Full Recipe
Author
Bryan Ford |
Description
"It was only a matter of time before anise made its appearance in one of my alfajor recipes, as it's quite common in sweet Latin American cookies and pan dulce. In this recipe I use ground anise seed, but you could keep it whole for a pop of texture that adds a little mystery to these sweet, sticky sandwich cookies.Although “miel” means honey, I'm here to tell you that no honey actually makes an appearance in this recipe. There are many variations and names given to panela (or piloncillo) when it is reduced into a syrup-like consistency. In Perú, chancaca reigns supreme.A lot of traditional chancaca “miel” recipes use vinegar instead of cornstarch as a thickener; both work, but I get more consistent results with cornstarch. If you wish to try vinegar instead, use one teaspoon instead of the tablespoon of cornstarch and mix it in after the syrup is dissolved and simmering, just before you remove it from the heat."Excerpted with permission from Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More) by Bryan Ford. ©2024. Published by Voracious.
