Andalusian Honey Nut No-Bake Alfajores Recipe
Andalusian Alfajores are traditional no-bake Spanish holiday cookies made with toasted almonds, hazelnuts, sesame seeds, honey, and warm spices, shaped into small cylinders and coated with a thin layer of sugary syrup and powdered sugar. These treats offer a delightful combination of crunchy nuts and aromatic spices with a sweet, textured coating.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 5 hours 15 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Roasting
- Cuisine: Spanish
Ingredients
For the Cookies
- 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)
For the Coating
- 2/3 cup granulated sugar (133g)
- 1/2 cup water (120ml)
- 1 cup powdered sugar (113g)
Instructions
- Preheat and Toast the Nuts: Preheat your oven to 350°F (175°C). Spread the almonds and hazelnuts on a rimmed baking sheet in a single layer and roast them for 6 minutes. Then add sesame seeds to the pan and roast everything for an additional 4 minutes until the nuts are toasted and fragrant. Remove from the oven and allow to cool slightly.
- Make the 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 let cool while preparing the dough.
- Grind the Nuts: Place the toasted almonds and hazelnuts in a food processor and pulse until they become a coarse meal resembling sand. Avoid over-processing to prevent a paste-like texture.
- Mix Dry Ingredients: Transfer ground nuts to a mixing bowl. Add sesame seeds, fine breadcrumbs, all-purpose flour, ground cinnamon, ground coriander, ground cloves, and kosher salt. Whisk together to evenly combine all the dry ingredients.
- Make the Dough: Line a baking sheet with parchment paper. In a medium saucepan set over medium-high heat, bring the honey to a boil. Remove from heat and quickly stir in the dry ingredient mixture using a heat-proof spatula until fully incorporated.
- Cool the Dough: Spread the dough on the prepared parchment paper into a thin, even layer about 1/2 to 1 inch thick to cool more rapidly. Let it cool for 5 to 10 minutes until it's warm but manageable by hand.
- Shape the Cookies: Divide the dough into 20 to 24 equal portions, around 30 grams each. Roll each portion into a cylinder approximately 2 1/2 inches long using the palms of your hands on a clean work surface.
- Add the Sugar Coating: In a shallow bowl, place the powdered sugar. Create a dredging station with the shaped cookies, cooled syrup, powdered sugar, and a clean sheet of parchment paper. One by one, dip each cookie in the syrup, rotating to coat completely, then immediately toss in powdered sugar to cover. Place the coated cookies on parchment paper to set, using forks if needed to handle the syrup-coated cookies without mess.
- Set and Serve: Leave the cookies uncovered at room temperature for at least 4 hours or preferably overnight to allow the sugar coating to harden into a crisp crust, enhancing texture and flavor.
Notes
- Ensure the syrup reaches the correct temperature for proper coating and setting.
- Do not overprocess the nuts or they will become too oily and form a paste.
- These cookies need time to dry for the best texture, so plan ahead.
- Store cookies in an airtight container once the sugar coating has fully hardened to maintain freshness.
- Traditional Andalusian spices give these cookies a distinctive warm flavor, but you can adjust spices to taste if desired.
