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Andalusian Alfajores: Honey Nut No-Bake Cookies with Toasted Almonds and Hazelnuts Recipe

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4.3 from 14 reviews

Andalusian Alfajores are traditional honey nut no-bake cookies featuring a delightful blend of toasted almonds, hazelnuts, sesame seeds, and warm spices, coated with a sweet syrup and powdered sugar crust. These cookies combine the toasted nutty flavors and aromatic spices for a chewy, flavorful treat that requires no baking after mixing.

  • Total Time: 5 hours (including drying time)
  • Yield: 20-24 cookies

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

  1. Preheat and Toast Nuts: Preheat the oven to 350°F. Spread blanched almonds and hazelnuts on a rimmed baking sheet in a single layer. Roast for 6 minutes. Add sesame seeds and roast for an additional 4 minutes until nuts are toasted and fragrant. Set aside to cool slightly.
  2. 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 until the syrup reaches 225°F on a candy/instant-read thermometer. Remove from heat and let cool.
  3. Grind Nuts: Pulse toasted almonds and hazelnuts in a food processor until coarse meal with sand-like texture forms, avoiding forming a paste.
  4. Mix Dry Ingredients: Transfer ground nuts to a mixing bowl. Add sesame seeds, breadcrumbs, flour, cinnamon, coriander, cloves, and salt. Whisk thoroughly to combine.
  5. Make Dough: Line a baking sheet with parchment paper. Bring honey to a boil in a medium saucepan over medium-high heat. Remove from heat and stir in dry ingredients with a heat-proof spatula until fully combined.
  6. Cool the Dough: Spread dough onto the parchment-lined baking sheet in a thin, even layer about 1/2 to 1 inch thick. Let cool for 5-10 minutes until warm but easy to handle.
  7. Shape Cookies: Divide dough into 20 to 24 equal portions (~30g each). Roll each into cylinders about 2 1/2 inches long using the palm of your hand on a clean surface.
  8. Coat with Sugar: Place powdered sugar in a shallow bowl. Set up a station with cookies, cooled syrup, powdered sugar, and a clean piece of parchment. Dip each cookie into syrup, rotating to coat, then toss in powdered sugar. Place coated cookies on parchment to dry.
  9. Set and Serve: Let the cookies dry uncovered at room temperature until the sugar forms a hard crust, at least 4 hours or preferably overnight before serving.

Notes

  • Ensure nuts are properly toasted to enhance flavor but avoid burning for best taste.
  • When making the syrup, do not stir once it begins to boil to prevent crystallization.
  • The dough should be handled warm but not hot to facilitate shaping.
  • Use forks to remove cookies from syrup to keep hands clean and prevent syrup stickiness.
  • Allow ample drying time for the sugar coating to harden completely for the traditional crisp exterior.
  • Store cookies in an airtight container to keep them fresh, best consumed within a week.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Andalusian

Find it online: https://recipesvibe.com/andalusian-alfajores-honey-nut-no-bake-cookies-with-toasted-almonds-and-hazelnuts-recipe/