Polvoron is a Filipino-style shortbread made of toasted flour, powdered milk, sugar, and butter. Sweet, buttery, and easy to customize with different flavors, it’s a delicious snack or dessert and great for gift giving, too!
Every time I visit the Philippines, I make sure I bring at least a dozen polvoron molds back with me to the U.S. I love making different flavors of polvorones throughout the year but I always seem to misplace my molds and can’t find any when I need them.
Of course, when I DON’T need them, I find them everywhere.
What does Polvorones Mean?
Polvoron is a type of shortbread popular in Spain and its former colonies in Latin America and the Philippines. As its name which comes from the Spanish word polvo (“powder” or “dust”) suggests, it’s a soft, crumbly confection made of flour, milk, sugar, fat, and nuts.
While the traditional Filipino version uses powdered full cream milk, toasted flour, sugar, and butter or margarine, other ingredients such as ube (purple yam), strawberry, pinipig (crispy rice), cashew, and cookies are also commonly added as flavor variants.
The mixture is shaped into small portions using tin molds and then wrapped individually in colorful cellophane or Japanese paper to maintain freshness.
Tips on How to Make Polvoron
- I find the ratio of 2 cups toasted flour, 1 cup powdered milk, 1 cup sugar, and 1 cup melted butter yields a buttery and crumbly but sturdy texture. Combine the mixture until slightly moistened; if it feels a bit dry, add additional melted butter in 1 tablespoon increments.
- Make sure to pack the molds as compact as possible to keep the polvoron from falling apart.
- You can also freeze them before wrapping for about for 3 to 5 minutes or until firm to help them hold shape.
- Want another layer of yum? Freeze and then dip in melted white or dark chocolate!
Looking for more sweets and snacks? Check out this yema or pastillas recipe.
Ingredients
- 2 cups flour
- 1 cup full cream milk
- 1 cup sugar
- 1 cup butter, melted
For the Pinipig Flavor
- 1/2 cup pinipig
For the Cashew or Peanut Flavor
- 1/2 cup unsalted cashew or peanut
For the Cookies and Cream Flavor
- 6 Oreo cookies
- 1 tablespoon butter, melted
Instructions
- In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
- In a bowl, whisk together toasted flour, powdered milk, and sugar until well-combined. Add butter and continue to stir until well-combined.
- Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
- Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
- Wrap individually in cellophane or Japanese paper wrappers.
For the Pinipig Flavor
- In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well-combined.
For the Cashew or Peanut Flavor
- In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well-combined.
For the Cookies and Cream Flavor
- Scrape off cream filling from cookies.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mary Christine R. Jayme says
this is really nice ^^ ty for the instructions ^^