What are Alfajores?
By: Roger X. Navas-Balladares
Alfajores (Al-fa-ho-res) are a South American type of Shortbread Cookies. These delicious cookies can trace their origin back to the Moorish occupation of Andalusia, Spain and the great culinary traditions of the Mediterranean Basin. As per some Spanish culinary experts, the cookies were first composed of dried fruit preserves rolled in carefully prepared dough then rolled in an assortment of nuts or sugar.
With the Spanish conquest of the Americas came one of the greatest culinary exchanges in history. The Spaniards brought with them their foods and traditions, and it was just a matter of time before each region the American Continent developed their own style of cooking, taking a little from both the native and conquering cultures and a great deal of improvisation to create what we now known as Mexican, Peruvian, Argentinean, Chilean, Nicaraguan, Californian, or Cuban Cuisine to name just a few.
With time each region of the Americas adapted the Spanish Alfajor and made it their own. For example, in Argentina and Peru alone, there are over 15 varieties of the same basic cookie. In Nicaragua, the Alfajor is made with corn meal, molasses, and cocoa resembling a brownie or fluffy energy bar.
No matter where you go in Latin America, you will find a local version of an Alfajor, and everyone will tell you they have the “Original Alfajor”. Little do they know the history of this cookie stretches back hundreds of years across continents.
Through family research, we have been able to trace our family recipe to the late 1800’s to what is now Peru, Ecuador and Bolivia. Hopefully some day old recipe book will surface pushing the date even further back in time.
Our Thanks to our aunt Tita for preserving the recipe for present and future generations. For teaching us to make Alfajores the way her mother made them, and for all the stories told while time passed by in the kitchen. Each cookie we make is a tribute to all those people who have for centuries made their version of the “Original Alfajor”, to all to all the members of our family that have maintain our traditions alive by sharing with each new generation, and for those that improvised for the sake of preserving tradition.
We at Split Bean Coffee are happy to share this time honored tradition by offering “Alfajores la Misión” to all of our customers. Each cookie is still carefully made by hand just like our Tia Tita made them. Our commitment to quality and tradition has earned us both a great following as well as honorable mentions by culinary experts such as Specialty Foods Magazine, and The Los Angeles Times Food Section critics.
As our reputation grows, we not only have taken the necessary steps to preserve the Traditional Dulce de Leche recipe, but also adapted our cookie by incorporating new flavors like, Guava, Chocolate, Peanut Butter, and Raspberry Preserve. Always taking care of using only fresh ingredients available, and keeping our recipes free of preservatives and dangerous additives and 100% Vegetarian. We hope you enjoy our offerings.
Buen Provecho!
With the Spanish conquest of the Americas came one of the greatest culinary exchanges in history. The Spaniards brought with them their foods and traditions, and it was just a matter of time before each region the American Continent developed their own style of cooking, taking a little from both the native and conquering cultures and a great deal of improvisation to create what we now known as Mexican, Peruvian, Argentinean, Chilean, Nicaraguan, Californian, or Cuban Cuisine to name just a few.
With time each region of the Americas adapted the Spanish Alfajor and made it their own. For example, in Argentina and Peru alone, there are over 15 varieties of the same basic cookie. In Nicaragua, the Alfajor is made with corn meal, molasses, and cocoa resembling a brownie or fluffy energy bar.
No matter where you go in Latin America, you will find a local version of an Alfajor, and everyone will tell you they have the “Original Alfajor”. Little do they know the history of this cookie stretches back hundreds of years across continents.
Through family research, we have been able to trace our family recipe to the late 1800’s to what is now Peru, Ecuador and Bolivia. Hopefully some day old recipe book will surface pushing the date even further back in time.
Our Thanks to our aunt Tita for preserving the recipe for present and future generations. For teaching us to make Alfajores the way her mother made them, and for all the stories told while time passed by in the kitchen. Each cookie we make is a tribute to all those people who have for centuries made their version of the “Original Alfajor”, to all to all the members of our family that have maintain our traditions alive by sharing with each new generation, and for those that improvised for the sake of preserving tradition.
We at Split Bean Coffee are happy to share this time honored tradition by offering “Alfajores la Misión” to all of our customers. Each cookie is still carefully made by hand just like our Tia Tita made them. Our commitment to quality and tradition has earned us both a great following as well as honorable mentions by culinary experts such as Specialty Foods Magazine, and The Los Angeles Times Food Section critics.
As our reputation grows, we not only have taken the necessary steps to preserve the Traditional Dulce de Leche recipe, but also adapted our cookie by incorporating new flavors like, Guava, Chocolate, Peanut Butter, and Raspberry Preserve. Always taking care of using only fresh ingredients available, and keeping our recipes free of preservatives and dangerous additives and 100% Vegetarian. We hope you enjoy our offerings.
Buen Provecho!
Alfajores
