An alfajor (sometimes spelled alajú) is a classic sweet treat enjoyed in many parts of the world, especially in Latin America and Spain. Simply put, it’s a sandwich cookie made from two soft biscuits with a creamy filling in the middle. The ingredients and look may change depending on where you are, but the main idea stays the same-a sweet, tender cookie with a soft center, loved by many as a dessert or snack.
People often eat alfajores with coffee or tea. They are a popular choice for both quiet moments and social gatherings. Alfajores are so well-liked that some say they are among the best cookies worldwide. You might find them covered in powdered sugar, dipped in chocolate, or rolled in coconut, but they always offer a comforting sweetness in every bite.
Main Characteristics of Alfajores
Alfajores are best known for their delicate texture and rich flavor. The cookie dough usually contains flour, sugar, butter, and plenty of cornstarch-this is what makes the cookies so soft and crumbly, melting in your mouth. The round cookies are baked until just golden and then filled with something sweet and creamy.
The most common filling is dulce de leche, a caramel-like spread made by gently cooking sweetened milk until thick and golden. After the cookies are sandwiched together, they can be dusted with powdered sugar, rolled in coconut, or coated in chocolate for added flavor and appearance.
Name and Pronunciation
The word “alfajor” has a long history, tracing back to an Arabic word “الفَاخِر” (al-fakhir), meaning “luxury.” This hints at how special these treats were considered throughout history. By the 14th century, “alfajor” was already found in Spanish writings. The treat was brought to Latin America from Spain, not the other way around. In Spanish, you say “alfajor” as [alfaˈxoɾ]. There’s even another possible origin from the word “fasur,” meaning “nectar,” showing just how long and varied the history is.
History and Origins of Alfajores
The story of the alfajor begins in the Middle East and travels through Spain to Latin America. It originated in al-Andalus, the Muslim-controlled parts of the Iberian Peninsula, where Moorish cooking left a big mark on Spanish food traditions.
Alfajores in Spain: The Early Days
Alfajores first appeared in Spain during the days of al-Andalus. Early Spanish forms were made of flour, honey, and nuts and were shaped into little cylinders. This original version is still made in parts of Spain like Andalusia and Murcia.
One famous Spanish alfajor has been made in Medina Sidonia for centuries and is sometimes called “alajú.” In Medina Sidonia, these sweets are still made much like they were in the past, with honey, almonds, hazelnuts, sugar, breadcrumbs, and spices (such as aniseed and cinnamon). The recipe is passed down through families and follows instructions written in 1786 by Mariano Pardo de Figueroa. In 2004, “Alfajor de Medina Sidonia” gained Protected Geographical Indication status, meaning it must follow special rules: it should be a cylinder, weigh at least 30 grams, and measure at least 7 cm long and 1.5 cm wide. These alfajores are wrapped in paper and put in wood or cardboard boxes, not plastic. They’re especially popular at Christmas in Spain but are made year-round in Medina Sidonia, with most being eaten in Cadiz, Sevilla, Malaga, and Huelva.
Moorish and Spanish Influences
Alfajores are a clear example of how Moorish cooking influenced Spanish food. The regulation by the Andalusian Ministry of Agriculture says alfajores should use honey, almonds, nuts, breadcrumbs, sugar, flour, and certain spices. These are typical in Moorish sweets, which often use nuts, honey, and aromatic spices. The Spanish kept many of these features while creating local versions as well.
Arrival in the Americas
After Spanish explorers arrived in the Americas (around the 16th century), they brought alfajores with them. Although the name “alfajor” became common in the Americas later, the sweet itself came early. Over time, alfajores in South America changed to fit local tastes, especially by swapping in creamy fillings like dulce de leche. Sometimes, ingredients like cassava replaced nuts, showing how foods adjust to new places.
Alfajores Around the World: Regional Differences
While all alfajores share a similar background, there are many different types, each showing the culture and tastes of its country. Here’s a look at some key regional versions:
| Region | Main Ingredients and Features | Notes |
|---|---|---|
| Spain (Medina Sidonia) | Honey, almonds, breadcrumbs, spices | Cylindrical, dense; often for holidays |
| Spain (Cuenca) | Almonds, honey, figs, wafer wrap | Called “alajú”; different from South American versions |
| Argentina | Two biscuits, often with cornstarch, dulce de leche filling | Covered in sugar, coconut, or chocolate. Popular brands: Havanna, Balcarce, Jorgito, Capitán del Espacio, Cachafaz |
| Peru | Cornstarch-based cookies, manjar blanco (similar to dulce de leche) | Edges sometimes rolled in powdered sugar with cinnamon |
| Chile | Hojarascas (thin crispy cookies), fillings like manjar, panela, or cream | Some varieties are called “chilenitos”; may be coated with coconut, nuts, or chocolate |
| Uruguay | Similar to Argentine style; dulce de leche filling | Covered in powdered sugar, coconut, or chocolate; brands like Punta Ballena |
Highlights from Different Countries
- Argentina: The most famous alfajores come from Argentina. Popular types include the Santa Fe style (with meringue coating), the Cordobes (filled with fruit jams), and many others. Argentinians eat millions daily and produce many brands.
- Peru: Alfajores use a lot of cornstarch for a soft bite and are filled with manjar blanco. They’re finished with powdered sugar, sometimes with cinnamon.
- Chile: Varieties include “chilenitos” and larger ones with hojarascas cookies and fillings like panela or manjar. Some are covered with chocolate or nuts.
