Tasting note: Made with pure bee honey, almonds, hazelnuts, and different spices that give it a characteristic flavor and a crunchy yet ductile texture. Its bite transmits enough sensations to start an imaginative flight and feel enveloped in suggestive impressions, transporting us to the past.

It is difficult to talk about the history of the Medina Alfajor as it is one of the oldest sweets in the old continent.

Ingredients: Honey, almonds, sugar, wheat flour, breadcrumbs (wheat), hazelnuts, sesame, coriander, anise, cinnamon, and cloves.

Allergen information: contains gluten, almonds, hazelnuts, and sesame.

May contain traces of other nuts, milk, egg, peanuts, and soy.

Without Peanuts, Without Egg, Without Milk, Without Soy, Without Sulfites

There are no documents about its presence until the 15th century, when on July 2, 1487, Enrique de Guzmán, in a letter to the Dukes of Medina Sidonia, praised the Medina Alfajor as an unquestionable delicacy.

Medina Sidonia was the pastry capital of the Andalusian world, and the fame of its Alfajores crossed all borders, spreading to all civilized countries of the time.

So much so, that today we can find in many countries around the world, especially in Latin America, different types of alfajores, all originating from this one, as they were carried by the first conquerors as a nutritional reserve for the long journey to the Americas.

Later, with the passage of time, different customs, tastes, and available raw materials caused several versions of this sweet, resulting in a sweet called the same, but totally different from the original.

But the Medina Alfajor is not only an exquisite delicacy, but also a natural product with a large amount of nutrients, consumed in the Middle Ages as a dietary supplement.

For all these reasons, the Medina Sidonia Alfajor received recognition in 2007 from the European Union with the Protected Geographical Indication (IGP) seal as a traditional quality product, being the first IGP certification in pastry achieved in Andalusia.

Thanks to the bakeries of Medina, this sweet has been maintained, passing from parents to children as an inheritance, with the same unchanged recipe for centuries. Currently, the secret of these typical sweets is jealously guarded by the families that produce them.