Best 2 Walnut Cookies Polvorones Recipes
In the realm of delectable cookies, Polvorones stand out as exquisite confections that embody the essence of Spanish culinary artistry. These melt-in-your-mouth treats, originating from the Andalusian region of Spain, have captivated taste buds for centuries with their crumbly texture, rich nutty flavor, and distinctive powdered sugar coating. Polvorones, whose name translates to "powdery" or "dust," are traditionally prepared during the festive season, particularly around Christmas time, and hold a special place in Spanish culinary heritage. Join us on a delightful journey as we explore the art of crafting these delectable cookies through a collection of carefully curated recipes that showcase the versatility and timeless appeal of Polvorones. From classic almond-based variations to innovative flavor combinations that incorporate ingredients like orange zest, chocolate, and coconut, these recipes provide a comprehensive guide to creating these beloved Spanish cookies in the comfort of your own kitchen.
Here are our top 2 tried and tested recipes!
POLVORONES: GROUND WALNUT COOKIES
Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.
Provided by Marcela Valladolid
Time 2h8m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.
WALNUT COOKIES (POLVORONES)
In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
- Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
Tips:
- Use blanched and finely ground almonds or almond flour for a smooth and consistent texture.
- Toasting the nuts enhances their flavor and aroma.
- Chill the dough before baking to prevent spreading and ensure a crisp texture.
- Roll the dough thinly for a delicate and flaky texture.
- Bake the cookies in a preheated oven to ensure even baking.
- Let the cookies cool completely before storing them in an airtight container.
Conclusion:
The various recipes in this article offer a delightful array of walnut cookies, each with its own unique flavor and texture. Whether you prefer the simplicity of classic polvorones, the nutty richness of chocolate-dipped walnut cookies, or the elegant presentation of walnut-stuffed dates, there's a recipe here to satisfy every palate. With careful attention to detail and the use of high-quality ingredients, these cookies are sure to impress your friends and family. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the versatility and deliciousness of walnuts.
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