There is a really interesting publication from 1969 titled El Dulce en Mexico (The Sweets of Mexico). One of the things it talks about is old cookbooks with alfajor or alajú recipes (alajú means “the stuffing” in Arabic). The author describes a candy that he called a “type of fruit cake,” (even though it doesn’t seem to have to do anything with one) from 1786, which I, in turn, have translated. It is basically a sweet paste made from honey and different nuts, which is thinly “sandwiched” between two wafers. They are absolutely addictive! Feel free to play around with different nuts and spice combinations.

　　

Ingredients

makes 8 to 10

　　2 cups honey

　　1 1/4 cups ground almonds

　　1 1/4 cups ground hazelnuts

　　1 1/2 cups bread crumbs

　　1/4 cup toasted sesame seeds

　　1 teaspoon freshly ground canela

　　Pinch of ground cloves

　　1/2 teaspoon toasted coriander seeds, ground

　　1/2 teaspoon toasted aniseed, ground

　　16 to 20 rice wafers

　　

Step 1

Heat the honey in a medium pot over low heat until smooth, 3 to 5 minutes. Add 1 cup of the almonds, 1 cup of the hazelnuts, and the bread crumbs and stir to combine. Once the mixture starts coming together, add the sesame seeds, canela, cloves, coriander, and aniseed and stir for a couple of minutes until well blended. Pour into a bowl and let sit until cool enough to handle.

　　

Step 2

Put a bit of the mixture on top of a rice wafer, spreading it around evenly, and press with your hands to about 1/4-inch thickness (you can dampen your hands slightly if the mixture is too sticky). Sprinkle some of the remaining 1/4 cup almonds and remaining 1/4 cup hazelnuts on top, pressing lightly, then put another wafer on top and press so it sticks.

　　

Step 3

These are best eaten a day or two later. You can store them in an airtight container in a cool, dry area. Serve whole or cut into quarters.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.