What were alfajores created to be?
When the Moors traveled from the Middle East to occupy Spain, they brought this cookie with them and soon Spaniards started making their own version: a cylindrical cookie covered in almonds or powdered sugar that they called an “alfajor”.
What are alfajores traditionally filled with?
The filling is usually dulce de leche, although there are a lot of variations. They can be covered with powder sugar (the traditional ones), glazed sugar (Santafesinos or “de nieve”), grated coconut or chocolate.
Why is alfajores important to Argentina?
The history of alfajores stretches back to the 16th century in southern Spain and as immigrants made their way to the New World, the alfajor ended up on the banks of the River Plate. This chocolate-coated biscake also found its way to Peru, where it was used to fill up hungry Spanish soldiers.
What Latin American region did alfajores originate from?
Alfajores have their origins in the Middle East. The Spaniards acquired their alfajor habit from the Moors, and brought it to South America, where alfajores have become an institution.
What are Spanish alfajores?
The alfajor is a classic confectionery dish from the south of Spain and is generally consumed during Christmas, though today you can find it in Andalusian stores at any time of the year. It is basically a cylinder made up of a paste of honey, sugar, flour, almonds, and other nuts.
What is the difference between Peruvian and Argentinian alfajores?
The biggest difference between Alfajores (Peruvian-Style) and alfajores cookies from other parts of South America is that we don’t call it dulce de leche, we use the term manjar blanco. West of the Andes mountains, the term manjar blanco is used; east of the Andes mountains, the term dulce de leche is used.
How are alfajores served?
Depending on where you’re eating them, alfajores may have jam, chocolate, fruit, or nuts for a filling. In Argentina, dulce de leche reigns as the most popular filling. Their outer layer may also vary; usually dipped in milk chocolate, dark chocolate, white chocolate, merengue, or sprinkled with powdered sugar.
What countries eat alfajores?
Alfajores are tasty delights in Bolivia, Peru, Ecuador, Uruguay, Paraguay, Argentina, Chile, and Brazil; and every country has put its own special twist on the recipe. For example, in Argentina there is the alfajor de maicena, which has dulce de leche filling and shaved coconut around the sides.
How do you pronounce alfajor?
- Phonetic spelling of alfajor. al-fa-jor.
- Meanings for alfajor. This is the name of a confection that originated in Spain, is now seen in Chile, Bolivia, and is made up of hazelnut, flour & almonds.
- Translations of alfajor. Indonesian : kue sekitar. Russian : альфахорах из French : pain d’epices.
What are alfajores eaten with?
Alfajor is a type of treat with dulce de leche or milk jam stuffing sandwiched between two sweet cookies.
What is the origin of alfajor?
It is said that the alfajor was originally called “alajú.” It is a dessert that has found its way through Spain, parts of Latin America and all the way to the Philippines. The name is of Arabic origin, and “alajú” is believed to be derived from “al-hasú,” meaning “filled.”
Where can I find quality alfajores in North America?
Yet, in North America, quality alfajores are hard to find. Alfa Alfajores Bakery is the only company in San Diego exclusively devoted to artisanal alfajores, including everything from traditional styles filled with dulce de leche to our modern vegan version made with date filling.
What is an alfajor Cookie?
There are restaurant chains dedicated entirely to the alfajor cookie, whose brand names are as recognizable and ubiquitous as Starbucks in the US. ( La Casa del Alfajor in Peru and Havanna in Argentina are famous examples, but there are many more). The typical alfajor is made with two slightly sweet shortbread-like cookies.
What are alfajores de miel?
Alfajores de Miel – Anise Sandwich Cookies with Orange Sugar Syrup This Peruvian variation on the traditional alfajor cookie is filled with an anise-flavored syrup in place of the dulce de leche. The result is a slighly sticky but very delicious cookie that keeps well.
https://www.youtube.com/watch?v=gXZ3s-Y8n4M