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Andalusian Alfajores Recipe

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★★★★★

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.

Ingredients

Scale

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

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