Ground pecans and store-bought almond flour are substituted for wheat flour to make these polvoron gluten-free.
Prep Time 20 minutes
Cook Time 5 minutes
Servings 20 large polvorones
- ½ cup almond flour (store bought)
- ½ cup ground pecans (blanched, skin on)
- 1 cup powdered milk
- ½ cup white sugar (choose the finest available)
- 1 pinch salt
- 3 tablespoons melted butter cooled
In an oil-free pan, toast the almond flour and ground pecans over medium heat. About five minutes, tossing often, should be just enough time. Cool completely.
Stir together the cooled almond flour-nuts mixture, powdered milk, sugar and salt.
Pour in the melted butter and mix until well blended.
Press into a polvoron mold to shape (see notes below).
For best results, chill before serving.
We no longer use the sharp-edged polvoron molds made of tin because they rust easily, they are hard to clean and the edges are often too sharp that they can injure the hands.
These are what we use for making polvoron.
They are mooncake molds bought online. No rusting, no sharp edges and so easy to clean and store.
Use "mooncake mold" as key phrase when searching.