Polvorones Recipes

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POLVORONES COOKIES RECIPE



Polvorones Cookies Recipe image

These polvorones cookies are some of my favorite cookies! Spanish almond cookies with an unexpected lemon flavor.

Provided by Adina

Categories     Cookies

Time 32m

Number Of Ingredients 9

75 g all-purpose flour (2/3 cup )
50 g ground almonds (1/3 cup + 1 tablespoon )
pinch of salt
1 ½ teaspoons cinnamon
75 g granulated sugar (¼ cup + 2 tablespoons )
grated zest of ½ lemon
2 tablespoons freshly squeezed lemon juice
50 g lard (scant ¼ cup, room temperature)
powdered sugar

Steps:

  • Roast flour: Heat a pan on medium heat. Add the flour and roast it lightly, stirring very often, until slightly colored. Stir well, and don't let it burn. Immediately transfer to a large plate and let cool.
  • Dough: Mix the ground almonds, salt, cinnamon, and sugar in a bowl. Add the roasted flour, lemon zest, lemon juice, and lard. Mix well but don't overwork the dough.
  • Form walnut-sized balls out of the dough and place them on the baking tray (already lined with parchment paper) or some large plates. Refrigerate for half an hour.
  • Bake: In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Bake the cookies on a baking tray lined with baking paper for about 12 minutes.
  • Sprinkle with icing sugar and let cool.

Nutrition Facts : ServingSize 1 polvoron, Calories 55 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 16 mg, Sugar 4 g, UnsaturatedFat 2 g

POLVORONES FROM PUERTO RICO



Polvorones from Puerto Rico image

These delicious cookies are a traditional recipe from Puerto Rico.

Provided by SST

Time 1h

Yield 50

Number Of Ingredients 9

½ cup vegetable shortening
½ cup unsalted butter, softened
1 cup white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour, or more if needed
1 (21 ounce) package guava paste, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine shortening and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
  • Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
  • Make 1-inch balls of dough and place 1 inch apart on the prepared cookie sheet. Use your finger to make small indentations in the middle of each cookie and fill it with a cube of guava paste.
  • Bake in the preheated oven until light golden on the bottom, about 15 minutes; do not overcook. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining batter.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 18.4 g, Cholesterol 12.7 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 2.2 mg, Sugar 4.1 g

POLVORONES (MEXICAN WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

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

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

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.

POLVORONES: SPANISH CHRISTMAS COOKIES



Polvorones: Spanish Christmas Cookies image

Polvorones are a traditional Christmas cookie from the south of Spain. Made from almonds, they crumble into a delicate powder in your mouth, perfect for soaking up eggnog!

Provided by David Pope

Categories     Dessert

Time 1h

Number Of Ingredients 5

1 1/2 cups plain flour
3/4 cup raw (peeled almonds)
1/2 cup of pork lard (or 1/2 cup plus 2 tablespoons of butter)
3/4 cup granulated sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 350F (180C).
  • Place the almonds on a baking tray and toast in the oven until they start to go a faint golden color (roughly 8-10 minutes). Reduce the oven temperature to 250F (120C).
  • Take the almonds out of the oven and grind into a flour-like texture in a food processor.
  • Next, in a large mixing bowl, combine the lard/butter, sugar, and cinnamon with an electric hand mixer until smooth and creamy.
  • Add the flour and ground almonds to the lard/butter mixture and incorporate into a dough. (The dough will be quite crumbly, but that's okay!).
  • Place a sheet of waxed baking paper onto a clean countertop or cutting board. In the mixing bowl, work the dough into the shape of a ball, and then put it on top of the baking paper. Carefully flatten it with a floured rolling pin to a rectangle with about a 1/2-inch thickness.
  • Using a cookie cutter, cut the dough into circular cookies.
  • Move the cookie dough to a greased baking tray/cookie sheet (you might want to use a spatula, as the crumbly dough might break apart in your hands).
  • Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray until you move them, as moving them hot will likely cause them to crumble to dust!
  • Serve at room temperature, dusted with powdered sugar.

Nutrition Facts : Calories 178.26 kcal, Carbohydrate 31.46 g, Protein 1.32 g, Fat 5.87 g, SaturatedFat 3.66 g, Cholesterol 15.25 mg, Sodium 1.75 mg, Fiber 0.38 g, Sugar 22.44 g, ServingSize 1 serving

POLVORONES: GROUND WALNUT COOKIES



Polvorones: Ground Walnut Cookies image

Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.

Provided by Marcela Valladolid

Time 2h8m

Yield about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving

Steps:

  • Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and 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.
  • Preheat the oven to 325 degrees F.
  • Working with half of the chilled dough at a time while 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 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

POLVORONES DE CANELE (CINNAMON COOKIES)



Polvorones de Canele (Cinnamon Cookies) image

A Mexican-style cookie rolled in cinnamon sugar.

Provided by Cathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 24

Number Of Ingredients 8

1 cup butter
½ cup confectioners' sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup confectioners' sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
  • Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 13.6 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 79 mg, Sugar 7.4 g

SPANISH POLVORONES



Spanish Polvorones image

Rich and crumbly these traditional Spanish shortbread cookies take on a unique flavor by toasting the flour.

Provided by Lisa & Tony Sierra

Categories     Dessert

Time 1h

Number Of Ingredients 7

1 1/2 cups unbleached all-purpose flour, sifted
3/4 cup raw almonds
5 ounces unsalted butter
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
powdered sugar (for sifting over cookies, optional)

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Pour flour onto a cookie sheet.
  • Place the flour in the oven and toast it for about 8 minutes, occasionally stirring it so it toasts evenly. Alternatively, place flour in a non-reactive pan on the stove at medium heat and toast for 8 to 10 minutes while stirring. Remove from oven or pan and set aside.
  • Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly, or about 8 to 10 minutes.
  • Remove and place almonds into a food processor. Process almonds until they are finely ground into a flour-like texture.
  • Reduce oven temperature to 250 F. In a large mixing bowl, cream butter, sugar, salt, and vanilla together with a hand or electric whisk.
  • Add the flour and finely ground almonds to the butter mixture and incorporate all the ingredients well. The resulting dough will be very crumbly.
  • Place a sheet of waxed paper on a cutting board or another flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper.
  • Carefully flatten it down with a floured rolling pin, into a 1/2-inch uniform thickness. Use a cookie cutter to cut out the cookies.
  • Since the dough is dry and flakey, use a small spatula to carefully move the cookies to the cookie sheet.
  • Bake cookies for 25 to 30 minutes until you see golden brown on the edges. Allow cookies to cool completely before removing them from the cookie sheet. They are so delicate that moving them while still hot will break them apart.
  • Once cooled, sift powdered sugar over the cookies and serve. Cookies can be stored in an airtight container for up to 10 days.

Nutrition Facts : Calories 2792 kcal, Carbohydrate 312 g, Cholesterol 305 mg, Fiber 15 g, Protein 38 g, SaturatedFat 75 g, Sodium 652 mg, Sugar 155 g, Fat 158 g, UnsaturatedFat 0 g

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