5 Steps Authentic Andalusian Alfajores Recipe
Alfajores are native to Andalusia, and while they share the spotlight with turrón and mantecados, they’re a truly unique indulgence. Their iconic blend of honey, almonds, hazelnuts, and spices gives them that distinct aroma and flavor, making them a special addition to any holiday gathering. Andalusia’s own Medina Sidonia, famed for its confectionery traditions, has even preserved the alfajores recipe over centuries, securing an official Protected Geographical Indication (PGI) label to ensure their authenticity.
Ingredients
- 250 g Honey
- 150 g Toasted almonds (can be whole and then crushed)
- 150 g Toasted hazelnuts (can also be whole and crushed)
- 100 g Breadcrumbs
- 1 tsp Ground cinnamon
- ½ tsp Ground Cloves
- Zest of 1 lemon (optional, for a fresh citrus note)
- Powdered sugar for dusting
Instructions
- Prepare the Ingredients:Crush the almonds and hazelnuts until you achieve a coarse powder texture. Avoid over-processing them to prevent them from turning into a paste.Grate the lemon if you want to add a citrus touch (optional).
- Cook the Honey and Spices:In a large pan or heavy-bottomed pot, heat the honey over low heat, stirring constantly until it is well liquefied and begins to bubble lightly (about 5 minutes).Add the cinnamon, cloves, and lemon zest, mixing well so the spices integrate into the honey.
- Incorporate the Nuts and Breadcrumbs:Add the ground almonds and hazelnuts to the hot honey. Mix well to coat the nuts with honey.Gradually incorporate the breadcrumbs while continuing to mix. The dough should be thick and manageable, not too dry or sticky. If it seems too dense, you can add a little more honey.
- Shape the Alfajores:Remove the mixture from the heat and let it cool a bit to handle it better. When it is warm, take small portions and shape them into a cylinder or disc.
- Decorate with Powdered Sugar before resting: Once shaped, dust the alfajores with powdered sugar for a decorative and traditional touch.The alfajores improve with time as the flavors meld. You can let them rest for at least 24 hours before serving.Store them in an airtight container in a cool place. They last up to two weeks.