Alfajores V. Empolvados!

By Sarah Lazarovic

If Torontoist BGR were pressed to lump the populace into two generically broad categories, we’d say it all comes down to two cumbersome words: Alfajores and Empolvados. The two delectable variations on the same Chilean biscuit theme represent two drastically different world outlooks and taste temperaments. Alfajores are for the well-baked cookie fans, Empolvados for the jelly donut lovers among ye (and yes that is our second mention of donuts today. We’ll endeavour to include donuts in all subsequent posts).
In Kensington, most estabs offer Alfajores, but few offer both, and fewer offer both as disarmingly as the friendly people at ‘Jumbo Empanadas,’ which is infinitely better than ‘Medium-sized Empanadas.’ Which doesn’t actually exist.
Though the cookies are comprised of mostly the same ingredients, dulce de leché chief among them, their baked ends are vastly different. Alfajores are dry and layered cracker cookies, wafer-like and not exceedingly sweet. Empolvados are richer, and more buttery. At Jumbo Empanadas, where both cookies come in at a reasonably-priced twoonie, the Empolvados always seem to taste freshest. And both are better than the sopapillas. Of course, baked goods should not inspire divisiveness. Perhaps you should go with a friend, and try both. Twice.