Polvoron is a Filipino-style shortbread made of toasted flour, powdered milk, sugar, and butter. Sweet, buttery, and easy to customize with different flavors, it's a delicious snack or dessert and great for gift-giving, too!
Every time I visit the Philippines, I bring at least a dozen polvoron molds back with me to the U.S. I love making different flavors of this Filipino shortbread throughout the year but I always seem to misplace my molds and can't find any when I need them.
Of course, when I DON'T need them, I find them everywhere.
What are Polvorones
Polvoron is a shortbread popular in Spain and its former colonies in Latin America and the Philippines. As its name, which comes from the Spanish word polvo ("powder" or "dust") suggests, it's a soft, crumbly confection made of flour, milk, sugar, fat, and nuts.
The traditional Filipino version uses powdered full cream milk such as Nido brand, toasted flour, sugar, and butter or margarine but other ingredients such as ube (purple yam), strawberry, pinipig (crispy rice), cashew, and cookies are also commonly added as flavor variants.
The mixture is shaped into small portions using tin molds and then wrapped individually in colorful cellophane or Japanese paper for presentation.
Helpful tips
- I find the ratio of 2 cups toasted flour, 1 cup powdered milk, 1 cup sugar, and 1 cup melted butter yields a buttery and crumbly but sturdy texture. Combine the mixture until slightly moistened like a wet sand; if it feels a bit dry, add additional melted butter in 1 tablespoon increments.
- Pack the molds as compactly as possible to keep from falling apart. You can also freeze them before wrapping for about 3 to 5 minutes or until firm to help them hold shape.
Make them extra special
Besides adding nuts, crushed cookies, cereals, and other flavorings, you can give these buttery cookies another layer of yum with a chocolate coating. Freeze the polvoron and then dip them in melted white or dark chocolate!
How to serve and store
- The buttery cookies make a great snack or dessert and are best enjoyed at room temperature.
- Store in an airtight container to maintain freshness. Refrigerate for up to one week or freeze for up to 3 months.
More sweet treats
Ingredients
- 2 cups flour
- 1 cup powdered full cream milk (Nido)
- 1 cup sugar
- 1 cup butter, melted
For the Pinipig Flavor
- ½ cup pinipig
For the Cashew or Peanut Flavor
- ½ cup unsalted cashew or peanut
For the Cookies and Cream Flavor
- 6 Oreo cookies
- 1 tablespoon butter, melted
Equipment
- 1 Polvoron mold
Instructions
- In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
- In a bowl, whisk together toasted flour, powdered milk, and sugar until well combined. Add butter and continue to stir until well combined.
- Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
- Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
- Wrap individually in cellophane or Japanese paper wrappers.
For the Pinipig Flavor
- In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well combined.
For the Cashew or Peanut Flavor
- In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well combined.
For the Cookies and Cream Flavor
- Scrape off cream filling from cookies.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well combined.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Rosanna says
What can I substitute for the Polvoron mold?
Tyler says
One thing I found to work was the top of a mason jar. Once you compact it, push down on the lid while actually unscrewing the ring off of the Polvoron. With it being so compact, it twists off pretty easily!
Rebecca Panganiban says
Just like attending a cooking school.
Thanks for sharing the delicious recipes ♥️♥️♥️
Mia says
We love the recipe you've provided, it's really good
Lalaine Manalo says
Thank you so much!
Mary Jane Tan says
SOOOOOO GOOD!!
We ended up having just a few finished product because my boys kept eating while they were making it.
Tasted like childhood 🙂
Madelene says
Thank you for sharing! Where could I find polvoron wrapper!, try candy wrappers it doesn’t work it crumbles.
Lileth Rose says
I will try your recepy. Thank you for your kawalingng pinoy program.
Nena says
Please DON'T say this dish is Filipino when infact it's SPANISH FROM SPAIN. You have no idea
Him says
Nena, Did you actually even read the whole post?! Look at the section titled, "What are polvorones." No one said Filipinos created the recipe. The author specifically said that this is Filipino version of a Spanish cookie.😄☺️
Amber says
You realize they are Filipino because the Philippines were colonized by Spain. Their culture including these cookies were impressed up ones the Filipino people. I think they have an idea.
Millie says
Made this and 1 cup melted margarine is too much sobrang basa so i have to add more and more of powdered milk to make it to right consistency. What have i done wrong?
Henrietta says
Mine turns out to be brown once i add the melted butter. I also combine everything while toasted flour still hot. Need ba palamigin muna ang toasted flour before ihalo?
Pam Mantuano says
This is my first time to make polvoron. I made plain polvoron and it tastes so good. My son likes it so much! Next time i will make polvoron with cashews.