. Any ideas as to what I’m doing wrong?

By: Kerrie

Kerrie — Wed, 03 Apr 2019 02:39:39 +0000

In reply to kseniaprints. Thank you.

By: kseniaprints

kseniaprints — Mon, 01 Apr 2019 13:46:20 +0000

In reply to Kerrie. Hi Kerrie, eggs are a pretty significant part of my dough's recipe. The yolks act as a binder and stabilizer, and because you don't have gluten, they're actually quite important in giving the cookie structure. However, I could see aquafaba working here in place of the yolks - but this would require some trial and error to see!

By: Kerrie

Kerrie — Sun, 31 Mar 2019 06:05:58 +0000

Seeing as you use vegan dulce de leche and vegan butter, is it possible to make the alfajores vegan by not using eggs?