POLVORON DE ALMENDRAS

Coined from the word polvo (meaning powder), polvoron is another favourite Philippine sweet that is of Spanish origin. It is a type of unbaked shortbread. Unlike the Spanish original, Philippine polvoron is made with butter instead of lard. I added crushed turron de almendra (a Spanish nougat confection with toasted almonds, traditionally eaten at Christmas) to add a seasonal flavour twist. The only cooking involved is toasting the flour. All the ingredients are then just mixed before forming them in the usual oval shapes using  a special polvoron press. Any mould with a plunger can be used such as a butter pat mould or pastry cutter. The simpler shapes will be easier to wrap.

A pastry cutter, polvoron press, or butter pat 
mould may be used to form the polvoron.

Ingredients:

2 c. plain flour
1 c. powdered milk
3/4 c. sugar
1 1/2 c. turron de almendra crumbs (pulverize in a food processor)
1/2 c. butter, melted

Method :

In a pan, toast the flour on low heat until light brown in color (about 10 minutes). Take the pan off the heat and add the rest of the ingredients, except for the butter. Mix very well with a spoon, pressing on the mixture to distribute the turron crumbs well. Add the melted butter and stir until thoroughly mixed.

Press the mould firmly into the mixture.

Using a polvoron mould, press firmly into the mixture, packing it well and moving from side to side to make the surface even. Carefully unmould into a tray. Refrigerate until firm before wrapping in cellophane.

To make plain polvorons, just omit the turron de almendra. The turron may also be replaced with peanut brittle to vary the flavour. Do not add the full amount of sugar at once. Some peanut brittles are very sweet.


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