The Alfajor (pronounced "Al-fa-hor") can be traced back hundreds of years to various parts of the Middle East, North Africa, Spain, France, and today where it dominates South American culture and cuisine. It is a delicate caramel filled sandwich cookie. It is just recently starting to make its appearance in North America and is topping the charts in trendy restaurants and upscale venues where the distinguished clientele appreciate finely crafted artisan desserts. In South America, the Alfajor, plural Alfajores ("Al-fa-hor-es"), can be compared to the popularity of the French Macaron worldwide - quite literally it is the French Macaron of South America. Some estimates claim that over 6.5 million Alfajores are consumed in South America each day. But what is it exactly?

Originally the Alfajor takes it's name from the Arabic word al-has-ú (“Al-hass-yoo”), which means filled or stuffed, usually with a rich paste of dried fruits, nuts, honey and spices, in some form of dough, flat bread or wafer. The name also derived from the Arabic word al- fakher ("Al-fa-ker"), meaning prestigious or luxurious, which is the basis for the modern spelling and positioning of the esteemed cookie. The size, shape and taste will vary from region to region and according to tradition. In the town of Cuenca Spain, the Alfajor is a celebrated and protected confection following a recipe by Mariano Pardo de Figueroa in 1786. In South America alfajores are found most notably in Argentina, Uruguay, Ecuador, Paraguay, Bolivia, Chile, Colombia, Peru, Venezuela, and Brazil. Alfajores have been popular in Argentina and Uruguay since the mid-19th century. However, these differ from the Spanish alfajores in that they are made with two round cookies with different sweet fillings between them. The filling is usually dulce de leche, although there are a lot of variations. They can be covered with powder sugar (the traditional ones), glazed sugar (Santafesinos or "de nieve"), grated coconut or chocolate. Argentina is today the world's largest consumer of alfajores, both in total numbers and in per capita calculations, being the most common snack for school children and adults. Alfajores are also very popular in Peru, especially the artisanal types. (Source: Wikipedia)

Gennaro's Alfajores are based on a traditional family recipe which is handmade using only the highest quality natural ingredients, with no added preservatives. While sizes and shapes of Alfajores vary from region to region around the world, most being a little larger, we produce Gennaro's Alfajores according to a strict size measurement to fit our custom trays and packaging, with a net weight of approximately 28 grams, half of which is comprised of luscious dulce de leche. We believe in the right proportions of wafer to caramel to deliver a taste and texture combination that is absolutely perfect, and leaves you craving more. Our cookies are moist, yet crumbly, almost cake-like, uniquely flavoured with pure vanilla bean, fresh lemon zest and fine cognac - our holy trinity of flavours, creating the perfect compliment to the rich, velvety, smooth dulce de leche which unifies them into one delectably lavish melt-in-your-mouth dessert. There's really nothing quite like Gennaro's Alfajores. One bite and you'll be craving to have another! Taste Love at first bite!

Not quite. Gennaro’s Alfajores are rolled in shredded coconut and are made in a facility that may have trace nuts or other nut-based ingredients.

No. Gennaro’s Alfajores contain pastry flour which contains gluten. We are working on a gluten-free recipe for all to enjoy our delicious cookie.

No. Gennaro’s Alfajores contain butter and eggs and are not completely vegan but we are working on alternative recipes to please every palette. Subscribe to alerts to be notified when we introduce new flavours for you to enjoy.

Gennaro's Alfajores contain butter and dulce de leche which is made using milk and therefore contains lactose. We are working on developing a lactose-free version of our delicious filling and substitutes for butter in our dough. Subscribe to our alerts to be notified when we introduce new flavours for you to enjoy.

Gennaro’s Alfajores contain shredded coconut, butter, milk, egg yolks, corn starch and wheat. If you have a sensitivity to any of these ingredients then you may not be able to enjoy our products to the fullest.

We are actively working on creating a completely vegan, gluten-free and lactose-free version of our famous Alfajores for everyone to enjoy. Subscribe to alerts to be notified when these products become available in your area.

Gennaro’s Alfajores are unlike any other Alfajor cookie you may have tried. They are light and crumbly, moist and rich, and completely dissolve in your mouth, leaving a sweet and luscious after taste beckoning you to have another. Based on my family's traditional recipe originating from Argentina, our cookies use only the finest natural ingredients including egg yolks, unsalted butter, corn starch, baking powder, powdered sugar, kosher salt, Madagascar Bourbon vanilla bean paste, lemon zest, cognac and aromatic flavours. We bind two cookies together with a generous amount of the finest dulce de leche, then roll the delicate combination in finely shredded coconut. The result is pure heaven and love at first bite. Once you’ve tried Gennaro’s Alfajores, no other cookie compares, and you’ll be ordering them time and again for your own indulgence or to share with those you love, whatever the occasion.

From Argentina to Venezuela dulce de leche (pronounced dool-si-de-lech-eh) has been enjoyed for centuries and is only the best milk-based caramel filling on the planet! The term translates from Spanish as 'candy of milk', and it’s what happens when you simmer milk, sugar and vanilla beans for a few hours, patiently stirring and folding the mixture until the perfect colour and texture is achieved, not too thick, and not too brown - just perfect! It's caused by the Maillard reaction, which naturally browns sugar proteins when they're slowly heated. But honestly it’s one of nature’s greatest pleasures and such a perfect pairing with our delicious Madagascar Bourbon vanilla bean cookies that together make up Gennaro's Alfajores.

Throughout history several versions of 'arequipe' have been made using readily available milk from herds of sheep, goats and also cattle. In Mexico a variation is produced which is lighter in colour and slightly thinner consistency, and referred to as Manjar Blanco. It other regions where predominantly goat’s milk is used, the recipe developed into a richer, more flavourful variety which is also lactose free, known as Cajeta.

Afajores have been enjoyed in Spain, and all over South America for centuries, with each region creating its own unique formulation using local ingredients. They’re all uniquely delicious.

Gennaro’s Alfajores have been perfected over time to bring you the best possible combination of ingredients, in the right proportions to maximize flavour, texture and enjoyment.

Alfajores can remain fresh for up to 21 days if stored in an air tight container at room temperature, and even longer if refrigerated although they do lose their moisture and tend to dry out with time and exposure to air. Alfajores can remain frozen for up to 6 months in an appropriate air tight container or vacuum sealed. Allow frozen Alfajores to thaw completely at room temperature for 4 hours before serving. Pair with your favourite hot chocolate or espresso beverage or any fine liquor.