Alfajor de Miel con Nueces y Especias

Name: Alfajor de Miel con Nueces y Especias
Yield: makes 8 to 10
Ingredients: 2 cups honey; 1 1/4 cups ground almonds; 1 1/4 cups ground hazelnuts; 1 1/2 cups bread crumbs; 1/4 cup toasted sesame seeds; 1 teaspoon freshly ground canela; Pinch of ground cloves; 1/2 teaspoon toasted coriander seeds, ground; 1/2 teaspoon toasted aniseed, ground; 16 to 20 rice wafers

December 14, 2011

There is a really interesting publication from 1969 titled El Dulce en Mexico (The Sweets of Mexico). One of the things it talks about is old cookbooks with alfajor or alajú recipes (alajú means “the stuffing” in Arabic). The author describes a candy that he called a “type of fruit cake,” (even though it doesn’t seem to have to do anything with one) from 1786, which I, in turn, have translated. It is basically a sweet paste made from honey and different nuts, which is thinly “sandwiched” between two wafers. They are absolutely addictive! Feel free to play around with different nuts and spice combinations.

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