These Christmas Spice Polvoron cookies are made with toasted almond flour, powdered milk, coconut sugar and vegan butter. Even better is that there is no baking involved! Add it to your festive cookie box.
This no bake cookie has traveled around the world. It has been said that earlier versions of Polvoron came to Spain via the Arabs during the Ottoman Empire. Then through the colonization of the Philippines of Spain came this cookie.
Traditionally it’s made with roasting some flour in a skillet until it is nutty and fragrant.
On my last visit to Seafood City (the Filipino-American Supermarket), they had these Polvoron molds in stock from the Philippines. I don’t know why but I bought 5 for some reason. You actually only need one.
These are not easy to come by even on trusty Amazon, but you can also use these mini moon cake molds. Basically anything where you can compact an ingredient and then press down on it to release the molded cookie.
Since it’s Christmas and all I thought I would add some Christmas spices to give the cookie a bit of warmth.
Christmas spices that I used were:
I find that just a pinch of each, but with a good helping of cinnamon is the perfect balance of flavor.
As I mentioned earlier, the traditional Filipino recipe is made by toasting flour. In my version I toasted some almond flour instead. I did this over low heat. There will be a temptation of upping the temperature to make the process faster, but don’t.
In about 5 minutes or so you can start to smell the almonds start getting fragrant. You just want to do it to the point of releasing the flavor and then stop.
The basis of this recipe is only 4 ingredients.
I replaced the flour with almond flour, used coconut sugar in place of regular sugar and used vegan butter instead of regular butter. The only thing I kept constant is the powdered milk. It still gives you that taste of familiarity, but then the cookie is made with more nutrient dense ingredients. Which is what I am all about.
To make the cookie all you need to do is throw all the ingredients in a bowl. Mix well. Add in the butter and then mix until you get something that is the texture of wet sand. Just like building a sand castle on the beach it needs to be wet enough to hold it’s shape. Too dry and it will fall apart. Too wet and it will just cave into itself.
Leave the ingredients in the bowl and dip the mold into the deepest part of the mixture. Wiggle it around to make sure it’s all packed in. Over a baking tray unmold the cookie by pressing down on the handle release the cookie. Repeat.
To make this cookie even more special and festive I dipped it into some melted chocolate mixed with some coconut oil. I find that is the trick to get super shinny chocolate without the need to temper. It also thins it out a little, but still hardens. To make this step easier on yourself, freeze the cookies for at least 10 minutes.
As a finishing touch I added some cocoa nibs for some extra crunch.
All in these took 30 minutes to make. It will even take less time to make if you wish to skip the chocolate dipped part. I will leave that up to you. It’s great served up with some fresh ginger tea (hot water and fresh ginger slices).
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