Andalusian Alfajores Recipe

Introduction

Andalusian Alfajores are traditional Spanish cookies with a rich blend of nuts, warm spices, and a sweet honey syrup coating. Crispy on the outside and tender inside, these treats make a delightful snack or dessert. Perfect for sharing or enjoying with a cup of tea.

Ingredients

• 3/4 cup blanched almonds (107g)
• 1/2 cup blanched hazelnuts (71g)
• 2 tablespoons sesame seeds (18g)
• 1 cup fine breadcrumbs (168g)
• 1 tablespoon all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 cup honey (340g)
• 2/3 cup granulated sugar (133g)
• 1/2 cup water (120ml)
• 1 cup powdered sugar (113g)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Spread the almonds and hazelnuts on a rimmed baking sheet in a single layer. Roast for 6 minutes, then add the sesame seeds to the pan. Roast for an additional 4 minutes until the nuts and seeds are toasted and fragrant. Set aside to cool slightly.
3. Step 3: In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium-high heat without stirring. Cook for about 3 minutes or until the syrup reaches 225°F on a candy or instant-read thermometer. Remove from heat and let cool.
4. Step 4: Using a food processor, pulse the toasted almonds and hazelnuts until they form a coarse meal, resembling sand. Avoid processing into a paste.
5. Step 5: Transfer the ground nuts to a bowl and add the sesame seeds, breadcrumbs, flour, cinnamon, coriander, cloves, and kosher salt. Whisk everything together until well combined.
6. Step 6: Line a baking sheet with parchment paper. In a medium saucepan, bring the honey to a boil over medium-high heat. Remove from heat and quickly stir in the dry ingredients with a heat-proof spatula until fully combined.
7. Step 7: Spread the dough evenly on the prepared baking sheet into a thin layer about 1/2 to 1 inch thick so it cools quickly. Let the dough cool for 5 to 10 minutes until it is warm but easy to handle.
8. Step 8: Divide the dough into 20 to 24 pieces, about 30g each. Roll each piece into a cylinder about 2 1/2 inches long using the palm of your hand on a clean surface.
9. Step 9: Pour the powdered sugar into a wide, shallow bowl. Set up a station with the shaped cookies, cooled syrup, powdered sugar, and a clean parchment sheet. One at a time, dip each cookie in the syrup, coating it completely. Then toss it in powdered sugar until fully coated. Place the coated cookie on the parchment paper. Repeat with remaining cookies.
10. Step 10: Leave the cookies uncovered to dry at room temperature until the sugar coating hardens, at least 4 hours or preferably overnight, before serving.

Tips & Variations

• Use fresh nuts and toast them lightly to enhance flavor and crunch.
• For a nuttier twist, try adding chopped pistachios or walnuts to the nut mixture.
• If you don’t have breadcrumbs, finely ground almonds can be used as a substitute.
• To speed up drying, place the coated cookies in a cool, dry spot with good air circulation.

Storage

Store the alfajores in an airtight container at room temperature for up to one week. They can also be refrigerated to extend freshness but may lose some crispness. Reheat gently in a low oven if desired to restore crunch before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the fine breadcrumbs and all-purpose flour with gluten-free alternatives such as gluten-free breadcrumbs or almond flour. This will keep the texture similar while making the cookies gluten-free.

How long does the sugar coating take to set?

The sugar coating takes at least 4 hours to harden but is best after sitting overnight. This allows the coating to fully dry and form a crisp crust around the cookies.

Andalusian Alfajores Recipe

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Andalusian Alfajores are traditional Spanish cookies featuring a rich blend of toasted nuts, warm spices, and a sweet honey-based dough. Coated in a crisp sugar glaze, these cylindrical confections offer a delightful combination of textures and flavors, perfect for festive occasions or an elegant treat with tea or coffee.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours (including drying time for sugar coating)
• Yield: 20 to 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

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Nuts and Seeds

• 3/4 cup blanched almonds (107g)
• 1/2 cup blanched hazelnuts (71g)
• 2 tablespoons sesame seeds (18g)

Dry Ingredients

• 1 cup fine breadcrumbs (168g)
• 1 tablespoon all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt

Sweeteners

• 1 cup honey (340g)
• 2/3 cup granulated sugar (133g)
• 1 cup powdered sugar (113g)

Liquids

• 1/2 cup water (120ml)

Instructions

1. Get ready. Preheat the oven to 350°F (175°C) to prepare for toasting the nuts.
2. Toast the nuts. Spread the almonds and hazelnuts in a single layer on a rimmed baking sheet and roast for 6 minutes. Add the sesame seeds and continue roasting for another 4 minutes until the nuts are toasted and fragrant. Remove from the oven and allow to cool slightly.
3. Make the syrup. In a small saucepan, combine granulated sugar and water. Bring to a boil over medium-high heat without stirring. Cook until the syrup reaches 225°F (107°C) on a candy or instant-read thermometer, about 3 minutes. Remove from heat and let cool.
4. Grind the nuts. Place the toasted almonds and hazelnuts in a food processor and pulse until they form a coarse meal with a sandy texture, ensuring they do not turn into a paste.
5. Mix the dry ingredients. Transfer the ground nuts to a mixing bowl. Add the sesame seeds, breadcrumbs, flour, cinnamon, coriander, cloves, and kosher salt. Whisk together until evenly combined.
6. Make the dough. Line a baking sheet with parchment paper. In a medium saucepan, bring the honey to a boil over medium-high heat. Remove from heat, then add the dry ingredient mixture. Stir thoroughly with a heatproof spatula until fully combined into a sticky dough.
7. Cool the dough. Spread the dough thinly, about 1/2 to 1 inch thick, on the parchment-lined baking sheet to cool faster. Let it rest for 5 to 10 minutes until it is warm but cool enough to handle.
8. Shape the cookies. Divide the dough into 20 to 24 pieces, each about 30 grams. Roll each portion with the palm of your hand into a 2 1/2-inch long cylinder on a clean surface.
9. Add the sugar coating. Pour powdered sugar into a wide, shallow bowl. Set up a station with the shaped cookies, cooled syrup, powdered sugar, and clean parchment. One by one, dip each cookie in the syrup, coating fully. Then roll the cookie in powdered sugar to coat. Place the coated cookie on parchment to set, using forks if desired to avoid sticky hands.
10. Set and serve. Leave the coated cookies uncovered at room temperature to dry until the sugar coating forms a hard crust, which takes at least 4 hours or preferably overnight. Serve once fully set.

Notes

• Ensure not to over-process the nuts to avoid forming a paste; a coarse meal texture is ideal.
• The honey dough is hot and sticky, so allow sufficient cooling before shaping the cookies to prevent burns.
• The sugar coating requires several hours to harden fully; patience yields the best crisp finish.
• Use forks or other utensils to handle syrup-coated cookies if you want to keep your hands clean.
• Store finished alfajores in an airtight container once sugar coating has hardened to maintain freshness.

Keywords: Andalusian alfajores, Spanish cookies, honey cookies, nut cookies, cinnamon cookies, traditional Spanish dessert