[8] The publication of historical dictionaries of the Spanish language allows one to document both forms of the original alajur, written as alajú and alfajor.

[9] It is possible that alfajor and alajú were Arabisms introduced into the Spanish language in different places and times, and, supposing both came from the same etymology, from a linguistic point of view, alajú is probably an Arabism of Castillian Spanish, and so it is still alive in Cuenca, Toledo, Guadalajara and in la Sierra de la peña de Francia; meanwhile the variation alfajor is Andalusian and Murcian.

[citation needed] The Spanish grammarian Nebrija noted the word for the first time in his Latin-Spanish Dictionary (1495) as: alfaxor or alaxur.

[citation needed] The regulations of the Andalusian Ministry of Agriculture allow the use of only pure honey, almonds, nuts, breadcrumbs, sugar, flour and spices, such as aniseed, sesame, cilantro, cloves and cinnamon.

[16] In Medina Sidonia, the annual production of approximately 45,000 kilograms (99,000 lb) is mostly consumed in the province of Cadiz, but they are also famous in Sevilla, Malaga and Huelva.

[19] 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.

[21] 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.

Depending on region some add cornstarch, citrus zest, ginger and honey, filled with chocolate, vanilla cream, dulce de leche, fruit paste, or coconut.

These could be partially or totally covered or coated with confectionery substances and they could contain entire or divided dried fruits, grated coconut or garnishes whose constituents are admitted herein Code.

[31] Around 1851 in the district of Arocena (province of Santa Fe), Manuel Zampatti, known as Zapatin, began commercially manufacturing an existing variety of alfajor consisting of three baked cookies adhered with dulce de leche and coated with sugar.

The Cordobes alfajor stands out among the regional varieties of Argentina; it is filled with jellies of fruits (generally of quince), one of the most well - known brands is Estancia El Rosario.

Alfajores made their arrival to the Viceroyalty of Peru, the largest administrative district of the Spanish Empire in South America in the 16th century, and have been popular since, especially the artisanal types.

[36] The alfajor is basically a sponge cake or cookies adhered with manjar (dulce de leche) and generally coated in meringue or marmalade and optionally with sprinkled icing sugar.