Polvoron

Polvorón, or Pulburon as we call it, is a type of a crumbly shortbread that originated from Spain. It is so crumbly that care must be taken when eating it. It is usually made with flour, sugar, milk, and nuts. Here in the Philippines, it is considered more of a candy than an actual bread and is popular during Christmas, but is available all year round. They are available in different flavors like Cookies n' Cream, Chocolate, or the classic Pinipig, which is pounded immature glutinous rice. Here we are going to make Almond Polvoron.

    

There is even a popular parlour game here where you eat a whole polvoron and then you say a tongue twister or a phrase. It's like the "cinnamon challenge", except it tastes better and it's less painful. If you want to try it, here is a simple recipe to make some almond polvoron, you can also use a different kind of nut:

Almond Polvorón

Notes [ HEAD: Toasted Flour, HEART: Almond, BASE: Milk ]

Ingredients [makes 15 tablespoon-sized polvoron, loosely based from Ang Sarap]

1/2 c. all purpose flour

1/4 c. powdered full cream milk

1/4 c. sugar

1/4 c. roughly ground roasted almonds [can be change to any nut, or more traditional, pinipig]

1/4 c. melted butter 

Directions

1. Sift flour, then lightly toast on a pan until it is light brown in color. Turn off heat.

2. While the flour is still hot, add the rest of the ingredients.

3. Using a small mould [like a cylindrical shaped measuring tablespoon or a medicine cup], compress as much polvoron as possible, then lightly tap to release the polvoron. If you are using a polvoron moulder, compress and release using the mould's presser.

4. Refrigerate for firmer polvoron, then serve.

If you also want to make Polvoron Cupcakes, you might want to double this recipe as you need 1 tablespoon more polvoron than this could make. You would then have polvorons and polvoron cupcakes, double the fun! You could also make White Chocolate Polvoron Cupcakes just like the one made by Double Delights.