... Polvorones Recipe {Or Mexican Wedding Cookies!} | Dance of Stoves

Polvorones Recipe {Or Mexican Wedding Cookies!}

polvorones
We are on December 1, and we already bring you the first recipe for Christmas sweets, some classic polvorones in a vegan version. 

It took us so long to wait because we have a sweet tooth, but the wait was worth it.

I know there is still enough left for Christmas, but I like sweets so much (and especially nougats) that it is difficult to resist when you go to someone's house or when you are shopping at the supermarket, they are everywhere!

polvorones
Polvorones, mantecados and nougat bring back memories of my childhood because they have never been lacking in my house and because they were the ones I liked the most. 

Also Read: Vegan And Gluten-Free Chocolate Polvorones

The downside is that most of those that sell contain animal fat; that's why we wanted to make this 100% vegetable recipe, which has nothing to envy the original. 

In addition, it is healthier and somewhat lighter (although not much, so that we are going to fool ourselves).

polvorones step by step
To make the polvorones, you can use a round pasta cutter, although we have made them with our hands. 

Also Read: How To Cook Perfect Quinoa

You take a portion of the dough (depending on the size you want to give the polvorones), make a ball and squash it until it has the shape of the photo above. 

Then you sprinkle a little sesame or sesame seeds, and they are ready to bake. 

It is also typical to sprinkle a little icing sugar on them when they are done, but we try to avoid white sugar as much as possible.

Also Read: Baked Vegetables And Tofu With Quinoa

polvorones
As for the ingredients, we recommend using mild olive oil not to add too much flavour

To sweeten the polvorones, we have used agave and sugar, but you can substitute the agave for another syrup or add just sugar. 

We have not been able to use the only agave because if we added the necessary amount to make it sweet enough, the dough would be very liquid. 

If we added more flour or almonds to harden it, it would be bland again, so the solution was to add some brown sugar, which is healthier than white.

And do you like to wait for the Christmas lottery to eat nougats, or are you one of those who start eating them soon?

Also Read: Easy Vegan Eggnog Recipe

polvorones
Polvorones

polvorones
Polvorones are rich, shortbread-like cinnamon cookies, also known as Mexican Wedding Cookies.

  • Author: Dance of Stoves
  • Preparation: 10 minutes
  • Cook: 30 minutes
  • Total: 40 minutes
  • Servings: 20 units (1x), 40 units (2x), 60 units (3x)
  • Category: Desserts
  • Cuisine: Mexican

Ingredients SCALE (1x)

  • 200 millilitres of oil
  • One teaspoon cinnamon
  • 350 grams of flour
  • 125 grams of ground almonds
  • Six tablespoons agave syrup
  • 50 grams of brown sugar

Ingredients SCALE (2x)

  • 400 millilitres of oil
  • Two teaspoon cinnamon
  • 700 grams of flour
  • 250 grams of ground almonds
  • 12 tablespoons agave syrup
  • 100 grams of brown sugar

Ingredients SCALE (3x)

  • 600 millilitres of oil
  • Three teaspoon cinnamon
  • 1050 grams of flour
  • 375 grams of ground almonds
  • 18 tablespoons agave syrup
  • 150 grams of brown sugar

Instructions

  1. We mix all the ingredients in a bowl until we get a compact and somewhat sticky dough. As the dough does not have an egg, you can try it raw to rectify the sugar, cinnamon or ground almonds to your liking.
  2. You take a portion of the dough (depending on the size you want to give the polvorones), make a ball with your hands and squash it until it has the shape of the photo above.
  3. We place the polvorones on a tray with baking paper and sprinkle them with sesame or sesame seeds.
  4. We put them in the oven (previously preheated) at 170 degrees for about 30 minutes in the central height of the range, with heat up and down. The time may vary depending on the stove you have.
  5. We take out the polvorones and let them cool completely. The polvorones have to come out of the oven golden brown, and you also have to take into account that they harden more when they cool, although they should not be raw when you take them out.

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