Alfajores de Miel

Name: Alfajores de Miel
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 120 g (1 c) all-purpose flour; 2 large egg yolks; 75 g (¼ c + 2 Tbsp) granulated sugar; 60 g (4 ½ Tbsp) lard; 2 g (1 tsp) ground anise seed; 1 g (¼ tsp) baking powder; 150 g (¾ c + 1 ½ Tbsp) panela, chopped into rough pieces; 100 g (¼ c + 3 Tbsp) water; 9 g (1 Tbsp) cornstarch; 2 cinnamon sticks; 1 g (½ tsp) ground anise seed

Image of Alfajores de Miel — Photo by Brittany Conerly

Servings

12 cookies, or 6 alfajores

Prep Time

40-45 minutes

Cook Time

15 minutes

"It was only a matter of time before anise made its appearance in one of my alfajor recipes, as it’s quite common in sweet Latin American cookies and pan dulce. In this recipe I use ground anise seed, but you could keep it whole for a pop of texture that adds a little mystery to these sweet, sticky sandwich cookies.

Although “miel” means honey, I’m here to tell you that no honey actually makes an appearance in this recipe. There are many variations and names given to panela (or piloncillo) when it is reduced into a syrup-like consistency. In Perú, chancaca reigns supreme.

A lot of traditional chancaca “miel” recipes use vinegar instead of cornstarch as a thickener; both work, but I get more consistent results with cornstarch. If you wish to try vinegar instead, use one teaspoon instead of the tablespoon of cornstarch and mix it in after the syrup is dissolved and simmering, just before you remove it from the heat."

Author:

Bryan Ford

Ingredients

DOUGH

120 g (1 c) all-purpose flour
2 large egg yolks
75 g (¼ c + 2 Tbsp) granulated sugar
60 g (4 ½ Tbsp) lard
2 g (1 tsp) ground anise seed
1 g (¼ tsp) baking powder

FILLING

150 g (¾ c + 1 ½ Tbsp) panela, chopped into rough pieces
100 g (¼ c + 3 Tbsp) water
9 g (1 Tbsp) cornstarch
2 cinnamon sticks
1 g (½ tsp) ground anise seed

Directions

DOUGH

Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, egg yolks, sugar, lard, ground anise seed, and baking powder and mix on low speed for one minute, until crumbly. Turn the mixer to medium speed and beat until the mixture becomes more homogenous. If necessary, add small splashes of water to make sure the dough is smooth.
Remove the dough from the mixer once it is smooth and wrap in plastic wrap. Place in the fridge for at least 30 minutes before rolling out.
To make the chancaca syrup: While the dough is chilling, in a medium saucepan over medium heat, add the panela, water, and cornstarch. Use a whisk to stir together. Reduce the heat to low. Add the cinnamon sticks and anise seed and simmer. Once the panela is dissolved completely and almost boiling, about 10 minutes, remove from the heat. It should have a thick, syrupy consistency.
Remove the dough from the fridge and roll it out using a rolling pin to about a ½-inch thickness. Use a cookie cutter to cut out the cookie rings and place on a parchment-lined baking sheet. Place the sheet in the oven and bake for 15 minutes, until golden brown.
Let cool completely on a wire rack. Once completely cooled, take two cookies and assemble your Alfajores de Miel. There is no need to use a piping bag here. Using a large spoon, scoop the chancaca filling onto one cookie and place another on top.

Recipe Note

Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More) by Bryan Ford is available for purchase here:

Artisan Bryan