Best 2 Polvoron With Cashews Filipino Shortbread Recipes
Get ready to indulge in the delightful world of polvoron with cashews, a classic Filipino shortbread cookie that combines the richness of cashews with the crumbly texture of shortbread. This delectable treat is a favorite among Filipinos and a staple during special occasions and gatherings. Its unique flavor and melt-in-your-mouth texture make it an irresistible treat that will leave you craving more. With a few simple ingredients and easy-to-follow steps, you can create these delectable cookies in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect polvoron with cashews, a lip-smacking shortbread cookie that will tantalize your taste buds.
Let's cook with our recipes!
POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)
Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!
Provided by Pamelamb
Categories Dessert
Time 1h
Yield 30 Polvoron Cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
- Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
- Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
- In another large mixing bowl, sift together the powdered milk and the sugar.
- Add the flour mixture into the powdered milk/sugar mixture and stir well.
- Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
- Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
- If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
- If you don't have a molder (like me), use a mini cupcake pan:.
- Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
- Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
- If you want to, wrap each Polvoron individually with the cellophane paper.
POLVORON
Make and share this Polvoron recipe from Food.com.
Provided by psalonzo93
Categories Dessert
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Toast all purpose flour until light brown.
- Add powdered milk, iodized salt, margarine and mix evenly.
- ADD sugar into the flour mixture.
- put into a flat container and mold by a polvoron molder.
- Wrap polvoron in cellophane.
Nutrition Facts : Calories 261.9, Fat 11, SaturatedFat 2.7, Cholesterol 6.2, Sodium 246.8, Carbohydrate 36.6, Fiber 0.7, Sugar 17.5, Protein 4.4
Tips:
- Use a food processor or blender to grind the cashews until they are finely ground. This will help to create a smooth and even texture for the polvoron.
- If you don't have a food processor or blender, you can also use a mortar and pestle to grind the cashews.
- Make sure to use unsalted butter for the polvoron. Salted butter will make the polvoron too salty.
- If you don't have any powdered sugar, you can make your own by grinding granulated sugar in a food processor or blender until it is a fine powder.
- Be careful not to overmix the dough. Overmixing will make the polvoron tough.
- Bake the polvoron until it is just set. Overbaking will make the polvoron dry and crumbly.
- Let the polvoron cool completely before storing it. This will help to prevent the polvoron from crumbling.
Conclusion:
Polvoron with cashews is a delicious and easy-to-make Filipino shortbread cookie. It is perfect for any occasion, from casual gatherings to special events. With its rich and buttery flavor, and its delicate and crumbly texture, polvoron with cashews is sure to be a hit with everyone who tries it.
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