📍 Where this dish comes from: Lima · Historic Center / Plaza Mayor (UNESCO)
Discover the history of this region →
Discover the history of this region →
Lima’s famous October dessert: stacked layers of anise-scented cookie glazed with a spiced honey-style syrup and finished with colorful sprinkles.
What You’ll Need
Servings: 12 servings
Calories: 240kcal
Ingredients
- 3 cups almond flour
- 1/2 cup butter softened
- 1/2 cup allulose
- 2 large eggs
- 1 tbsp ground anise seed
- 1 tsp baking powder
- 1 pinch sea salt
- 3/4 cup allulose (for glaze)
- 1/4 cup water
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp orange zest
- Sugar-free sprinkles and dried fruit, for garnish
Instructions
- Cream the butter and ½ cup allulose, then beat in the eggs.
- Mix in the almond flour, anise, baking powder, and salt to form a firm dough.
- Preheat the oven to 325°F. Divide the dough into 5–6 portions and roll each very thin into a rectangle. Bake 8–10 minutes each, until just golden at the edges.
- Simmer the ¾ cup allulose, water, cinnamon stick, cloves, and orange zest 8–10 minutes, until syrupy. Strain.
- Stack the cookie layers, brushing each with the warm glaze as you go.
- Pour the remaining glaze over the top and finish with sprinkles and dried fruit.
- Let set at least 1 hour before slicing into bars.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 6g | Fat: 20g | Fiber: 1g
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Health Benefits
- Almond flour replaces the traditional wheat cookie layers, and
- the glaze uses allulose instead of cane sugar.