with powdered milk
I love Filipino Polvoron, homemade or store-bought. I haven't tasted its Spanish parent which is made with powdered almond. Spanish polvoron, unlike the Filipino cookie which is simply molded after mixing, is baked in a low heat oven for 30 to 45 minutes. They are not as crumbly and therefore easier and neater to eat.
Most recipes including the one in my Spanish cookbook have lightly toasted slivered blanched almonds ground to a fine powder. I just used blanched almond flour I got from Costco. I don't know if there is a difference in texture. I'm happy with the cookies and will use almond flour again when I get a craving for Spanish or Filipino polvoron.
1 cup almond flour
1½ cups all-purpose flour
12 tablespoons vanilla infused superfine sugar
½ tablespoon cinnamon powder
½ teaspoon lemon zest
¾ cup melted and cooled butter
- Preheat oven to 300° F.
- Toast almond flour and all-purpose flour in separate shallow pans for 15 minutes, stirring after 8 minutes. Let cool completely.
- In a large bowl, whisk together flours, sugar, lemon zest, and cinnamon powder. Stir in butter until evenly mixed.
- Mold into oblong or round shapes onto parchment-lined baking sheet/s.
- Bake in a preheated 250°F oven for 30 minutes or until light golden.
- Transfer cookies/candies still on parchment on the kitchen counter and let cool completely. Wrap individually in cellophane.
Substitute 4 tablespoons whole milk powder for cinnamon; prepare as above.