Recipe

Casabe Alfajor

Name: Casabe Alfajor
Prep time: 15 min
Cook time: 20 min
Total time: 80 min
Ingredients: 200 g ready-to-eat commercial casabe: 180 g for the mixture and 20 g for finishing; 150 g sugar; 200 ml water, plus a few hot tablespoons only if needed; 2 cloves finely ground; 1 small pinch of ground black pepper; 1 pinch of salt

Bites of toasted casabe bound with syrup, cloves, and a pinch of pepper. A modern adaptation from Delicias de la Mesa, 1925 edition.

CiberCubaNovember 7, 2026

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Preparation15 min
Cooking20 min
Total time1 h 20 min
Servings16 small bites, 2 per serving
DifficultyMedium

Casabe alfajor is a compact sweet made with toasted casabe and spiced syrup. Cloves, a pinch of pepper, and salt accompany the flavor of the casabe, which is also used ground for the finishing touch.

This version is presented as small rectangular single-piece bites. The quantities, shape, and timings have been adjusted to prepare it in a modern home kitchen.

Ingredients

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200 g ready-to-eat commercial casabe: 180 g for the mixture and 20 g for finishing
150 g sugar
200 ml water, plus a few hot tablespoons only if needed
2 cloves finely ground
1 small pinch of ground black pepper
1 pinch of salt

Method

Lightly toast the casabe in a dry skillet over low heat, in batches if necessary, until aromatic and crisp. Stir to prevent burning. Finely grind the 20 g reserved for finishing and crumble the remaining 180 g.
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Place the sugar and 200 ml water in a saucepan. Heat until the sugar dissolves and simmer gently for a few minutes until you obtain a slightly thick but still clear syrup. Do not let it caramelize.
Add the ground cloves, pepper, salt, and the 180 g of crumbled casabe. Cook over low heat, stirring, until the casabe hydrates and forms a compact paste with no free liquid that holds together when pressed with a spoon. If it thickens before hydrating, add hot water by small tablespoons. Texture is the main reference.
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Transfer the hot mixture to a small container lined with parchment paper. Spread it into a layer approximately 1.5 cm thick and compact it with a spatula. Avoid touching the hot mixture with your hands.
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Let cool completely, approximately 45 minutes or until the piece is firm and can be cut without falling apart. Unmold with the help of the paper and divide into 16 small bites.
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Roll the bites in the finely ground casabe you reserved, shaking off the excess, and serve two units per serving.
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