Polvorón

A polvorón ( Cebuano: polboron; Tagalog: pulburon ) is a kind of heavy, soft and very crumbly donuts, which is common in Spain and Hispano- Latin America and the Philippines. Main ingredients are lard, flour, sugar, milk, almonds and nuts. The term is derived from the Spanish polvorón polvo (powder or dust): The pastry crumbles in your hand or in the mouth to powder. A variation of the Polvoróns is the Mantecado. Both are traditionally eaten at Christmas.

• 3.1 Mexico
• 3.2 Philippines
• 3.3 USA

Origin

Polvorones are detectable in its original form since the 16th century. The exact origin seems unclear. Some have suggested an origin in the Levant, as it possesses similarity with Kourabiedes; speaks against the view of the critics but the simplicity of the recipe as well as the essential ingredient lard. Sure seems to be that the occurrence of these specialty is first detectable in Andalusia. The cities of Antequera (Málaga ) and Estepa (Sevilla ) participate individually claim to be the birthplace of the Polvorones.

Production

Polvorones are primarily produced in Andalusia. Around 70 companies are polvorones and mantecados ago. In addition to the main ingredients flour, butter or lard, sugar and cinnamon to Polvorones are usually added ground almonds. In addition, other ingredients such as coconut, sesame and more can be used to vary the flavor.

Demarcation Mantecado

Polvorones differ in essence from the Mantecado in the almond ingredient, do not have the Mantecado. At the same time Polvorones are in the form of rather elongated to oval and covered with powdered sugar or the like.

Regional differences outside Spain

Mexico

In Mexico Polvorones are traditionally served mainly at weddings and celebrations. They tend to have the form of small balls and are generally produced from pecans. In the U.S., the Mexican Polvorones be marketed as Mexican Wedding Cookies.

Philippines

The Philippine Polvorones be from a large amount of milk powder because it stays dry in the local climate, as well as prepared flour. The lard is replaced with butter or margarine. In the Philippines, a number of regional variations have developed. Known variants are polvorón with ( casuy ), polvoron with pinipig ( young green rice) and polvoron with Moringa leaves. Variations with strawberries, chocolate, peanuts, and cookies -and -cream - polvoron are also known.

USA

In South Texas Polvorones of anise are produced. Sometimes these variations are marketed as Pan de Polvo.

Trivia

• In Navarre Polvorones are common throughout the year; there so they are not a traditional Christmas specialty.
• In the plenary hall of the Town Hall of Antequera is a fresco from the 19th century, the invention of the polvorón dar.