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An ''alfajor'' or ''alajú'' ((:alfaˈxor), plural ''alfajores'') is a traditional confection found in some regions of Spain, the Philippines, and in parts of Latin America, including Paraguay, Argentina, Bolivia, Chile, Uruguay, Colombia, Ecuador, Peru, Southern Brazil, and Mexico.〔(【引用サイトリンク】url=http://www.salon.com/food/kitchen_challenge/2010/07/12/dulce_de_leche_aljafores )〕 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.〔(【引用サイトリンク】url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2006:148:0018:0020:EN:PDF )〕 ==In Spain== In Spain, there are a variety of different recipes for preparing ''alfajores'', but the most traditional contain flour, honey, almonds and several spices, such as cinnamon. ''Alfajores'' are most commonly sold around Christmas, but in Medina Sidonia, they are available year-round. The traditional Spanish ''alfajor'' has been produced in this town (where it is called an ''alajú'') since ancient times, the recipe handed down from father to son. ''Alfajores'' are still made by craftsmen in Medina Sidonia using natural ingredients that include honey, almonds, hazelnuts, sugar, flour, and 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, the annual production of approximately 45,000 kilograms is mostly consumed in the province of Cadiz, but they are also famous in Sevilla, Malaga and Huelva. On 15 September 2004, protected geographical indication was ratified 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 6 March 2007. In the province of Cuenca, Spain, where the ''alfajor'' is called ''alajú'' it is made with almond, honey and figs, all wrapped in a wafer. Medina Sidonia was the capital for the Arabic world of confection, 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 better known by his pseudonym Doctor Thebussem, who documented the history of this sweet, wherein he wrote that on 2 July 1487, Enrique de Guzmán, 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 ''alajú'' from his city. The recipe documented by the accounts of Thebussem in the 19th century is defined as the following: 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「alfajor」の詳細全文を読む スポンサード リンク
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