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Andalusian Alfajores Recipe

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★★★★★

4.9 from 126 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/andalusian-alfajores-recipe/