Alfajor de Miel con Nueces y Especias

1. 1

   Heat the honey in a medium pot over low heat until smooth, 3 to 5 minutes.

2. 2

   Add 1 cup of the almonds, 1 cup of the hazelnuts, and the bread crumbs and stir to combine.

3. 3

   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.

4. 4

   Pour into a bowl and let sit until cool enough to handle.

5. 5

   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).

6. 6

   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.

7. 7

   These are best eaten a day or two later.

8. 8

   You can store them in an airtight container in a cool, dry area.

9. 9

   Serve whole or cut into quarters.

* Per serving · 4 servings · Values may vary.