📝 About This Recipe
A cornerstone of Peruvian confectionery, this vibrant dessert is traditionally celebrated during the 'Mes Morado' (Purple Month) in honor of the Lord of Miracles. It features layers of crumbly, anise-scented shortbread batons drenched in a rich, fruit-infused chancaca syrup and adorned with a whimsical array of colorful sprinkles. Each bite offers a harmonious balance of toasted nuttiness, citrusy brightness, and a melt-in-your-mouth texture that has captivated Limeños for centuries.
🥗 Ingredients
For the Anise Cookie Batons
- 1 kg All-purpose flour (sifted)
- 500 g Vegetable shortening (at room temperature)
- 5 pieces Egg yolks (large)
- 3 tablespoons Anise seeds (toasted and lightly crushed)
- 2 tablespoons Sesame seeds (toasted and ground)
- 1 teaspoon Salt
- 1/4 cup Annatto (Achiote) water (for a golden yellow color)
For the Fruit-Infused Honey (Miel de Chancaca)
- 500 g Chancaca (Raw cane sugar block) (substitute with dark brown sugar if unavailable)
- 1 piece Orange (halved)
- 1 piece Apple (quartered)
- 1 piece Quince (Membrillo) (chopped)
- 1/2 pineapple Pineapple peel and core (provides acidity and pectin)
- 2 pieces Cinnamon stick
- 4 pieces Whole cloves
- 6 cups Water
For the Topping
- 1/2 cup Assorted sprinkles (Grajeas) (multicolored nonpareils and shapes)
👨🍳 Instructions
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1
Prepare the fruit infusion for the syrup: In a large pot, combine the water, chancaca, orange, apple, quince, pineapple parts, cinnamon, and cloves. Simmer over medium heat for about 45 minutes until the fruits are soft and the liquid has reduced by half.
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2
Strain the fruit liquid through a fine-mesh sieve into a clean saucepan. Continue to simmer the syrup on low heat until it reaches 'soft ball stage' (approx. 115°C/240°F) or a thick, honey-like consistency. Set aside to cool slightly.
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3
Prepare the dough: On a clean work surface or in a large bowl, sift the flour and salt. Create a well in the center and add the shortening, egg yolks, toasted anise seeds, ground sesame seeds, and annatto water.
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4
Gently work the ingredients together with your fingertips until a sandy, crumbly dough forms. Do not overwork the dough; you want it to remain tender and short.
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5
Divide the dough into small portions and roll them into long cylinders (batons) about 1/2 inch thick and 8 inches long.
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6
Preheat your oven to 175°C (350°F). Place the batons on a baking sheet lined with parchment paper, leaving a bit of space between them.
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7
Bake for 15-20 minutes or until the batons are firm and lightly golden. Allow them to cool completely on the tray, as they are very fragile when hot.
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8
Assemble the turrón: Line a rectangular mold or baking dish with parchment paper. Place a layer of batons close together in one direction.
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9
Drizzle a generous amount of the fruit syrup over the first layer, ensuring it fills the gaps between the batons.
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10
Add a second layer of batons, placing them perpendicularly (crosswise) to the first layer. Drizzle with more syrup.
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11
Repeat with a third layer of batons, returning to the original direction. Pour the remaining syrup over the top, smoothing it out with a spatula.
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12
While the syrup is still tacky, generously cover the entire surface with the colorful sprinkles and candies.
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13
Let the turrón rest at room temperature for at least 12 hours (preferably 24) to allow the syrup to soak into the cookies and the structure to set.
💡 Chef's Tips
To achieve the perfect 'short' texture, ensure the shortening is well-incorporated but do not knead the dough like bread. If your syrup becomes too hard, add a tablespoon of hot water to loosen it; it should be thick but pourable. Toasting the anise and sesame seeds is crucial as it releases the essential oils that define the flavor profile. Use a high-quality annatto water or paste to get that iconic deep golden hue in the cookie batons. When assembling, crush a few extra batons to fill any small holes so the syrup doesn't just pool at the bottom.
🍽️ Serving Suggestions
Serve at room temperature cut into thick rectangular slices. Pair with a glass of Chicha Morada (purple corn drink) for the ultimate Peruvian experience. Enjoy alongside a cup of strong Peruvian coffee to balance the intense sweetness of the syrup. Traditionalists often serve this with a side of fresh fruit like figs to complement the honey notes. Store leftovers in an airtight container at room temperature; never refrigerate as it will make the cookies soggy.