Friday, March 19, 2010

Polvorones recipe search

I have a newfound obsession with a Mexican treat called Polvorones. We have sampled Polvorones from several local Mexican groceries and Panaderias. They are crumbly, crunchy, not too sweet and go perfect with coffee, YUM! I would really like to find a recipe. I have googled "polvorone recipe" and the images that come up with the recipes that I find look nothing like these. That is probably simply because these are store bought and those are homemade, but the images are keeping me from being able to pick a recipe. I think these cookies are sort of like a shortbread, but with ground nuts and less butter, but that is just a guess. Does anyone know of a recipe for Polvorones? It sure would make me happy to find a good and trusted one.


Sandra Pulgar said...

I hope you can read a little spanish. My english is not too good to translate.
The photo of this one looks very similar to yours polvorones.

Manteca: 250 gramos (butter)
Azúcar: 250 gramos (sugar)
Almendras tostadas molidas: 120 gramos (almonds)
Harina: 250 gramos (flavor)
Azúcar glasé: 30 gramos (fancy sugar?? I'm not sure, I think is for decoration)
Canela: 5 gramos (1 cucharadita de café)(cinamon)
Ralladura de limón: 1 cucharada (lemon peel)
I know about the diferences between our measures, but if you look well, the quantities are 1 part of butter, sugar and flavor, and 1/2 (half) part of almonds

Se pone la mantequilla en un recipiente y se bate hasta obtener el punto de pomada
A continuación se agrega el azúcar y la ralladura de limón y se remueve nuevamente
Cuando la masa esta bien mezclada y su textura es homogénea, se agregan las almendras y la harina y se mezcla todo muy bien hasta que quede una pasta ligera.
Con la ayuda de un rodillo de cocina se estira la masa procurando que quede un grosor de 2 centímetros aproximadamente
Con la masa estirada se corta en porciones individuales con el porta pastas o bien dividiendo la masa y dándole la forma moldeándola con las manos
Se colocan los polvorones cuidadosamente en la bandeja del horno y se hornean a una temperatura media de 180º hasta que queden doraditos
Finalmente se sacan del horno y se dejan enfriar a temperatura ambiente.

Sandra Pulgar said...

this recipe came from here

there are others variations, this time from my own country.

Ashley said...

Thanks so much Sandra! I will try to get someone to translate what I cannot understand.

Kalkail said...

Better late than never?

250g Lard (or Butter the ingredient list states lard but the instructions below state butter, traditionally the recipe calls for lard)
250g Sugar
120g Toasted Ground Almonds
250g Flour
30g Confectioner's (aka Icing) Sugar
5g Cinnamon
1 tbsp Lemon Zest

Cream the butter, add the sugar and lemon zest and mix thoroughly.
When everything is thoroughly mixed and the texture is homogenous add the ground almonds and flour and mix until the dough just comes together.
Place dough on a (I assume lightly dusted with confectioner's sugar) surface and roll the dough out to a 2cm thickness.
Cut out individual portion with a cookie cutter, dividing the dough and forming shapes with your hards.
Place on a baking sheet and bake at 180ºC (350ºF) until golden.
Remove from the oven and baking sheet, allowing them to cool before serving.

*Note: No mention is made of when to incorporate the cinnamon, I would guess it is sifted into the flour. Personally I never liked mine with cinnamon but then again this cookie varies widely through Latin America and Spain. I usually had mine with sanding sugar or non-pareils on top.