Alfajor

A Alfajor is a pastry.

There are variations from crusty Moorish- Spanish origin. But nowadays it is a typical product of southern Latin America, where it produced as Doppelkeks among other things, and among others a filling of dulce de leche (a type of caramelized milk jam) will be used.

History

After the conquest of Spain by the Moors in the 8th century one of them introduced pastry called alajú became known regionally it is still called so, but largely sat by the name Alfajor. The Andalusian Medina -Sidonia was especially known for these cookies, today is next to Murcia Andalucia still a region that is known in Spain it is often produced as a solid almond rolls. By the Spaniards it came to Latin America, where his prescription was changed a lot and generally has the shape of a double biscuit. German -speaking baking recipes almost always refer to this South American version.

Ingredients and production

There are many variants of the pastry. In addition to flour, butter, sugar, baking soda and baking powder often raisins, honey and lemon can be used. In most Spanish almonds recipes are included, some figs and sherry.

Cornstarch ( " de cornflour " ) and Dulce de leche, however, are typical of Latin American ingredients, sometimes coconut flakes are used.