Polvorones from Mexico

Ingredients for 1 servings:

• 65 g nuts (hazelnuts, walnuts, almonds), ground
• 230 g butter, unsalted or margarine, room temperature
• 30 g powdered sugar
• 1 vanilla pod(s) or 1 packet of vanilla sugar
• 260 g wheat flour (type 405)
• ¼ tsp salt
• 120 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

melt in your mouth. Makes about 40 pieces.

Beat the warm butter and powdered sugar with a hand mixer for 2 minutes until fluffy. Add the seeds of one vanilla pod. Combine the flour and salt, adding a tablespoon at a time. Add the ground nuts. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or until it noticeably firms up). Line 2 baking sheets with parchment paper. Form the dough into 2 cm balls (you can use 2 teaspoons to help you do this, then reshape them with floured hands if necessary). Arrange them on the parchment paper so that there is about 4-5 cm between two polvorones (I fit about 4 x 5 polvorones on one baking sheet). Once the first baking sheet is ready, preheat the oven to 180°C (fan oven). Finish the second baking sheet and place both sheets in the center of the oven. Bake for 12-15 minutes (or until the edges begin to brown). Remove the polvorones from the oven and let them cool for about 5-10 minutes. In the meantime, put the powdered sugar for the topping into a small bowl and set aside two teaspoons. After the cooling time, carefully remove one polvoron at a time from the baking paper with a knife (they will crumble easily) and dip them in the powdered sugar. Using two teaspoons, roll each polvorone in the powdered sugar until a thin white layer is applied to all sides. Then, using a teaspoon, carefully place the polvorones on a large plate, ensuring the powdered sugar coating remains (practice makes perfect!). If there is still some powdered sugar left, use a sieve to dust it over the finished polvorones. Polvorones, also known as “Mexican wedding kisses” or “Russian tea cakes,” are also great for the Christmas season! Best enjoyed warm.