Description
Andalusian Alfajores are a traditional honey nut no-bake cookie featuring toasted almonds, hazelnuts, sesame seeds, and warm spices. These sweet, aromatic cookies are coated in a thin layer of syrup and dusted with powdered sugar, setting into a delightful crunchy crust without requiring baking, offering a perfect blend of nutty flavors and comforting cinnamon spice.
Ingredients
Nuts & 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
Syrup & Sweeteners
- 1 cup honey (340g)
- 2/3 cup granulated sugar (133g)
- 1/2 cup water (120ml)
- 1 cup powdered sugar (113g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the nuts and seeds.
- Toast the Nuts: Spread the almonds and hazelnuts evenly on a rimmed baking sheet and roast for 6 minutes. Add the sesame seeds to the baking sheet and roast for an additional 4 minutes until all are fragrant and toasted. Remove and let cool slightly.
- Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar and water and bring to a boil over medium-high heat without stirring. Cook for 3 minutes until the syrup reaches 225°F (107°C) on a candy thermometer. Remove from heat and allow to cool while making the dough.
- Grind the Nuts: Place the toasted almonds and hazelnuts into a food processor and pulse until the texture resembles coarse sand, avoiding forming a paste.
- Mix Dry Ingredients: Transfer the ground nuts to a bowl and add the sesame seeds, breadcrumbs, all-purpose flour, cinnamon, coriander, cloves, and kosher salt. Whisk together until evenly combined.
- Make the Dough: Bring the honey to a boil in a medium saucepan over medium-high heat. Remove from heat, then add the dry ingredient mixture. Stir thoroughly with a heatproof spatula until the mixture is fully combined.
- Cool the Dough: Spread the sticky dough onto a parchment-lined baking sheet in a thin layer about 1/2 to 1 inch thick to cool faster. Let it cool for 5 to 10 minutes until warm but easy to handle.
- Shape the Cookies: Divide the dough into 20 to 24 portions, about 30g each. Roll each portion into a 2 1/2-inch long cylinder, using the palm of your hand on a clean surface.
- Coat with Syrup and Powdered Sugar: Set up a dredging station with the cooled syrup, powdered sugar in a shallow bowl, parchment paper, and the shaped cookies. Dip each cookie into the syrup, turning to coat fully, then roll it in powdered sugar to cover completely. Place on parchment to dry. Use forks to help drain excess syrup and keep hands clean.
- Set and Serve: Leave the coated cookies uncovered at room temperature for at least 4 hours or preferably overnight until the sugar coating hardens into a crust.
Notes
- Be careful not to over-process the nuts; the texture should be coarse, not pasty.
- Let the syrup cool slightly before dipping the cookies to avoid melting the powdered sugar prematurely.
- You can use a candy thermometer to ensure the syrup reaches the proper temperature for coating.
- Allow the cookies to set fully for best texture and flavor before serving.
- Store these cookies in an airtight container to maintain freshness once set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Andalusian, Spanish
