Me encanta hornear.
Pues, en este momento, supongo que es más o menos obvio, ¿no?
Mañana Zach y yo darémos una presentación sobre El laberinto del fauno para nuestra clase de literatura española. Entonces, para que la haga la pelota a nuestra maestra, horeneamos alfajores, galletas tradicionalmente árabes que originaron en España, pareciéndose a gli canoli de Italia.
Hoy día, hay variedades a través de latinoamérica; las retratadas arriba se parecen a las de Argentina. Sin embargo, todas son absolutamente deliciosas.
Because what better way to get brownie points in Spanish 341 than by baking alfajores?
Yes, pun absolutely intended.
Alfajores are an Arabic confection that originated in southern Spain as early as the 12th century, back when the Moors inhabited the area. The original treat resembled a cylinder filled with creamy, sweet caramel, and over the years has been adapted into countless variations, though the original recipe remains pretty much the same: flour, honey, almonds, and spices.
Without all of the innovative new ingredients brought by the Arabs, though, alfajores took on a totally different form in Latin America, where they are more or less two layers of cake with filling in between. The most common Latin American variation, the Argentinian alfajor, consists of two biscuits joined together with jam or dulce de leche and covered in a dusting of powdered sugar.
I'm not totally sure what alfajores have to do with Pan's Labyrinth, but then again, I'm not sure what Pan's Labyrinth has to do with modern Spanish literature. So they make a rudimentary pair, I'd say.
And besides, it was about time Zach was introduced to the magic that is dulce de leche.
And I've always wanted to make alfajores.
And they are one of the most delicious cookies I have ever eaten.
And that is not an exaggeration.
I think it'll be a pretty successful presentation.