Spanish cuisine · Desserts & Sweets

Alfajores de Medina Sidonia

Andalusian honey-almond rolls with cinnamon, clove and coriander, rolled in cinnamon sugar and twisted in paper.

Ingredients · for 8 servings

• 250 g almonds
• 300 g honey
• 150 g breadcrumbs
• 80 g sesame seeds
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground coriander
• 1 pinch anise
• 4 tbsp sugar for rolling
• 1 tsp cinnamon for rolling

Instructions

1. Toast the almonds and sesame seeds separately in a dry pan over medium heat for 5 min until fragrant and light brown, let cool completely and coarsely chop the almonds.
2. Toast the breadcrumbs in the same pan for 3 min with no fat until golden brown, and mix with cinnamon, ground cloves, coriander and anise.
3. Cook the honey in a wide pot over low heat for 5–6 min at a rolling simmer until it darkens and a drop set in cold water firms up immediately.
4. Remove the pot from the heat and quickly stir in the almonds, sesame and the spiced breadcrumbs until a stiff, moldable mass forms that pulls away from the sides of the pot.
5. Let the mixture cool slightly and, with dampened hands, shape into about 16 finger-thick rolls 8 cm long while it is still warm and pliable.
6. Mix sugar with the cinnamon, roll the pieces in it, let dry for at least 2 hrs and serve each individually twisted in tissue or parchment paper.