Alfajores de Maicena (v)

Directions

• For the Cookies: Mix water and egg replacer, let sit. Cream the butter, sugar, and zest in a stand mixer. Add the egg replacer mixture and combine well.
• Add the flours, maicena, and yeast; mix lightly. Add the salt last to avoid killing the yeast. Do not over mix, only until soft and well combined. Sheet for consistency or roll to approximately ¼ inch. Chill before cutting to maintain the shape best. Chill again before baking.
• Bake at 350°F for about 15-20 minutes, rotating halfway. They should be soft, but firm on the bottom. They will firm more after cooling, but this is intended to be a very soft and tender cookie.
• For the Almond Butter Date Caramel: Soak the pitted dates in hot water for 5 minutes if they’re not super soft. Drain well.
• In a food processor, combine the dates, almond butter, coconut oil, salt, and vanilla powder. Blend until smooth, thick, and sticky.
• We need a caramel firm enough to hold its shape between two cookies, so add tapioca starch or arrowroot powder mixed in a little water if needed. Blend until fully incorporated.
• Transfer the caramel to a bowl and refrigerate until it’s solid enough to handle, it may have warmed from the food processor.
• Once chilled, the caramel should be pliable but hold its shape. You can roll it into small discs or, if yours comes out softer, pipe it. Find a method that works best for you and add to the middle of two cookies. Press together gently so you don’t break the cookies. Store in the fridge to keep firm for dipping.
• Temper dark chocolate and dip the cookies either halfway or all the way based on your preference. Sprinkle a bit of salt or crushed candied almonds on one edge to garnish before the chocolate sets. Let set and store in an airtight container in the refrigerator to maintain firmness or room temperature is fine.