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.”
JL says
Why does your recipe say cream milk but the instructions say powdered milk?
Lalaine Manalo says
Nido is full cream powdered milk 🙂
Cheng says
Have you ever tried this using almond flour?
Lucia says
Just so you know is not actually a Filipino sweet. It has his origin in Spain, where it Is still a traditional Spanish Crhistmas sweet. It was introduced by the Spaniards during the Spanish settlement . And it has virtually not changed ever since. Originally is maid with lard instead of butter.
Tango says
I'm slightly confused, because the ingredients list calls for "1 cup full cream milk", but the directions and the description talk about powdered milk. Which is it, and it if's the full cream milk - please define that term.
Christine says
Hi what is the shelf life and storage?
cath says
Gaano kahaba po ang shelf life nito?
Angelica Lorenzana says
Thank you for this recipe! It will help me so much cause I'm planning to sell polvoron for an extra income.
Jeraldine says
Takes just like the polvoron I had in the Philippines! Thank you ate! ^.^
Lalaine Manalo says
You're welcome 🙂
Krizelda says
Hi po mam tanong Lang po ano pong name Ng pang hulma nyo at Saan pwd makabili nun? Hulma para po mabuo Bago balutin.
Kc says
Hello. Gano po katagal ang shelf life nito? Pwede po ba sya store sa ref? Thanks
Kim Reambonanza says
Hi! How long does a homemade polvoron lasts? Or expires?
Epifanio Santiago says
What seems the problem. We follow your ingredients, and the sweetness was perfect. But the texture is different from what you are showing. It was rough and clumsy. Please advise.
Celeste says
Pwede po mahingi ang costing sample, operating expenses & computation ng selling price ng polvoron, project lang po. Thanks po
Mae says
My polvoron turned out too grainy because of the white sugar. Would it be possible to use confectionar's sugar for a finer texture?
Ma.elena says
Hello..may i ask..how long does the shelf life of polvoron can store?.i made graham with cookies, graham with nips polvoron,peanut polvoron and cookies and cream..hope you view my comment..thank you.
Alvin Alonte says
I tried to do it, but unfortunately nung ipapack ko na sya medyo buhaghag sya, hindi sya nagfifirm... hindi ko alam kung over cook ba yung mga ingredients or may kulang pa... exact ratio naman ako