- Uruguay: Similar in style to Argentina, with popular local brands. In 2010, Uruguay made the largest alfajor ever, weighing over 1,000 pounds as part of a festival celebration!
- Other countries: Every country puts its own spin on alfajores, using ingredients and shapes to suit local tastes-from cassava in Puerto Rico to coconut in Bolivia and Venezuela.
Ingredients and Types of Alfajores
The taste and texture of alfajores depend heavily on a few key ingredients. Each region has special touches, but here are the basics:
Common Ingredients
- Flour (wheat, sometimes with a lot of cornstarch for tenderness)
- Sugar (granulated or powdered)
- Butter
- Cornstarch (major role in the South American versions)
- Egg yolks (for richness)
- Vanilla or lemon zest (for flavor)
- Fillings like dulce de leche, manjar blanco, jams, or even creams
- Optional: Honey, nuts, and spices (especially in Spanish types)
Popular Fillings
- Dulce de leche / Manjar blanco: The classic caramel-like filling
- Fruit jams: Strawberry, raspberry, or quince jelly in some regions
- Creams or chocolate: Less common, but used in certain varieties
Cookie Styles and Extras
- Cornstarch-heavy dough for softness
- “Hojarascas” (thin, almost crispy) in Chile
- Coatings: powdered sugar, coconut, chocolate, or nuts
Making Alfajores at Home
Alfajores are not hard to make, but a few steps help you get the best results. Here is a simple guide:
What You’ll Need
- Stand or hand mixer
- Bowls for mixing ingredients
- Rolling pin
- Round cookie cutter
- Baking sheets lined with parchment paper
- Piping bag (optional) or spoon for filling
Basic Steps
- Make the filling: If not using store-bought dulce de leche, you can make it by cooking sweetened condensed milk. This can be done in the oven (in a water bath) or by simmering the closed can in water for several hours. Let it cool before using.
- Mix the dough: Sift flour, cornstarch, and a pinch of salt. Cream together butter and sugar until fluffy, then add egg yolks and flavorings. Mix in the dry ingredients until just combined. Chill the dough until it is firm enough to roll.
- Shape and bake: Roll the dough and cut circles. Bake until set and just barely golden. Cool the cookies completely.
- Assemble: Place a dollop of filling on half the cookies, then top with the other half to make sandwiches. Roll the sides in coconut, or dust with powdered sugar.
Tips for the Best Alfajores
- Don’t skip the cornstarch-it makes the cookies soft!
- Don’t overmix; it can make the cookies dense.
- Chill the dough well to help with rolling and shape.
- Bake just until set-overbaking makes them hard.
Common Problems and Solutions
- Dough is too dry: Add a teaspoon of cold water or milk at a time until it comes together.
- Dough is too sticky: Chill it longer.
- Overfilled cookies falling apart: Use about a teaspoon of filling per cookie.
- Sandy or grainy texture: Sift and blend ingredients well.
- Too hard right after baking: Let alfajores sit a day or two before eating. They get softer as the filling seeps into the cookie.
Nutrition and Storage
Alfajores are a rich treat, so enjoying them in moderation is a good idea. Here’s what you need to know:
Nutrition Facts (Typical Alfajor)
- Calories: 125-240 per alfajor (depends on size and ingredients)
- High in sugar and saturated fat
- Low in protein and fiber
- Contains some cholesterol and sodium
It’s best to consider them an occasional sweet treat.
Best Ways to Store Alfajores
- Store in an airtight container at room temperature for 3-5 days.
- If your kitchen is hot, you can refrigerate them. Let them sit out a few minutes before eating for the best texture.
- Flavors often improve after a day or two as the cookies soften further.
Freezing Tips
- You can freeze the dough or baked (unfilled) cookies for up to 2 months.
- Assembled alfajores can be frozen too, but their texture may change slightly after thawing.
- Always pack with parchment between layers to avoid sticking.
The Role of Alfajores in Today’s Culture
Alfajores have a special place in South American and Spanish cultures-not just as food, but also as a symbol of tradition and comfort. They often appear at family celebrations, in holiday baking, and even as souvenirs for travelers.
Traditions and Celebrations
- Common in school lunches and snack times in Argentina
- A favorite homemade cookie for Christmas in many countries
- Brought home as souvenirs to share local flavors
Famous Brands
- Argentina: Havanna, Balcarce, Jorgito, Capitán del Espacio, Cachafaz
- Uruguay: Punta Ballena, Sierra de Minas, Alfajores Portezuelo, Marley
- Peru: Casa del Alfajor
Today, both large companies and small bakeries make alfajores, with many flavors and styles to choose from.
Frequently Asked Questions
What Makes Alfajores Special Compared to Other Cookies?
The main difference is in texture: alfajores are extremely soft and crumbly, thanks to the high cornstarch content. The filling, usually dulce de leche, is richer and creamier than fillings in most other sandwich cookies.
Can Alfajores Be Gluten-Free or Vegan?
Classic alfajores use wheat flour, butter, and eggs, so they are not gluten-free or vegan. However, some bakeries now offer gluten-free or vegan versions made with alternative flours and dairy substitutes. These special types try to keep the same taste and texture but may be a little different from the original.
Where Can You Find Authentic Alfajores?
- In Argentina, Peru, Uruguay, or Chile: most bakeries, cafes, and supermarkets sell them.
- In Spain: look in specialty sweet shops, especially at Christmas.
- In other countries: try Latin American grocery stores, online stores, or local bakeries serving South American foods.
Some websites and bakeries offer international shipping or make handmade alfajores for people abroad as well.
