Brown Butter Polvorones are a delightful twist on the classic Spanish almond cookie. I find their rich, nutty flavor and crumbly texture hard to resist. The secret ingredient? Brown butter. It transforms these cookies into something truly special. If you’re curious about how to make them and elevate your gatherings, stick around. There’s so much more to discover about these exquisite treats and what pairs beautifully with them.
What kind of recipe is it?
Brown Butter Polvorones are a delightful twist on the traditional Spanish shortbread cookies, known for their crumbly texture and rich, nutty flavor.
The use of brown butter elevates these cookies, imparting a deep, toasted aroma that complements the sweetness perfectly.
Ideal for special occasions or holiday gatherings, they’re perfect for anyone who appreciates a sophisticated yet simple treat.
Whether enjoyed with coffee or served at festive celebrations, these polvorones are sure to impress both friends and family alike.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unbleached all-purpose flour | 2 cups (about 250g) |
| Unsalted butter | 1 cup (226g), browned |
| Powdered sugar | 3/4 cup (about 90g) |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped nuts (such as almonds or pecans) | 1/2 cup (about 60g) |
| Vanilla extract | 1 teaspoon |
| Additional powdered sugar (for dusting) | 1/2 cup (about 60g) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining ingredients such as the flour, browned butter, and sugar. A large bowl is for the main mixture while a medium bowl can be used for smaller ingredient mixes. | A deep pot or any large, heat-safe container can serve as a mixing bowl. |
| Measuring cups (dry and liquid) | Essential for accurately measuring the flour, butter, and sugar to ensure the proper proportions for the cookies. | Use a standard coffee cup as a rough measuring tool (1 cup) for dry ingredients. |
| Measuring spoons | Necessary for measuring smaller ingredients like salt, cinnamon, and vanilla extract precisely. | Use a cleaned tablespoon for rough estimates (1 tablespoon = 3 teaspoons). |
| Stand mixer or hand mixer | Speeds up the mixing process, especially when incorporating the browned butter with sugars and egg. | Mixing by hand with a wooden spoon may take longer but can effectively combine ingredients. |
| Rubber spatula | Ideal for folding in dry ingredients and scraping down the sides of the bowl to ensure thorough mixing. | A large spoon can also be used to mix and scrape. |
| Wooden spoon | Great for mixing the dough, especially when it starts to become thick. | Any sturdy spoon can be used; plastic spoons might bend but can still work. |
| Baking sheets (2-3) | Needed for placing the polvorones to bake in the oven and allowing even distribution of heat. | An upside-down cookie sheet or any flat oven-safe pan can work as an alternative. |
| Parchment paper or silicone mats | Provides a non-stick surface for baking the cookies, preventing them from sticking to the baking sheets. | Simply grease the baking sheets with butter or cooking spray if you don’t have parchment or silicone mats. |
| Cookie scoop or spoon | Helps to measure and shape uniform portions of dough, ensuring even baking. | Using two spoons to shape the dough works fine for getting similar-sized cookies. |
| Cooling rack | Allows cookies to cool evenly without trapping steam, which can make them soggy. | A plate can be used to cool cookies, though airflow won’t be as effective as a cooling rack. |
| Oven thermometer | Ensures accurate oven temperature for the perfect baking environment. | If not available, preheat and test the oven using the “toothpick test” to gauge baking readiness. |
Cooking Steps
1. Preheat the oven to 175 °C (350 °F) and position the oven rack in the center.
2. In a large mixing bowl, combine 240 g (2 cups) all-purpose flour and 0.5 g (1/4 teaspoon) salt.
3. In a medium mixing bowl, combine 170 g (3/4 cup) unsalted butter. Place it in a small saucepan over medium heat (180-190 °C / 355-375 °F). Stir frequently until the butter melts and begins to brown, achieving a nutty aroma and a golden-brown color, about 5-7 minutes.
Remove it from heat and allow to cool slightly.
4. In the large mixing bowl with the flour, add 100 g (1/2 cup) powdered sugar and 5 g (1 teaspoon) ground cinnamon. Mix well using a wooden spoon to incorporate the dry ingredients.
5. Pour the browned butter into the flour mixture and add 1 large egg (room temperature) and 5 ml (1 teaspoon) vanilla extract. Using a stand mixer with the paddle attachment or a hand mixer, mix on medium speed until a cohesive dough forms, approximately 2-3 minutes.
