THESE LITTLE LOGS OF FRUIT AND NUT ARE THE SUCCESSORS TO THE SWEETMEATS THAT THE MOORS ENJOYED CENTURIES AGO. ALMONDS, FRUIT AND HONEY ARE ROLLED INTO THIN FINGERS, THEN BAKED. ENJOY THEM WITH COFFEE IN THE MORNING OR WITH A GLASS OF PEDRO XIMÉNEZ SHERRY IN THE EVENING, OR VICE VERSA — I AM NOT JUDGMENTAL. ALFAJORES CAN BE FOUND IN BAKERIES AROUND ANDALUSIA BUT MY FAVOURITE BAKERY IN CÁDIZ SELLS THEM IN A BOX, EACH ONE INDIVIDUALLY WRAPPED IN DECORATED WAX PAPER. WHEN YOU UNROLL THEM THERE IS A SENSE OF ANTICIPATION — AND THEN YOU BITE INTO THE LIGHTLY SPICED PASTRY, SWEET WITH FRUIT AND HONEY.
Toast the flour by spreading it thinly over two baking trays and bake it for 12–15 minutes, or until golden. Place in a large mixing bowl.
Spread the almonds on a baking tray and
Meanwhile, reduce the oven temperature to 180°C (350°F/Gas 4).
Divide the mixture into 30 pieces. Roll each piece out on a lightly floured surface into a log approximately
Remove from the oven and, while still warm, roll well in the icing sugar. Leave to cool, then serve with coffee or anis liqueur. The biscuits will keep in an airtight container for up to 6 days.
© 2009 All rights reserved. Published by Murdoch Books.