Back in November, I found a recipe for Hazelnut Polvorones- which are similar to Mexican Wedding Cookies-but this recipe contained no flour. Instead, it called for all cornstarch -which produced this amazing melt-in-your-mouth quality. But I wanted to work with other nuts and flavorings, so I started making variants. After consistent trial and error, I came up with a successful recipe for Maple Pecan and Lemon Pecan Polvorones, and finally, for Pistachio Green Tea Polvorones. Because the experiments sometimes came out too crumbly, I substituted a little flour for cornstarch, to give a little more structure to the dough. (for GF, just use all cornstarch and keep in mind that they might be a little crumbly.) I really liked the 'melt in your mouth' texture of them and for me, maple extract is wonderful. Like the mint extracts, it has an authentic flavor (not a fake flavor like so many other extracts.) These are sandy, melty, delicate, and not too sweet,with a robust nuttiness and maple flavor. ( They can also be 'dressed up' by sandwiching them with the Maple Ganache in the addendum. )

Share: