Description
Indulge in the rich flavors of Andalusian Alfajores, a traditional festive treat featuring honey, almonds, and aromatic spices. These delicately sweet cookies are perfect for special occasions and offer a delightful texture with a hint of citrus zest. This recipe provides options for variations to accommodate vegan, gluten-free, and nut-free diets, making it a versatile dessert to enjoy year-round.
Ingredients
Scale
Wet Ingredients
- 1 cup Honey (For vegan alternative, use agave syrup)
- 1 cup Water
Dry Ingredients
- 1 cup Almonds (Can substitute with hazelnuts)
- 1 cup Breadcrumbs (Use gluten-free breadcrumbs for a gluten-free version)
- 2 tablespoons Sesame Seeds (Pumpkin seeds can be used as a nut-free option)
- 1 tablespoon Anise Seeds (Fennel seeds can substitute in a pinch)
- 1 teaspoon Clove (A pinch of allspice can replace clove)
- 1 teaspoon Lemon Zest (Orange zest can be used for a citrus twist)
- 1 cup Sugar (Coconut sugar can be used as a lower glycemic alternative)
Instructions
- Prepare the almond and breadcrumb mixture: Finely grind the almonds until crumbly but not pasty. In a separate bowl, combine the breadcrumbs, ground almonds, sesame seeds, anise seeds, clove, and lemon zest. Mix thoroughly to evenly distribute the spices and zest through the dry ingredients.
- Heat the honey and sugar syrup: In a saucepan over medium heat, combine the honey, sugar, and water. Stir continuously until the sugar fully dissolves and the mixture begins to thicken slightly, reaching a syrupy consistency. Remove from heat to prevent burning.
- Combine wet and dry ingredients: Slowly pour the warm honey syrup into the dry almond and breadcrumb mixture. Stir with a wooden spoon until the combination forms a cohesive, pliable dough that holds together but is not too sticky.
- Shape the cookies: Take small portions of the dough and roll into balls or flatten slightly into discs, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper, spacing them at least 1 inch apart to allow for slight expansion during baking.
- Bake the alfajores: Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until they turn a lightly golden color and have firmed up. Be careful not to overbake as they should remain tender inside.
- Cool and serve: Remove the cookies from the oven and let them cool completely on a wire rack. Once cooled, the alfajores can be served immediately or stored in an airtight container to maintain freshness.
Notes
- For a vegan version, substitute honey with agave syrup.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Replace almonds with hazelnuts for a different nutty flavor.
- To make it nut-free, swap sesame seeds with pumpkin seeds and omit almonds.
- Adjust the zest according to preference; orange zest offers a sweeter citrus note.
- Store cookies in an airtight container at room temperature for up to one week.
