Christmas > Desserts > Spain > Alfajores >
Alfajores
Honey-Nut Christmas Logs
1-1/3 C granulated sugar
1/2 C water
3-3/4 C plain breadcrumbs
1-1/2 C whole raw hazelnuts, peeled
2 C whole almonds, blanched & peeled
3 TBS whole anise seeds
2/3 C sesame seeds
1/2 tsp. ground cilantro seeds
3 tsp. cinnamon
1/2 tsp. ground cloves
1-1/4 C honey
Syrup Coating:
3/4 C water
1 C granulated sugar
1 C powdered sugar
Place hazelnuts and almonds on a large baking sheet. Toast nuts under a broiler, turning once to toast both sides. Process cooled nuts, anise, sesame and cilantro seeds in a food processor until nuts are finely ground. Place mixture in a bowl; add cinnamon and ground cloves. Place honey in a bowl or oven-proof measuring cup; heat in microwave until almost boiling. Gradually pour in warm honey; mix thoroughly. While mixture is still warm, use hands to form into small log shapes. Place logs on parchment or waxed paper to cool.
Syrup: Pour water and sugar into a small saucepan. Heat on medium high heat. Stir until sugar is completely dissolved. Bring to a rolling boil and reduce to a slow bowl. Cook until mixture is thickened to a syrup. Remove from heat and allow to cool for about ten minutes.
Roll logs in syrup, and then roll in powdered sugar. Cool on waxed paper before serving. Store leftovers in a covered container.
Variation: Omit syrup to lessen sweetness.
Trivia Note: Alfajores (also known as alaju) is a traditional dessert typically served during Christmas in Medina Sidonia, although they are available year-round. The word alfajor is the Arabic term for "excellent," but also derives from alfahua ("honeycomb").
*Alfajores image (C) Tamorlan (2009). Used under the Creative Commons Attribution 3.0 Unported license, a freely licensed media file repository.
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