A caramel sandwich cookie that broke borders Although the alfajor is recognized as an Argentine treat, that is only part of the story. Undoubtedly, a good alfajor is most often associated with Argentina, seemingly almost forever encoded in the Argentines’ DNA. Read more . While this delicate shortbread cookie is enjoyed worldwide today, it has its roots in the Middle East. Its Arabic origin is so strong, that in some regions in Southern Europe the alfajor is still known by its original name, “alajú,”, which derives from the Arabic word “al-hasú,”, meaning “filled.” The alfajor made its way to Argentina approximately 130 years ago; it was brought by the first Spanish immigrants, mainly from Andalusia, who also inherited it from the Arabs after the Muslim invasion of the Iberian Peninsula. This was a long journey that finally brought alfajores to the southernmost part of the South American continent for good, where they became a cultural element of Argentina’s everyday life. In its simplest form, the alfajor consists of two cookies, made with cornstarch for a soft, light texture. The cookies are then joined together with an assortment of fillings such as dulce de leche or arequipe (milky caramel spread), chocolate, jams (quince jelly, preferably), and many others, each one adding its own unique flavor. The entire cookie is then coated with a sugar or chocolate glaze. This description, however, may not do the alfajor justice. Its characteristic simplicity, its sweet delicious powdery texture, and its place as “a must” in Latin America’s southern kitchens – all have made the alfajor a treat with ancient roots and thousands of contemporary variations. Some are as sophisticated as the Alfajor Rogel, based on similar preparation but made with puff pastry and arequipe, a variety popular in other countries. The variations of the alfajor make for a never-ending discussion. The alfajor possesses virtually a universal Argentine prestige. Once it was adopted by the locals, both the traditional preparation and industrial manufacturing of the alfajor grew to a magnitude held by only the most popular, traditional southern food products. In the 1950’s, upon enactment of the Argentine Food Code – a qualification for traditional Argentinean products – alfajor was defined as a product made with two or more layers of biscuits, cookies, or baked pastry with filling in between, like jam, jelly or other spreads, which may be coated or glazed. (Art. 132) The statistics are quite illuminating: in Argentina alone, more than six million alfajores are consumed every day, which might be a record within world gastronomy. The alfajor is among the few creations of its kind that have traversed the world, acquired different nationalities along the way, and suited the tastes of an entire continent