February 21, 2013

Author Notes: 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 these Lemon Pecan Polvorones (and others I have posted.)

Because the experiments sometimes came out too crumbly, I substituted a little flour for cornstarch, to give a little more structure to the dough. This basic recipe is not a flexible one in one respect. If you omit the brandy (yes, only 2 T.!) the cookies fall apart when you try to remove them from the cookie sheet. Who would think 2T. of liquid would make such a huge difference? But it does. And I finally figured out why. That 2T is needed to bond the dough together, to give the cookies structure, as in a pie crust dough. I haven't tried substituting any other liquid for brandy, but I would think orange juice or bourbon might work in its place. In my experiments, I also found that chilling helps with 2 steps: chilling the dough makes it easier to form the balls without them getting greasy; and baking the balls after chilling them- results in a cookie that has a nice domed shape rather than a flat one.
I used True Lemon in this recipe because I had run out of lemons for zesting. (and I had bought some but never tried it.) Because I didn't want more liquid (lemon juice) in the recipe, I found the True Lemon worked out really well. I was surprised, but It was a good replacement for lemon zest . I really dislike lemon oil and can always taste it, but the True Lemon didn't have any fake flavor. I like the texture and shape of these polvorones- they are small domed melt-in-your mouth, with a robust tart lemon flavor and the nuttiness of pecans. If ,like me, you have a love of anise, you might enjoy adding that as well.

Makes: 48


  • 1/4 cup demerara/ 'raw sugar', ground to powder*
  • 2 lemons' zest
  • 2 cups shelled raw pecans
  • 1 7/8 cup cornstarch
  • 2 Tablespoons 'white whole wheat' or spelt flour
  • 8 packets " True Lemon"
  • 2 pinches kosher salt
  • 2 sticks unsalted butter, cut up into 8 chunks
  • 2 Tablespoons brandy
  • 1 tablespoon vanilla
  • optional 1 Tablespoon anise seeds, crushed
  • confectioners sugar for dusting
In This Recipe


  1. In a small food processor, grind the lemon zest into the sugar.In another processor, pulse and grind pecans with 1/4 cup of the cornstarch- til fine. Add the rest of the cornstarch , flour, and Salt and pulse to combine thoroughly, using a knife to free up the bottom corner of the mixture.Pulse in the sugar lemon zest . Add butter and pulse to combine.(Optional anise would be added now.*) Combine vanilla through brandy and add while pulsing . When dough is just starting to come together, but before mixture gets creamy and clumps together, pour out into a 9" square pan (or 8 or 10" square pan; it doesn't need to be buttered) , spread to even thickness and smooth the top with a metal spatula. Cover and refrigerate .Allow an hour to thoroughly chill and firm up. Score and cut into a grid that is 8 by 6 squares .
  2. Run a metal spatula under the cubes; lift sections of them and roll each cube into a ball, adding to or removing from them to get them all about the same size. Return to square pan and chill 1/2 hour in refrig .
  3. Place 2" apart on parchment or silpat- lined cookie sheet and bake in a preheated oven at 325 degrees for 17-20 minutes til lightly browned on the edges ,and sweet nutty smell is indicating their doneness. Remove pan to rack. Cool 1/2 hour. Transfer to another sheet pan or container, placing shoulder to shoulder. Sift heavy layer of confectioners sugar over them. Store in airtight container.
  4. * It is important to grind whatever sugar you use into a powder so the cookies don't have any crunchy texture in them. You want them to be 'Melt in your mouth.'
  5. ** When I want more variety in one batch, i will divide the dough and add 1/2 Tablespoon of the anise to half of it, by hand, pressing it into the square pan to make roughly half the pan lemon anise and half just lemon.
  6. Note: In the freezer I store lightly scored (not cut) saran- wrapped dough pieces(takes up the least space this way) or rolled balls, and later, bake as needed.

More Great Recipes:
Cookie|Anise|Brandy|Lemon|Pecan|Sheet Pan

Reviews (2) Questions (0)

2 Reviews

Author Comment
LE B. March 19, 2013
True Lemon was the sub for fresh lemon juice(i figured they cost the same- 50 cents per lemon/50 cents per true Lemon packet) because i thought if i used that much lemon juuice they wouldn't work, so i don't know. i would guess potato starch could be subed for the cornstarch but haven't tried it(you don't have to use potato flour do you, for Passover? i thought it was just no wheat flour...). The maple pecan ones are the ones i have become addicted to!(she said, having them yet AGAIN tonight!!) Let me know if you do them,june.<br />xo
ChefJune March 18, 2013
What could you sub for the "True Lemon?" Ever tried these with potato starch? I'm thinking these would be great Passover goodies.