Author Notes
This recipe is adapted from Anita Lo's Cooking Without Borders (Stewart, Tabori and Chang, 2011).
These Polvoróns—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!). —Food52
Ingredients
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1/4 cup
walnuts
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3/4 cup
all-purpose flour
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1/2 cup
unsalted butter
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4 1/2 tablespoons
malt flavor Ovaltine powder
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4 1/2 tablespoons
nonfat dry milk
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1/4 cup
sugar
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1/4 teaspoon
kosher salt
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1/2 teaspoon
vanilla extract
Directions
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Preheat oven to 350° F. Arrange walnuts on a baking sheet in a single layer and toast until golden brown, 8 to 10 minutes. Let cool, then chop finely.
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Meanwhile, in a large skillet, cook flour over medium-low heat, stirring often, until golden brown, about 15 minutes. Transfer to a large plate to let cool. Wipe skillet clean and return it to the stove. Add butter and cook over medium heat, without stirring, until fragrance is nutty and solids are golden brown, 4 to 5 minutes. Set aside to let cool.
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In a large bowl, stir together reserved flour, Ovaltine powder, dry milk, sugar, and salt. Add reserved butter and vanilla, stir until smooth, and then stir in reserved walnuts. Using a tablespoon, press into small, round candies, and then turn out onto a large plate. Set aside in a cool, dry place until firm, about 4 hours. Wrap individually in waxed paper and store in an airtight container up to 2 weeks.
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