An alfajor or alaju

An alfajor or alaju (Spanish pronunciation: [alfaˈxor] (Arabic الفاخر) plural alfajores) is a traditional Arabic confection  found in some regions of Spain and then made with variations in countries of Latin America including Argentina, Uruguay, Peru, and Mexico, after being taken there by the colonists.  The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.In Spain, there are completely different recipes, but the most traditional contain flour, honey, almonds and several spices, such as cinnamon. It is most commonly sold around Christmas but in Medina Sidonia they are sold the whole year round. The real alfajor was made in this town since ancient times and their development, called "alaju", passed from father to son.Today they are still made by craftsmen and developed by the same procedure. They are natural, with honey, almonds, hazelnuts, sugar, flour, breadcrumbs and mixed with natural spices.  The manufacturing process has been respected following a recipe found by Mariano Pardo de Figueroa in 1786.  In Medina Sidonia there's an annual production of approximately 45,000 kilograms, mostly consumed in the province of Cadiz, but they are also famous in Sevilla, Malaga and Huelva.On September 15, 2004, it became ratified with geographical indication by the Consejo de agricultura y pesca de la junta de Andalucia and published in the Official Journal of the European Union as Alfajor de Medina Sidonia on March 6, 2007.In the province of Cuenca, Spain, its still called alaju and its made with almond, honey and figs, all wrapped in a wafer.  Medina Sidonia was the capital of the Arabic world confection in where the alfajor has centuries of history with a recipe that has been transmitted from generation to generation.  In this town, there is an account of Mariano Pardo de Figueroa a gastronomist that 　documented the history of this sweet, better known for his pseudonym Doctor Thebussem, in where he wrote that 2 July 1487, Enrique de Guzman, second count of Medina Sidonia, ordered the council and majors of the region to send to Malaga 50 cows, 50 oxen, 200 calves and provision of alaju from his city.The recipe 　documented by the accounts of Thebussem in the 19th century is defined as the following:For the alfajor or alaju styling prepare what I say: one quart of white honey, three means of a pound of hazelnuts and almonds, all roasted and chopped, half ounces of cinnamon, two ounces of aniseed, four drachms of cloves and a quarter of cilantro, roasted and ground coffee, a pound of roasted sesame, eight pounds of dust from grinding, out of bagels without salt or yeast, overcooked in the oven, with half a pound of sugar.In South America, due to the lack of ingredients and habits, alfajores were made totally different. Nowadays, they are found most notably in Argentina, Uruguay, Ecuador, Paraguay, Chile, Peru and the South of Brazil. Though the food has been popular in Argentina and Uruguay since the mid-19th century, it has its roots in the Arab world.Alfajores Uriel  2800 Heath Avenue, Bronx, NY 10463(347) 613-5428 ‎[mappress mapid="127"]http://cooksns.com/?p=1474

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