Polvoron

Polvorón is a type of shortbread that is popular in Spain, Philippines, and Latin America. It is a sweet and crumbly type of cookie made from flour, sugar, milk, and nuts. The name 'polvorón' comes from the Spanish word 'polvo', which means powder, referring to the cookie's crumbly texture.

History

The polvorón has its origins in the Andalusia region of Spain. It was introduced to the Philippines during the Spanish colonial period, and has since become a popular treat during the Christmas season.

Preparation

Polvorón is made by toasting flour and mixing it with sugar, milk, and nuts. The mixture is then shaped into small rounds or ovals using a special polvorón mold. The cookies are then chilled to harden and are often wrapped in colorful cellophane or paper.

In the Philippines, variations of the polvorón include flavors such as ube, pinipig, and cashew. Some versions also include chocolate or are coated in chocolate.

Cultural Significance

In Spain, polvorón is traditionally eaten during Christmas and is often given as a gift. In the Philippines, it is a popular pasalubong, or homecoming gift, and is also commonly served at fiestas and other celebrations.

See Also

• Shortbread
• Spanish cuisine
• Philippine cuisine
• Christmas traditions in Spain
• Christmas in the Philippines