The alfajor is, without a doubt, the typical Argentine sweet. We could describe it as a mini cake since it consists of: two round tops approximately 4 cm in diameter with a sweet filling in the middle and covered on the outside with chocolate or glaze. The sizes vary depending on the number of floors in the filling, since the basic alfajor is one floor (approx. 2 cm), but we also have double or even triple ones! depending on how sweet the diner is. 

And it is a very argentinian sweet because the filling itself is another typical food of the country: dulce de leche, which is nothing more than milk boiled with sugar and vanilla essence for many hours until it reaches a texture similar to that of candy. Dulce de leche is simply delicious and we also like to use it as a filling in pancakes, rolled, cakes and facturas, or as an accompaniment to banana. Yes, banana with dulce de leche, another Argentine dessert.  

But dulce de leche is not the only filling that alfajores have. They can also have cream or fruit jam (a taste that generates controversy due to the extremes of opinions). As for the dough, it is usually made of flour but nevertheless we have a special alfajor, a bakery alfajor loved by everyone: the cornstarch alfajor. The fact is that the tapas made with cornstarch melt in the mouth, mixing with the aforementioned dulce de leche and the other ingredient of this alfajor: the grated coconut, which is on the edges and which sticks to the filling. This explosive mixture makes alfajores a typical sweet after eating or in the afternoon as a snack, accompanied by some delicious mates in beautiful Argentina.

"Vigilante" (cheese with sweet potato sweet)another typical Argentine dessert.