If needed, scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
6. Prepare baking sheets by lining them with parchment paper or silicone mats. If unavailable, grease the sheets with butter or cooking spray.
7. Use a cookie scoop or spoon to portion out dough, approximately 30 g (2 tablespoons) each, and place them on the prepared baking sheets, allowing 5 cm (2 inches) of space between each dough ball.
8. Bake in the preheated oven for 18-20 minutes until the polvorones are lightly golden on the edges and firm to the touch.
The aroma should be nutty and sweet.
9. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes. Transfer to a cooling rack to cool completely, ensuring steam doesn’t cause them to become soggy.
10. Allow the polvorones to rest at room temperature for at least 30 minutes before serving to enhance their texture.
Variations
- Nutty Almond Polvorones: Replace 50 g (1/2 cup) of flour with almond flour for an extra nutty flavor and texture.
- Chocolate Chip Polvorones: Fold in 100 g (1 cup) semi-sweet chocolate chips into the dough before baking for a sweet, chocolatey twist.
- Vegan Polvorones: Substitute butter with 170 g (3/4 cup) coconut oil and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a dairy-free and egg-free option.
- Cinnamon Sugar Dusting: After baking, dust the warm polvorones with a mixture of 50 g (1/4 cup) powdered sugar and 5 g (1 teaspoon) ground cinnamon for an added sweet touch.
- Matcha Green Tea Polvorones: Incorporate 10 g (2 teaspoons) of matcha powder into the flour mixture for a unique flavor and vibrant color.
- Pumpkin Spice Polvorones: Add 80 g (1/3 cup) pure pumpkin puree and 5 g (1 teaspoon) pumpkin spice to the dough for a seasonal autumn flavor.
- Dairy-Free Polvorones: Use plant-based butter in place of unsalted butter for a completely dairy-free treat while maintaining flavor and texture.
- Air Fryer Polvorones: Shape dough balls and cook in an air fryer at 160 °C (320 °F) for 12-15 minutes for a quicker, healthier version of the classic recipe.
Tips on plating and presentation
While plating your Brown Butter Polvorones, I like to take a moment to consider how presentation can elevate the experience.
Using simple plating techniques, I arrange the cookies in a staggered pattern on a beautiful platter.
I’ll add some decorative garnishes like fresh mint or edible flowers to enhance the visual appeal.
It really makes a difference in enticing your guests!
What other dishes can I pair it with?
When I think about serving my Brown Butter Polvorones, I love to consider dishes that complement their rich, nutty flavor.
Ideal pairings include a vibrant fruit salad with citrus or berries, which adds a refreshing contrast.
I also enjoy pairing them with creamy cheeses or dark chocolate, as these complementary flavors enhance the polvorones’ sweetness and deepen the overall tasting experience.
What drinks can I pair it with?
To truly elevate your Brown Butter Polvorones experience, I suggest pairing them with drinks that enhance their decadent flavor.
A rich espresso makes for an excellent coffee pairing, bringing out the nutty undertones.
If you’re in the mood for something sweeter, a light dessert wine like Moscato complements the cookies beautifully, balancing their buttery richness with its fruity notes.
Enjoy!
Frequently Asked Questions
Can I Make Brown Butter Polvorones Gluten-Free?
Absolutely, I’ve made gluten-free versions! I usually substitute almond flour for regular flour. A couple of baking tips: use xanthan gum for structure and keep an eye on baking time to avoid overbaking. Enjoy!
How Long Do These Cookies Stay Fresh?
These cookies last about a week when stored in an airtight container. For best results, keep them chilled to extend their shelf life. Trust me, following these storage tips will keep them fresh and delicious!
Can I Freeze the Dough for Later Use?
Yes, I can freeze the dough for later use, making it convenient for future baking. Just wrap it tightly and store it in an airtight container—easy cookie dough storage for whenever I crave fresh cookies!
What Type of Almonds Should I Use?
I prefer using Marcona almonds for their rich flavor, but blanched almonds work well too. Both add a delightful nuttiness, enhancing my baking experience. You’ll love whichever choice you make in your recipes!
Are There Any Egg-Free Alternatives for This Recipe?
Absolutely! I often use aquafaba as an egg substitute; just whip it until frothy. Nut butter options like almond or cashew can also add moisture and richness, making your recipe deliciously egg-free. Enjoy trying these!