Recipe: Polvorones (Mexican Wedding Biscuits)
Polvorones are little melt-in-your-mouth Shortbread cookies that are made with crushed nuts and coated with powdered sugar. They also have a hint of Cinnamon.
I first tasted this heavenly biscuit when we were on holiday in Los Angeles, California and we were eating at a Mexican restaurant called Camacho’s Cantina. After eating some superb Mexican food the waiter came with a plate of these gorgeous biscuits to sweeten the mouth! I was in love!
After a little research, I decided to make my own… and OMG – these are the most divine cookies you will wrap your lips around! And so easy to make too!
I made 3 versions: with Almonds, Salted Cashew and Walnuts…the kids couldn’t wait to dive in!!! My version also has Rice flour.
Butter – 226g
Sugar – ¾ cup
All Purpose Flour – 1 cup
Rice flour – 1 cup
Almond meal – 1 ½ cup (You can also use crushed Walnuts or Cashews)
Salt: ½ tsp
Vanilla extract – 1 tsp
Cinnamon (ground) – 1 tsp
For Garnish: powdered sugar
Cream the Butter and Sugar until smooth and fluffy. Add in flours and the ground nuts. Slowly fold in. Add flavourings and mix.
Once the dough comes together, form a log and wrap in clingfilm and place in the fridge to chill for about 45 minutes.
Pre-heat the oven to 165°C. Cut the cookie log into thick slices. Place on a parchment lined baking tray at about an inch apart. Bake for 18-20 minutes. The cookies should remain pale.
Place the powdered sugar in a bowl.
Cool the cookies for 5 minutes on the baking tray. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies onto a rack to cool completely. Once cooled, store them in an airtight container. You need to make sure the cookies are completely cooled before storing them otherwise they will get soggy.
Sit back and devour with a cup of tea! Heaven!
The cookies can be prepared upto 2 days ahead.