Description
Andalusian Alfajores are traditional no-bake honey nut cookies featuring toasted almonds, hazelnuts, and sesame seeds combined with warm spices. These sweet treats are coated in a sticky honey syrup and dusted with powdered sugar, then left to set into a crisp, jewel-like crust. With a fragrant blend of cinnamon, cloves, and coriander, these classic Spanish cookies offer a unique texture and rich flavor perfect for festive occasions or a delightful snack.
Ingredients
Dry 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 powdered sugar (113g)
Syrup Ingredients
- 1 cup honey (340g)
- 2/3 cup granulated sugar (133g)
- 1/2 cup water (120ml)
Instructions
- Get ready. Preheat the oven to 350°F (175°C) to prepare for toasting the nuts and sesame seeds.
- Toast the nuts. Spread the almonds and hazelnuts on a rimmed baking sheet in a single layer. Roast for 6 minutes, then add sesame seeds to the pan. Continue roasting everything together for an additional 4 minutes until nuts are fragrant and nicely toasted. Remove from oven and let cool slightly.
- Make the syrup. In a small saucepan over medium-high heat, combine granulated sugar and water. Bring to a boil without stirring and cook for about 3 minutes until the syrup reaches 225°F (107°C) on a candy or instant-read thermometer. Remove from heat and allow to cool while preparing the dough.
- Grind the nuts. Place the toasted almonds and hazelnuts into a food processor and pulse until they become a coarse meal with a sandy texture. Avoid processing too long to prevent turning nuts into a paste.
- Mix the dry ingredients. Transfer ground nuts into a large mixing bowl. Add sesame seeds, breadcrumbs, all-purpose flour, cinnamon, coriander, cloves, and kosher salt. Whisk all the dry ingredients together thoroughly.
- Make the dough. In a medium saucepan, bring the honey to a boil over medium-high heat. Remove from heat and immediately add the dry ingredient mixture. Use a heat-proof spatula to combine everything thoroughly into a cohesive dough.
- Cool the dough. Transfer the dough onto a parchment-lined baking sheet and spread it out into a thin layer about 1/2 to 1 inch thick. Let it cool for 5 to 10 minutes until it's warm but comfortable to handle.
- Shape the cookies. Divide the dough into 20 to 24 equal portions, approximately 30 grams each. Roll each portion into a 2 1/2-inch long cylinder using the palm of your hand on a clean surface.
- Add the sugar coating. Pour powdered sugar into a wide, shallow bowl. Set up a coating station including the shaped cookies, cooled syrup, powdered sugar, and a clean piece of parchment paper. One by one, dip each cookie in the syrup, turning to coat evenly, then toss in powdered sugar to coat fully. Place coated cookies on parchment paper to dry.
- Set and serve. Allow the coated cookies to dry uncovered at room temperature for at least 4 hours, preferably overnight, until the sugar coating forms a hard, crisp crust. Serve once fully set.
Notes
- Use a candy thermometer for precise syrup temperature to achieve proper coating consistency.
- Do not over-process nuts to avoid oily nut paste texture.
- Cookies must dry fully for the sugar crust to harden properly; patience is key.
- Store finished alfajores in an airtight container once dry to maintain freshness.
- Optional: Add a splash of orange blossom water to honey before boiling for a fragrant twist.
