Skip to main content

Alfajor de Miel con Nueces y Especias

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.

Recipe information

  • 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

Preparation

  1. Step 1

    Heat the honey in a medium pot over low heat until smooth, 3 to 5 minutes. Add 1 cup of the almonds, 1 cup of the hazelnuts, and the bread crumbs and stir to combine. Once the mixture starts coming together, add the sesame seeds, canela, cloves, coriander, and aniseed and stir for a couple of minutes until well blended. Pour into a bowl and let sit until cool enough to handle.

    Step 2

    Put a bit of the mixture on top of a rice wafer, spreading it around evenly, and press with your hands to about 1/4-inch thickness (you can dampen your hands slightly if the mixture is too sticky). Sprinkle some of the remaining 1/4 cup almonds and remaining 1/4 cup hazelnuts on top, pressing lightly, then put another wafer on top and press so it sticks.

    Step 3

    These are best eaten a day or two later. You can store them in an airtight container in a cool, dry area. Serve whole or cut into quarters.

My Sweet Mexico by Fany Gerson Cookbook Cover
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.