These Polvorónes—traditional Filipino cookies—do everything the cookies on that holiday platter you got this year don’t do: They’re malty, they’re toasty from brown butter, and they're pleasantly crumbly the way a good scone is.
And they surprise you: You’ll have to eat a second to figure them out (is that Ovaltine you're tasting? Why yes, it is!).
This recipe comes from Anita Lo and Charlotte Druckman's Cooking Without Borders (Stewart, Tabori and Chang, 2011).
- 1/4 cup walnuts
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter
- 4 1/2 tablespoons malt flavor Ovaltine powder
- 4 1/2 tablespoons nonfat dry milk
- 1/4 cup sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract