📝 About This Recipe
Hailing from the historic hilltop town of Medina Sidonia in Cádiz, these are the ancestral predecessors to the Latin American alfajor. Unlike their sandwich-cookie cousins, these are dense, cigar-shaped delicacies crafted from a rich blend of pure honey, toasted almonds, hazelnuts, and a complex array of Moorish spices. They represent a thousand-year-old tradition, offering a chewy, aromatic experience that captures the very soul of Andalusian confectionery.
🥗 Ingredients
The Sweet Base
- 300 grams Pure Wildflower Honey (high quality, dark honey preferred)
- 250 grams Fine Breadcrumbs (toasted until golden brown)
The Nut and Spice Blend
- 150 grams Toasted Almonds (peeled and finely ground)
- 100 grams Toasted Hazelnuts (finely ground)
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Anise Seeds (toasted and crushed)
- 1/2 teaspoon Coriander Seeds (toasted and ground)
- 20 grams Sesame Seeds (toasted and ground)
The Syrup and Coating
- 100 ml Water
- 100 grams Granulated Sugar (for the syrup coating)
- 1 cup Confectioners' Sugar (for the final dusting)
- 1 teaspoon Ground Cinnamon (mixed with the dusting sugar)
👨🍳 Instructions
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1
Begin by toasting your breadcrumbs in a dry pan over medium heat, stirring constantly until they reach a deep golden hue. Set aside to cool.
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2
In a heavy-bottomed saucepan, pour the honey and bring it to a gentle simmer over low heat. Skim off any foam that rises to the surface.
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3
Once the honey is fluid and hot, stir in the ground almonds, ground hazelnuts, toasted sesame seeds, and all the spices (cinnamon, cloves, anise, and coriander).
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4
Gradually add the toasted breadcrumbs to the honey mixture, stirring vigorously with a wooden spoon until a thick, heavy paste forms that pulls away from the sides of the pan.
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5
Remove the dough from the heat and let it cool just enough so that you can handle it comfortably with your hands, but do not let it get cold.
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6
Divide the warm dough into small portions (about 30-40g each) and roll them into cylinders roughly 2 inches long and 1 inch thick, resembling small cigars.
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7
Prepare a light syrup by boiling the 100ml of water and 100g of granulated sugar together for about 5 minutes until slightly thickened but still clear.
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8
In a separate shallow bowl, mix the confectioners' sugar with a teaspoon of cinnamon for the final coating.
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9
Quickly dip each dough cylinder into the warm sugar syrup, ensuring it is lightly coated all over. This acts as the 'glue' for the sugar dusting.
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10
Immediately roll the syrup-coated alfajor in the confectioners' sugar mixture until it is thickly and evenly white.
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11
Place the finished alfajores on a wire rack to air-dry for at least 4-5 hours, or ideally overnight, to allow the coating to set into a crust.
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12
Traditionally, these are wrapped in white tissue paper with twisted ends, which helps preserve their moisture and makes for a beautiful presentation.
💡 Chef's Tips
Use a high-quality, fragrant honey like Rosemary or Wildflower for the most authentic flavor profile. If the dough becomes too hard to roll as it cools, briefly warm it in the microwave for 10 seconds to restore its pliability. Ensure your breadcrumbs are ground very fine; if they are too coarse, the texture of the alfajor will be gritty rather than chewy. Do not skip the syrup-dipping step; it is essential for getting that iconic, thick white sugar coating that doesn't simply fall off.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Sherry (Pedro Ximénez) for a classic Andalusian pairing. Accompany with a strong, bitter espresso to balance the intense sweetness of the honey and spices. Offer them as part of a 'Sobremesa' tray with dried figs, walnuts, and orange segments. They pair beautifully with a warm cup of spiced Moroccan mint tea, nodding to their Moorish origins.