{"id":270,"date":"2006-01-30T08:36:17","date_gmt":"2006-01-30T08:36:17","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=270"},"modified":"2006-01-30T08:36:17","modified_gmt":"2006-01-30T08:36:17","slug":"alfajores","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2006\/01\/alfajores\/","title":{"rendered":"Alfajores"},"content":{"rendered":"<p>Alfajores are Argentina&#8217;s unofficial national treat.  An alfajor is basically a soft cookie with a sweet filling.  The cookie is usually cakey, though in some versions it&#8217;s phillo-like, and while traditional alfajores were filled with jam (quince jam is particularly popular), the most delicious Argentine alfajores have a dulce de leche filling.  Some alfajores are covered, most typically with a powdered sugar or a dark chocolate bath, though many of the alfajores from the Northwest as well as many of new &#8220;alfajores artesanales&#8221; (i.e. the non-mass produced kind) are plain.<br \/>\nSeveral of the northern Argentine provinces have their own type of alfajores, and as during our trip to Salta, Jujuy, Tucum<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alfajores are Argentina&#8217;s unofficial national treat. An alfajor is basically a soft cookie with a sweet filling. The cookie is usually cakey, though in some versions it&#8217;s phillo-like, and while traditional alfajores were filled with jam (quince jam is particularly popular), the most delicious Argentine alfajores have a dulce de leche filling. Some alfajores are [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-argentina","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=270"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/270\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}