Spiced Cocoa Polvorones Gluten-Free Recipe
Polvorones, Mexican wedding cakes or cookies, Russian tea cakes—call them what you like—these buttery, nutty chocolate snowball cookies by Bojon Gourmet author Alanna Taylor-Tobin are a little fussy, so be sure to use the dip-and-sweep measuring method if measuring by volume, or if you have a kitchen scale, use the weight measurements.
Spiced Cocoa Polvorones Gluten-Free Recipe
MAKES ABOUT 32 COOKIES Uncooked dough can be wrapped and refrigerated for up to 3 days; baked cookies keep airtight for up to 3 days, and should be rolled again in powdered sugar just before serving.
Ingredients
- 3/4 cup plus 2 tablespoons (3.5 ounces/100 grams) blanched almond flour
- 1/2 cup (1.75 ounces/50 grams) unsweetened cocoa powder
- 2 tablespoons (0.5 ounces/15 grams) tapioca starch
- 6 tablespoons (2 ounces/60 grams) unrefined muscovado sugar or light brown sugar
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt or kosher salt
- 1/8 teaspoon cayenne
- 1 cup raw pecan halves, finely chopped
- 1/2 cup (4 ounces/1 stick) cold, unsalted butter, cut into 1½-inch pieces
- 2 teaspoons pure vanilla extract
- 3/4 cup powdered sugar
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, combine the almond flour, cocoa powder, tapioca starch, sugar, cinnamon, salt, and cayenne. Add the pecans, butter, and vanilla. Mix on low until the butter is incorporated and the dough forms large clumps, 1 to 2 minutes. If you don’t have a stand mixer, use a pastry cutter to blend the butter into the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes.
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Meanwhile, position a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper.
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Sift the powdered sugar into a shallow bowl. Form about 32 (1-inch) balls of dough (about a tablespoonful each) and roll them in the powdered sugar, knocking off any large clumps. Place the balls on the prepared baking sheet 1 inch apart, then bake until slightly puffed and cracked, 18 to 22 minutes. The cookies will be soft but will crisp up when cool; if they’re still soft when cool, return them to the oven to bake a bit longer. When cool, roll each cookie a second time in the powdered sugar and serve.
Photography Alanna Taylor-Tobin
4 Comments on “Spiced Cocoa Polvorones Gluten-Free Recipe”
These are yummy and easy to make! They aren’t overly sweet, which is nice. I think they’d be easy to make vegan by just replacing with a dairy-free butter substitute. I like the tiny hint of spice at the end!
Yay! So glad you liked it and thanks for the tip on making them vegan. I’ll have to try that!
I used vegan butter and coconut palm sugar and baked for 19 minutes. The cookies were delicious but slightly dry. I will reduce baking time to 18 minutes next time. Did the sugar replacement also contribute to a drier cookie? Would it work to include some mini chocolate chips in the dough?
Generally speaking, this type of cookie is on the dryer, crumblier side. But less baking will help your desired outcome. I am sure you could add mini chocolate chips with tasty results too!