Thursday, April 14, 2011

Mexican Wedding Cookies- Polvorones

yield: two dozen

1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners' sugar, for dusting


1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.

2. Preheat the oven to 375°F

3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.

4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.

5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.

6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.

7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.

8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.

9. Allow the cookies to cool on a baking sheet for a few minutes.

10. Dust with confectioners' sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond's for 1 cup all-purpose flour.

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