These alfajores are very different from the classic version. They are not filled with dulce de leche, the creamy milk caramel that is normally associated with alfajores. Alfajores de miel are anise flavored cookies sandwiched together with an orange-scented brown sugar syrup. It's a delicious pairing. These alfajores improve with the second day, as the textures and flavors of the syrup and the cookies start to meld together.

See Also

Alfajores - Caramel Sandwich Cookies - Recipe for Alfajores with Dulce de Leche

Alfajores de Chocolate -Chocolate Caramel Sandwich Cookies

Lemon Lime Alfajores - Alfajores de Limon - Recipe for Tart Lime Sandwich Coo...

Ingredients

• For the cookies:
• 2 cups flour
• 3/4 cup butter
• 1/4 cup powdered sugar
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1 teaspoon anise flavoring
• 1-4 tablespoons rum or water
• For the syrup:
• 1/3 cup dark brown sugar
• 1/3 cup light brown sugar
• 1 cup water
• 1/3 cup orange juice
• Pinch of salt

• Prep Time: 60 minutes
• Cook Time: 30 minutes

• Total Time: 90 minutes

Preparation

1. In a medium bowl, stir the salt and powdered sugar together with the flour.
    
2. Blend the butter in with your fingers until the butter is in pea size pieces. Stir in the anise flavoring and honey.
    
3. Add 1 tablespoon of rum or water and stir. Keep adding liquid, one tablespoon at a time, until mixture starts to come together.
    
4. Knead the dough gently until it's smooth and completely blended. Cover dough with plastic wrap and chill for about an hour, or overnight.
    

1. Preheat oven to 325 degrees.
    
2. Roll half of the dough out on a floured surface very thinly, about 1/4 inch thickness. Cut 2-inch circles and place them on a cookie sheet.
    
3. Repeat with remaining dough.
    
4. Bake cookies for 10-12 minutes, or until just barely golden brown.
    
5. Remove cookies to rack to cool.
    
6. While the cookies are baking, make the syrup. Mix all of the ingredients together in a medium saucepan.
    
7. Bring mixture to a boil, and cook on medium heat, not stirring, until mixture reaches 230-235 degrees Fahrenheit. (This is the "thread" stage, where the syrup will form a thread when placed in cold water).
    
8. Remove from heat and let cool for 5 minutes.
    
9. While the syrup is still very hot, but not hot enough to burn, make the sandwiches. Spoon about a teaspoon of syrup on one cookie and top with another. You can also stack three cookies together. If the syrup cools too much and becomes too sticky to spread, reheat gently for a few minutes over very low heat.
    
10. Store cookies in an airtight container. Makes about 2 dozen sandwich cookies.