Alfajor de Miel con Nueces y Especias

• 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

1. Heat the honey in a medium pot over low heat until smooth, 3 to 5 minutes.
2. Add 1 cup of the almonds, 1 cup of the hazelnuts, and the bread crumbs and stir to combine.
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. Pour into a bowl and let sit until cool enough to handle.
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. 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. These are best eaten a day or two later.
8. You can store them in an airtight container in a cool, dry area.
9. Serve whole or cut into quarters.

honey, ground almonds, ground hazelnuts, bread crumbs, sesame seeds, freshly ground canela, ground cloves, coriander seeds, toasted aniseed, rice wafers

Taken from www.epicurious.com/recipes/food/views/alfajor-de-miel-con-nueces-y-especias-384165 (may not work)