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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

3388.0. "spanish "POLVORONES" or Powder-Puff recipe wanted" by XSNAKE::HERNANDEZ (AVN has it NOW!) Mon Dec 23 1991 19:20

Hi,

I'm looking for a spanish holiday favorite called "POLVORONES" or
powder puffs. They are available everywhere in Spain during the
holidays and are soft cookie-like pastries made with almonds, flour,
sugar and lard (ugh!) which I would substitute with vegetable shortning. 
They are really tasty and popular but I have been unable to find a 
recipe for them in the states.

Any chance that any international cooks out there ever made these
goodies?

Thanks

Manny
T.RTitleUserPersonal
Name		DateLines
3388.1I love them too!MR4DEC::MAHONEYFri Dec 27 1991 10:2715
    My mother used to make the best "polvorones" ever! unfortunately, I
    don't have a recipe because she never used any.  I remember that she
    toasted almonds and then she grounded them and added to the flour along
    with a bit of cinnamon and a shot of 'aguardiente', she worked the
    whole thing with OIL, not lard, and sugar for a looong time and then she 
    shaped them in oval shapes (looked like slightly elongated cookies) and was
    baked till golden, then springled with powder sugar.  These
    "polvorones" keep for a long time without refrigeration, we used to
    have them during the whole month of December and mid part of Jan... but
    usually we ATE so many of them that they seldom lasted that long even
    if Mom baked tons of it! Home made polvorones are so much better than 
    comercial ones. I love them. Ahhh, those memories!
    (I wish I could help you).
    Regards, Ana
3388.4XSNAKE::HERNANDEZAVN has it NOW!Tue Dec 31 1991 13:3610
Chey,

I appreciate you coming through with this recipe!

I'm going to try them this weekend and will let you know how they
turn out.

Thanks 

Manny
3388.5Same cookie many different names.WMOIS::BOHNET_BThu Jan 02 1992 11:315
    These are similar if not the same as 'Mexican Wedding Cakes, Russian
    Tea Cakes and can be found in this file under assorted other names.  I
    have a cookbook that calls them Cresent cookies.
    
    Bon
3388.6WAREGL::HERNANDEZAVN has it NOW!Mon Jan 06 1992 15:4219
I made them this past weekend and they turned out wonderful.

Not nearly as sweet as I'm used to though so I decided to make a second
batch with increased sugar and decreased almonds. No go .....
The increased sugar gave them a more "cookie" feel and then they
hardened up.

I'll stick to the original recipe and I really do appreciate the
posting.

Re: -1

I was not aware that these were the same as other cultures used with
various names. I'll investigate these other too but I'm delighted with 
Chey's recipe anyhow.

Regards

Manny
3388.8In Lard's defenseLANDO::EBENSMary Jean Ebens - BXB2-2/G06Wed Jan 29 1992 12:436
    Re: .1
    
    Don't turn your nose up at "lard".  Nothing beats it for really FLAKEY
    pie crust.
    
    mj
3388.9Use lard...ELMAGO::BENBACAStarDust, That's what your are!Wed Mar 11 1992 23:374
    Lard is what makes these cookies and others such as Biscochitos really
    good. They just don't taste the same without it.
    
    	Ben