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Wednesday, November 17, 2010

ALAJÚ, HONEY NUT SWEET RECIPE

Photo by: vercuenca.com



Ar. alhaxú (filling), Eng. almond or walnut paste mixed with breadcrumbs. Sometimes it was made with pine kennels. It consists of two wafers with a filling of the nut paste between, is practically the same as alfajores. [Barajas. Nueva Clássica. 1995:264]






HONEY NUT SWEET RECIPE FROM THE ARCHIVES OF THE MEDIEVAL SPANNISH CHEF
For 4 persons

Ingredients

1 1/2 c. honey
3 c sliced almonds or chopped walnuts
1 c breadcrumbs
8 round wafers 8” in diameter
confectioner’s sugar

Preparation

Put honey in a saucepan and heat on low stirring constantly to avoid sticking. Gradually add bread and nuts. When thoroughly mixed put some of it the middle of a wafer making it about ¾” high in center and less around edges. Place a wafer on top of this. Edges may by pinched shut or left open as in the photograph. Let cool. Sprinkle tops with confectioner’s sugar and serve.

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