Below, an excerpt from Food Timeline about Mexican Wedding Cookies:
“Food historians trace the history of these cookies and cakes to Medieval Arab cuisine, which was rich in sugar. Small sugar cakes with nuts (most often almonds) and spices were known to these cooks and quickly adopted by the Europeans. This sweet culinary tradition was imported by the Moors to Spain, diffused and assimilated throughout Europe, then introduced to the New World by 16th century explorers.”
These are sturdy but melt in your mouth cookies that are perfect as small treats and gift ideas. They stand up to the mail services, if you ever want to surprise a loved one with Polvorones in the mail. The recipe below is a guide, one in which you can definitely change and substitute ingredients in. Use whole wheat flour instead of all purpose, for a healthier version; grind your own nuts to use as the flour, being creative and trying new ones like pistachios or pecans. And the nut butters? Possibilities are endless with nut butters in all flavors: almond, pecan, cashew, walnut, and even macadamia! For the finishing touches, add spices to the powdered sugar for an extra level of flavor. 
Polvorones de Almendra
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
These Polvorones de Almendra are melt-in-your-mouth cookies with a rich almond flavor, perfect for gifting or enjoying with a cup of coffee.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon fine vanilla salt
- 2 tablespoons granulated sugar
- 2 tablespoons almond flour
- 1 tablespoon cornstarch
- 1/4 stick butter, softened
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, vanilla salt, granulated sugar, almond flour, and cornstarch until well combined.
- In a separate bowl, soften the butter in the microwave until just softened, not melted. Add the almond butter and vanilla extract, mixing until smooth and creamy.
- Gradually add the dry ingredients to the butter mixture, stirring until a dough forms. The dough should be smooth and slightly sticky.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as they should remain pale in color.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar until fully coated. For an extra touch, you can add a pinch of cinnamon or nutmeg to the powdered sugar before coating.
Notes
These cookies are sturdy enough to be mailed as gifts. You can substitute whole wheat flour for a healthier version or experiment with different nut butters like pecan or cashew. Adding spices like cinnamon or nutmeg to the powdered sugar can enhance the flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3
- Sodium: 35
- Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 5
