One of the many many sweets and snacks that Filipinos inherited (and made a better version of) from the Spanish is polvorones. The Spanish polvorones are baked after shaping by hand, they're not quite cookies nor shortbread, somewhere in between. The candy-like Filipino polvoron is never baked but the flour is also toasted before mixing with sugar, powdered milk and butter, then shaped using either a round or oval mold that are made in the Philippines and nowhere else (they can be purchased from Filipino groceries or eBay). I grew up eating plain polvorones and sometimes the ones with crushed peanuts or toasted sesame seeds but recently various flavors and add-ins have been popping up in the Filipino grocery: the ubiquitous buco-pandan, ube, langka, crispy rice or pinipig, crushed oreo cookies, and the latest, graham crackers. Well, why not join the crowd and here is my contribution: raw cacao nibs. They are so addicting! What's not to love: sugar, butter, milk, and raw crunchy bitter chocolate. Mmmmmm.
Peruvian raw organic cacao nibsThe package says they are nutritious and I think these are highly recommended by vegans who advocate eating raw food. I bought the cacao nibs to add to candies, baked goods, and to eat with cereals but I also love munching on them like peanuts. They are a teeny bit bitter, they are pure chocolate after all, but I love extremely dark chocolate anyway. Cacao nibs, a guilt-free and healthy super yummy snack.
4 cups flour
3/4 cup powdered milk
1½ cups super-fine sugar
1 cup very soft butter
- Toast flour in a skillet or in a 300°F oven for about 10 minutes until light brown.
- Into a bowl, sift toasted flour, milk, and sugar. Add the butter and mix thoroughly.
- Fill mold and press lightly, unmold onto individual pieces of rectangular or square (depending on the mold) multi-colored or white tissue paper, twist ends of paper.
- Tip: To prevent crumbling, refrigerate unwrapped molded polvoron for a few minutes or until set.