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.”
Reynaldo says
Hello,
I just want to clarify one thing, do you mean refrigerate before wrapping or freezing before wrapping. To answer one of your letter sender, there's a gluten free all purpose flour in the store. Thanks.
Lalaine Manalo says
Hello Reynaldo,
I like to freeze them for a few minutes before wrapping to sturdy them up a little. And thanks for the info!
Ramiel Deals says
Hi po. What's the difference between butter and margarine?
John mico says
How many polvoron can i make in 1 kilo of flour in that molder
Cristeta Ramos says
Hello po ms lalaine, maraming salamat po sa lahat ng recipe , i love it talaga,,
Lalaine says
Thank you so much, Cristeta! I am glad nagugustuhan mo ang mga recipes and find them helpful 🙂
Mai Perez says
Hello po, puedi po ba gumamit mg powder milk na may vanilla flavor? Thanks po
Lalaine says
Yes, you can use the flavored milk. Of course, medyo iba lang konti ang magiging lasa but I think vanilla flavor will go well in polvoron 🙂
angelina s, sevilla says
where can we buy the polvoron presser
Lalaine says
I bought mine when I went home to the Philippines but I think Seafood City grocery chain carries them as well (they're mostly in Southern California). Your best bet is probably online at Amazon.
Cassie says
Hi!
In your opening it says "Polvoron is a Filipino-style shortbread made with toasted rice flour, powdered milk, sugar, and butter" but in the recipes says flour. Please, can you tell me, which types of flour can be used for this recipe? ( I am gluten intolerant and use many different types of flour. In cooking/ baking.) I would really like to make these! Thank you 🙂
Ra says
Hi, do you use unsalted or salted butter? Thanks
Lalaine says
I use unsalted 🙂
Anne says
Hello, Miss Lanlaine! Thanks for the recipe. My friends and I are just wondering how many grams would each polvoron be after we make them. Hope you can respond soon 🙂
Anne says
Hello, Miss Lanlaine! My friends and I are just wondering how many grams each piece of polvoron would be if we use this recipe. Thanks in advance 🙂
Polinar,Myra Kristina C. says
Hi Ma'am,
I tried your recipe and my kids love's it... and I'm planning to sell it.for my additional income. I'm concerned about the life span of the polvoron based on your recipe..
Thanks
My
Minette says
Hello po! I tried this recipe the other day. Storing it to the fridge for quite some time really helps. However, after few hours it wasn’t that stiff anymore. It returned back to its consistency right after molding. What i meant is that, yes, it still on its shape but when I tried to pick up a piece sobrang daling mabasag up to the point that I couldn’t pick kahit isa. Nevertheless, I followed the exact measurement that was mentioned in the recipe. May I know your thoughts? 🙂
Joshua says
Hi po.
Lalaine says
Hello 🙂
Joshua says
Hi po, I'm your kababayang pinoy from Philippines. I just wonder if pwede bang maging alternative na ingredient ang Avocado na kapalit para sa Margarin o Butter? and what is your full name po, I just need it for my research. Kahit last name lang po. Thank you.
Lalaine says
Hello Joshua,
I've never tried making polvoron with Avocado although I've seen it used as an alternative for butter/oil in baking. My name is Lalaine 🙂
Faye says
Thank you for the recipe! I especially appreciate the tip to freeze before wrapping - that makes such a difference! Thank you!
Lalaine says
You're welcome, Faye. I am glad you enjoyed the recipe and found the tips helpful. 🙂