Almond and pecan polvoron
Ground pecans and store-bought almond flour are substituted for wheat flour to make these polvoron gluten-free.
Ingredients
- 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)
- 3 tablespoons melted salted butter cooled
- 1 pinch salt if using unsalted butter
Instructions
- 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 (or mooncake) mold pressing the mixture with the back of a spoon to pack it in. Carefully press the handle to release the cookie.
- Repeat until all the mixture have been molded.
- For best results, chill before serving.