Polvorones

In my previous blog post, I wrote about “Polvoron”. I thought that it could be something new non-Filipino readers so I tried to search some information about it so that I could provide an idea about it.

However, when I started Googling it, I was surprised with its long history. According to Wikipedia, polvorón is a type of Andalusian shortbread of Levantine origin popular in Spain and Latin America and other ex-spanish colonies such as the Philippines during Christmas. It is made of flour, sugar, milk, and nuts.

Andalusia is an autonomous community in Spain, the most populous and the second largest, in terms of land area. It is south of the Iberian peninsula or extreme southwest of Europe, which includes modern-day states Portugal, Andorra, the British Overseas Territory of Gibraltar and a very small area of France. Food in this particular region has become popular of which, Andalusian dessert polvorones or almond cookies from Estepa, a municipality in its capital city Seville is one.

Furthermore, Andalusian polvorones is characterized as a shortbread or a type of unleavened biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. Such baking style is said to have influenced by Levantine cuisine, which have originated from the Mediterranean lands east of Italy.

Presently, Polvoron is a famous dessert not only in the Philippines but also in Spain, Mexico and in the United States.

The simple word “polvoron” has taken me to Europe, Mediterranean and South East Asia to as early as the medieval era.

So much with theories. Perhaps, it is better to have a good taste of it. Here’s a simple polvoron recipe that I have come across the net.

Ingredients:

4 cups cake flour

2 cups powdered milk

2 cups white sugar

1 cup butter or margarine (melted)

Instructions:

Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly. Add powdered milk, toss for another 5 minutes. Cool. Add sugar and melted butter. Mix well. Pack well in mold. Wrap in tissue or Japanese paper.

For commercial purposes: Instead of cake flour, use 5 cups all-purpose flour and 1 cup powdered milk.

Let’s taste it!