Andalusian Alfajores Recipe

Introduction

Andalusian Alfajores are a delightful Spanish treat featuring toasted nuts and warm spices coated in a sweet honey syrup and powdered sugar. These chewy, fragrant cookies are perfect for sharing or enjoying with a cup of tea. Their unique texture and flavor make them an irresistible indulgence.

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 almonds and hazelnuts in a single layer on a rimmed baking sheet. Roast for 6 minutes, then add sesame seeds and roast 4 minutes more until fragrant. Set aside to cool slightly.
3. Step 3: In a small saucepan, combine granulated sugar and water. Bring to a boil over medium-high heat without stirring. Cook for 3 minutes or until the syrup reaches 225°F (107°C) on a candy thermometer. Remove from heat and let cool.
4. Step 4: Pulse toasted almonds and hazelnuts in a food processor until finely ground but not pasty, resembling coarse sand.
5. Step 5: Transfer ground nuts to a bowl. Add sesame seeds, breadcrumbs, flour, cinnamon, coriander, cloves, and salt. Whisk to mix evenly.
6. Step 6: Heat honey in a medium saucepan over medium-high heat until boiling. Stir in the dry ingredients thoroughly with a heatproof spatula. Remove from heat.
7. Step 7: Spread the dough on a parchment-lined sheet into a layer about 1/2 to 1 inch thick. Let it cool until warm but manageable, about 5 to 10 minutes.
8. Step 8: Divide dough into 20 to 24 pieces, about 30g each. Roll each piece into a 2 1/2-inch long cylinder using the palm of your hand.
9. Step 9: Place powdered sugar in a shallow bowl. Dip each shaped cookie in the cooled syrup, coating all sides, then roll it in powdered sugar. Transfer to a parchment-lined tray to dry. Use forks if needed to handle cookies without getting sticky hands.
10. Step 10: Let the cookies dry uncovered until the sugar crust hardens, at least 4 hours or preferably overnight. Enjoy once set.

Tips & Variations

• Use a food processor for even nut grinding but avoid over-processing to prevent forming a paste.
• For a subtle twist, add orange zest or a splash of vanilla extract to the dough before shaping.
• Replace hazelnuts with walnuts or pecans for a different nutty flavor.
• If honey is very thick, warm it gently before use for easier mixing.

Storage

Store Andalusian Alfajores in an airtight container at room temperature for up to one week. To keep the sugar crust crisp, separate layers of cookies with parchment paper. If cookies soften over time, refresh them by placing in a low oven (250°F / 120°C) for 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the nuts in this recipe?

Yes, you can substitute the hazelnuts with walnuts, pecans, or even more almonds based on your preference. Just ensure the nuts are blanched and toasted for the best flavor and texture.

Why is the syrup cooked to 225°F?

Cooking the syrup to 225°F ensures it reaches the soft-ball stage, which helps create a sticky coating that sets up nicely on the cookies without being too hard or too runny.

Andalusian Alfajores Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

Andalusian Alfajores are traditional Spanish cookies featuring a unique blend of toasted nuts, aromatic spices, and a honey-based dough, coated with a delicate layer of syrup and powdered sugar to create a delightfully sweet and crunchy treat perfect for festive occasions or everyday enjoyment.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 20 to 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Nut and Seed Mixture

• 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 and Coating

• 1 cup honey (340g)
• 2/3 cup granulated sugar (133g)
• 1/2 cup water (120ml)
• 1 cup powdered sugar (113g)

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C) to prepare for toasting the nuts and seeds.
2. Toast the nuts and seeds. Spread the almonds and hazelnuts in a single layer on a rimmed baking sheet and roast for 6 minutes. Then add the sesame seeds to the pan and roast everything for an additional 4 minutes, until the nuts are fragrant and toasted. Let them cool slightly.
3. Prepare the sugar syrup. In a small saucepan, combine 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 (107°C) on a candy or instant-read thermometer. Remove from heat and allow to cool while preparing the dough.
4. Grind the nuts. Place the toasted almonds and hazelnuts in a food processor and pulse until you obtain a coarse meal similar to sand, making sure not to turn it into a paste.
5. Mix dry ingredients. Transfer the ground nuts to a mixing bowl. Add the toasted sesame seeds, fine breadcrumbs, all-purpose flour, ground cinnamon, coriander, cloves, and kosher salt. Whisk everything together to evenly combine the dry ingredients.
6. Make the dough. Line a baking sheet with parchment paper. In a medium saucepan, heat the honey over medium-high heat until it reaches a boil. Remove from heat, then add the dry ingredient mixture. Mix thoroughly with a heat-proof spatula until fully incorporated.
7. Cool the dough. Spread the dough evenly onto the prepared baking sheet into a thin layer about 1/2 to 1 inch thick to help it cool quickly. Let it cool for 5 to 10 minutes until it is warm but manageable by hand.
8. Shape the cookies. Divide the dough into 20 to 24 equal pieces (approximately 30g each). Roll each piece between your palms into a cylinder about 2 1/2 inches long on a clean surface.
9. Coat the cookies. Pour powdered sugar into a wide shallow bowl. Set up a dredging station with the cooled syrup, powdered sugar, parchment paper, and shaped cookies. Dip each cookie in the syrup to coat evenly, then transfer it to the powdered sugar bowl and toss until completely coated. Place the coated cookie on clean parchment paper. Repeat with all cookies.
10. Set and serve. Allow the coated cookies to dry uncovered at room temperature for at least 4 hours, preferably overnight, until the sugar coating hardens to a crisp crust. Serve once set.

Notes

• Use a candy thermometer to ensure the syrup reaches the correct temperature of 225°F (107°C) for optimal consistency.
• Do not over-process the nuts; they should remain coarse for texture, not turn into a paste.
• The drying time for the sugar coating is important for that signature crispness; avoiding moisture during drying helps prevent stickiness.
• Store cookies in an airtight container once the sugar crust has fully set to maintain freshness.
• You can substitute ground almonds and hazelnuts if a food processor is unavailable, but the texture may vary.

Keywords: Andalusian Alfajores, Spanish cookies, nut cookies, honey cookies, traditional dessert, cinnamon cookies, festive sweets