FILIPINO POLVORON
Polvoron are Filipino milk candies that you can get in all different flavors in the Philippines. You need a polvoron mold to shape them.
Provided by lola
Categories Desserts Candy Recipes
Time 1h20m
Yield 20
Number Of Ingredients 5
Steps:
- Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
- Cut waxed paper into twenty 4-inch squares.
- Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 22 g, Cholesterol 55 mg, Fat 20.2 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.8 g, Sodium 26.5 mg, Sugar 12.5 g
POLVORONES (MEXICAN WEDDING COOKIES)
Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.
Provided by Marcela Valladolid
Categories dessert
Time 1h
Yield makes about 4 dozen
Number Of Ingredients 7
Steps:
- Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
- Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Put the confectioners' sugar in a large bowl.
- Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.
POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)
Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!
Provided by Pamelamb
Categories Dessert
Time 1h
Yield 30 Polvoron Cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
- Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
- Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
- In another large mixing bowl, sift together the powdered milk and the sugar.
- Add the flour mixture into the powdered milk/sugar mixture and stir well.
- Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
- Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
- If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
- If you don't have a molder (like me), use a mini cupcake pan:.
- Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
- Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
- If you want to, wrap each Polvoron individually with the cellophane paper.
More about "polvoron recipes"
POLVORON - KAWALING PINOY
From kawalingpinoy.com
Ratings 80Calories 73 per servingCategory Dessert
- In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
- In a bowl, whisk together toasted flour, powdered milk, and sugar until well-combined. Add butter and continue to stir until well-combined.
- Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
FILIPINO POLVORON RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
Estimated Reading Time 1 min
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- Classic Spanish Polvorón. This is the fairly simple and original recipe for the traditional Spanish Polvorón. The classic recipe combines flour, powdered sugar, lard, and raw almonds, along with some welcome spices such as nutmeg and cinnamon to make this a really pleasant treat.
- Spanish Mantecado. This recipe is a good example of what we may consider to be a ‘mantecado’ rather than polvorón. This is down to the fat being swapped out for pork lard which gives this a distinct flavor and potentially deviates from the classic polvorón recipe.
- Filipino Polvorón. This recipe contains many of the ingredients that fundamentally change this recipe from Spanish to Filipino. Namely, the introduction of powdered milk is the biggest give away as well as malted milk powder.
- Polvorón With Cashews. This recipe uses the common Filipino template but utilizes cashews instead of the traditional almonds. Cashews provide a more subtle and savory addition that is really helped by an addition of salt.
- Polvorón With Peanuts. This recipe takes the Spanish tradition but incorporates some fo the Filipino ingredients. For instance, this recipe uses powdered milk which can often be indicative of the recipe’s eastern influence.
- Polvorón With Lemon. This is another Filipino style recipe that uses powdered milk. However, one thing we love about this recipe is that it uses some lemon extract, which we think adds a lot to the shortbread.
- Polovorón With Pinipig. This recipe uses the traditional Filipino style recipe, but takes it a little further with the popular Filipino treat ‘Pinipig’.
- Strawberry Polvorón. This is a fun polvorón recipe that adds some color, which can be good for events like Mardi Gras or a Child’s Party. This recipe uses the Filipino milk powder style, but also incorporates freeze dried strawberries as well as white sugar so it can be a welcome sweet flavor to the subtle traditional recipe.
- Cookies And Cream Polvorón. These Polvorón combine the Spanish and Filipino recipes as well as some Western influence. The addition of the Oreos as well as vanilla extract makes these a little more of a sweet affair.
- Polvorones de Naranja. These Polvorones incorporate an orange flavor into the original Spanish recipe by adding orange juice and orange zest. This is a more adult flavoring that is great for a tea party or adult occasion.
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