Alfajores are Argentina's national biscuit. Two soft, crumbly shortbreads sandwiched around a thick filling of dulce de leche, then finished with desiccated coconut, chocolate or a dusting of icing sugar. Argentinians eat around six each per week. Here is where they came from and what makes the good ones good.
Quick answer. An alfajor is a filled biscuit sandwich native to Argentina. Two round shortbreads (usually made with maicena or cornstarch for a delicate crumb), joined by dulce de leche, edges rolled in coconut. Havanna is the internationally known brand. Cachafaz is the cult local favourite. In Sydney they are available at some Latin delis and Coles occasionally stocks Havanna.
What an alfajor actually is
An alfajor is a two piece biscuit joined by filling. The traditional Argentinian construction:
- Two round shortbread biscuits, about 5cm across.
- A thick disc of dulce de leche between them (usually 1cm).
- Edges finished with a coating (desiccated coconut is classic).
- Sometimes the whole thing is dipped in chocolate.
Bite through a good one and you get soft crumbly biscuit, then a wave of caramelised milk, then coconut on the outside. Total mouthfeel is soft and rich rather than crisp.
The history: Moorish roots, Spanish transit, Argentinian obsession
The word alfajor comes from Arabic (al haswa or al hasu, meaning stuffed or filled). The original alfajor was a Moorish sweet made with honey, nuts and spices, brought to Spain during the Moorish occupation and preserved in Andalusia into the modern day.
Spanish colonisers carried the recipe to the Americas in the 16th and 17th centuries. Latin American cooks adapted it, and by the 19th century Argentina had reinvented it around dulce de leche (which was itself becoming an Argentinian obsession at the same time). The modern Argentinian alfajor was born in the province of Cordoba in the mid 19th century and spread from there.
The Spanish alfajor still exists (a spiced honey and nut sweet, denser, drier). The Argentinian version bears almost no resemblance beyond the name.
Regional variations within Argentina
| Style | Region | Character |
|---|---|---|
| Alfajor de maicena | National | Cornstarch biscuit, dulce filling, coconut edge. Softest, most delicate. |
| Alfajor cordobes | Cordoba | Layered with quince paste (dulce de membrillo) or fruit jam, glazed with sugar syrup. |
| Alfajor santafesino | Santa Fe | Three biscuit layers instead of two, filled with dulce de leche, glazed with white icing. |
| Alfajor de chocolate | National (Havanna style) | Coated fully in chocolate, dulce filling. The commercial default. |
| Alfajor de fruta | National | Filled with fruit paste (quince, guava, strawberry) instead of dulce. |
The main brands to know
Havanna
Founded in Mar del Plata in 1948. The best known Argentinian alfajor internationally and the flag carrier at Ezeiza airport gift shops. Coated in chocolate, filled with dulce de leche. Available in Sydney through some Latin delis and occasionally Coles. Slightly firmer than a homemade alfajor de maicena. A reliable introduction.
Cachafaz
The connoisseur choice. Argentinian foodies argue Cachafaz is the best commercial alfajor made, softer and more butter forward than Havanna. Harder to find in Sydney but stocked by specialist Latin importers.
Guaymallen
The supermarket staple, priced for daily consumption. Not as refined as Havanna or Cachafaz but universally loved in Argentina for the simple, satisfying childhood version. In Sydney, occasionally spotted at Fiesta Grocer Fairfield.
Fantoche
Another midmarket producer, distinctive for the maicena style. Softer than Havanna, drier than Cachafaz. Available online through Latin importers.
Balcarce
Named after the Buenos Aires Province town where they originated, these are more of a cake than a biscuit. Meringue, dulce de leche, sponge and cream layers. A separate category, worth trying if you find them.
How Argentinians eat alfajores
Not as a special dessert. Alfajores are the default midafternoon snack, the equivalent of a Tim Tam with tea in Australia. Argentinian consumption sits around 6 per person per week. They travel in lunchboxes, sit on cafe counters and appear at kids' birthday parties by the tray.
The pairing is coffee (cortado, flat white) or mate. Never wine. See our mate preparation guide.
Where to buy alfajores in Sydney
- Coles. Occasionally stocks Havanna in the international section, particularly in stores serving Latin communities (Kingsford, Fairfield, Bankstown).
- Fiesta Grocer (Fairfield). Largest range in Sydney. Havanna, Guaymallen, seasonal stock of others.
- Chile Lindo (Bondi Junction). Reliable Havanna stock.
- Casa Iberica (Alexandria). Full Iberian and Latin range including some alfajor brands.
- Amazon AU. Havanna and some specialty brands available. Check freshness dates carefully.
- Homemade. The most reliable option. See our homemade alfajores recipe.
Storing alfajores
Commercial alfajores (Havanna style, chocolate coated) keep 3 to 4 weeks at room temperature. Softer maicena style keeps 5 to 7 days in an airtight container. Never refrigerate a chocolate coated alfajor unless you like sugar bloom.
Nutrition, honestly
An alfajor is a dessert. A single Havanna weighs around 60g and delivers roughly 280 kcal, mostly from sugar and dairy fat. Two makes a reasonable afternoon treat. Six per day is not a diet. The Argentinian average of 6 per week is a good general marker.
The proper Argentinian sweet plate. If you are hosting merienda (afternoon tea), put out alfajores alongside dulce de leche on toast and a bowl of Franui. Serve with coffee or a round of mate. That is exactly what an Argentinian grandmother would put in front of you.
FAQ
Are alfajores gluten free?
Most are not (they use wheat flour blended with maicena). Some brands make gluten free versions but read the label. Homemade alfajores can be made gluten free by replacing wheat flour entirely with cornstarch and a small amount of rice flour.
What is the difference between an alfajor and a Wagon Wheel?
Structural similarity, cultural distance. Both are two biscuits joined by a filling. An alfajor uses dulce de leche and a soft crumbly biscuit. A Wagon Wheel uses jam and marshmallow with a firmer biscuit and chocolate coating. Different traditions, different flavour profile.
Are alfajores vegan?
Traditional alfajores contain butter, eggs and dulce de leche (dairy). Vegan versions exist using coconut cream based dulce and vegan biscuits, but they are the exception.
Which is the best Havanna alfajor flavour?
The classic Havanna Mixto (milk chocolate coating, dulce de leche filling) is the standard. Havanna Chocolate (dark chocolate) is preferred by anyone who finds milk chocolate too sweet. Havanna Blanco (white chocolate) is polarising.
Can I make alfajores at home?
Yes, and it is easier than you would think. Cornstarch based biscuit, dulce de leche filling, coconut coating. See our Pedro's alfajores recipe.
0 comments