Pan De Polvo Mexican Shortbread Recipes

KETO PAN DE POLVO

Steps:

• Place your cinnamon stick (and anise) into a cup. Add your boiling water and let it sit until it is room temperature.
• Place your butter, almond flour, baking powder and xanthan gum in a mixing bowl.
• Use a hand mixer (or do it by hand) to mix the butter and almond flour until it becomes a coarse, soft graham cracker type mix.
• Slowly pour in 1/4 cup (60ml) of the cool cinnamon/anise water into the dough. Make sure it is cool otherwise it will melt the butter.
• Use your hands to knead the almond flour into a smooth dough. Wrap in seran/cling wrap and refrigerate for 30 minutes.
• Take out the dough and keep it in the seran/cling wrap while you use your hands to roll it into a long log shape.
• Take off the cling wrap and cut the log into pieces. It should make roughly 20 cookies.
• Place on a cookie sheet lined with parchment paper and bake for 10-12 minutes at 350°F / 175°C
• While the cookies bake, whisk together the sugar substitute and cinnamon.
• Once the cookies come out of the oven, sprinkle with the cinnamon sugar and let cool.

PAN DE POLVO (MEXICAN COOKIES) RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil. Boil till there is only about 1 cup left. Strain the spices out, so it is a clear liquid. You will only use 1/2 a cup, put that a side. Make the dough, cream the shortening and lard till it is light and creamy looking. Then add the tea and sugar and cream again. Start adding the flour a little at a time. Start with 2 cups. then add the powder cinnamon till the dough has a medium brown color. Now finish adding the rest of the flour. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. Flour the surface, your hands and the rolling pin. and then pull out a workable amount of dough. Roll the dough out till it is a little less the 1/4-inch thick. Cut with round cookie cutter. Bake for 15 minutes. Pull out of the oven to cool on the cooling racks. As soon as touchable, coat them in the sugar/cinnamon bath. The cookies must be warm, so the sugar will melt on them. Put them back on the cooling racks to finish cooling down. Repeat till all dough used and baked.

PAN DE POLVO (MEXICAN SHORTBREAD)

Steps:

• Preheat oven to 375 degrees.
• Cut shortening into flour until mixture resemble coarse corn meal.
• Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
• This will take a while.
• Roll dough into 1 inch diameter logs about 12 inch long.
• Cut logs into 1/4 in thick circles.
• Place close together on cookie sheet, but not touching.
• They spread very little to not at all.
• Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
• Combine granulated sugar and ground cinnamon.
• While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
• Place the cookies on cooling rack and cool completely.