Monday 7 October 2013



I had a great fun baking Polvorones together with a few friends at my house on last weekend.

I love the Polvorones, which my boss brought back from Philippines. The texture is like shortcakes, which is very soft, creamy and crumbly.

These Polvorones, which we made tasted more like almond cookies.  The texture is crumbly, buttery, sweet and slightly crunchy.  I think it’ll taste fantastic for dipping it in the hot chocolate.

Here u go, the recipe for Polvorones, adapted from Okashi Cookbook.


110g       All-Purpose or Pastry Flour, sifted
100g       Unsalted Butter, at room temperature
40g         Confectioner’s (Icing) Sugar
50g         Ground Almond

(1)Preheat the oven to 300°F (150°C)

(2)Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely.

(3)In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flour and mix until smooth dough is form.

(4)Roll out the dough to a thickness of 10mm( 1/2 inch).

(5)Using a cookie cutters, cut out desired shapes and transfer them to a baking pan. Gather up and reroll the scraps and cut out more cookies.

(6)Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.

(7)Dust the cookies with some confectioner’s sugar, if desired. Store in an airtight container to keep them crisp 

According to Okashi Cookbook, Polvorones is a traditional Spanish cookie.  It is also known as Mexican wedding cookies as it is traditionally served at weddings celebration and festive occasions like Christmas.

The cookies are rich and crumbly.   The cookies can be in plain vanilla by itself and also in many variations.  You can have it in almond, peanuts, hazelnut and even cinnamon.  For this, I chose almond because I still have some ground almond which was left over from making macaroons.

I got this recipe from Okashi Cookbook by Keiko Ishida.  This is the 1st time I own her cookbook.  I like Okashi Cookbook for a long time.  I’m glad I finally own one.   Since I’m entitled 20% discount from our local bookshop, I also bought 2 other cookbooks at the same time -  AllanBakes and a Taiwanese Chef.  These will be the beginning of my cookbooks collection and I’m going to contribute the recipes to Cook-Your-Book hosted by Kitchen Flavours.

Cook-Your-Books is all about cooking or baking from your many cookbooks or magazines that you have collected over the years.  It’s time to get those books (or magazines) out of the shelves, and start to cook or bake.

This is my 1st post contributed to Cook-Your-Books and it is linked with Cook-Your-Books #5 hosted by Kitchen Flavours

Go!  Visit the link.  You’ll get to see many recipes contributed from the food bloggers.



  1. Hi Amy,
    Your polvorones looks wonderful! I have never made these before and would love to one day! A fun and wonderful weekend, get together with friends, enjoying these lovely cookies, over a cup of tea! How very nice!
    You have a couple of lovely new cookbooks! Looking forward to see more your baking!
    Thank you for linking to CYB and for the mention!
    Have a great week!

  2. Beautiful polvorones Amy. They really look like shortbreads.

  3. Hi Amy,

    I have this Okashi book for the past 3 years but feeling ashamed that I have not bake any of its recipes yet. I have heard many great reviews of this particular polvorone recipe.

    Your polvorones looks yummy...