{Recipe} Peanut Almond Polvoron for #foodieextravaganza

Welcome to the March Foodie Extravaganza!  
Where we all share delicious recipes with the same main ingredient.
This month the ingredient is Peanuts!  We have a great variety of yummy recipes from main dishes to desserts to share with you.  If you would like to participate in the next Foodie Extravaganza, just go to the Facebook page to join.  We would love to have you!
Shout out to Alexis of We Like to Learn as We Go for hosting!


It’s Foodie Extravaganza time again! Are you excited? You should be because I’ve got something fun for you this month.


A few months ago when the #foodieextravaganza secret ingredient was peanut butter, I mentioned that I didn’t like many things with peanut butter in it. That translates to peanuts as well. I’m not a big fan of the flavor, but I do like the challenge of making something I like out of an ingredient I don’t enjoy.


The first thing that came to mind was a fun, Filipino cookie that I’ve enjoyed all my life. Well, if you ask a Filipino they’d most likely tell you polvoron is a candy, but honestly, there isn’t really anything candy like about them. In preparation, texture and even in the way you eat them, polvoron is much closer to a cookie. A no-bake cookie, in fact.


No-bake cookies. They’re so hot right now.

Get it?

Moving on.


Polvoron cookies are buttery, sandy and just a little sweet. My version replaces the regular white flour with almond flour to make them a nice, protein packed snack, too. Plus, I love the nuttiness it adds.


I like to use coconut sugar in mine because it adds a little something to the flavor, but regular old cane sugar will give you results much closer to traditional polvoron.



Peanut Almond Polvoron
Prep time
Cook time
Total time
Deliciously buttery with a texture similar to a sandy cookie, Polvoron is a traditional Filipino no bake cookie.
Recipe type: dessert, snack, easy
Cuisine: Filipino, Asian
Serves: about 15 cookies
  • 1 cup almond flour
  • ¼ cup roasted, unsalted peanuts
  • ½ cup powdered milk
  • ½ cup coconut sugar or granulated sugar
  • ½ cup butter
  • ¼ tsp sea salt
  1. In a large, dry skillet over medium heat, toast the almond flour until golden brown, about 3-5 minutes. Stir constantly to keep the flour from burning.
  2. Place the almond flour in a bowl.
  3. Chop peanuts to desired size. About the size of lentils works best.
  4. Add the chopped peanuts, milk, sugar and salt to the almond flour and whisk until well combined.
  5. Melt the butter in the microwave or on the stove.
  6. Pour the melted butter over the almond peanut mixture and mix until well combined.
If using cupcake cups as molds:
  1. Fill cup ⅔ of the way with the mixture.
  2. Using the back of a spoon, working around the edges, press the mixture down into the cup, lightly at first then more firmly until the mixture is firmly packed into the cup.
  3. Place the cups in the refrigerator until cool and firm, about 10 minutes.
  4. Remove cookies from molds and enjoy!
  5. Keep in an airtight container in the refrigerator.


Can’t do peanuts? Try replacing them with crisped rice, other nuts, or just leave them out completely.


Need more peanutty goodness? Check out the rest of the Foodie Extravaganza below!

So you’re a fellow foodie? Come connect with me!
Facebook | Pinterest | Twitter | Instagram | Google+

Peanut and Candy Popcorn Ball from We Like to Learn as We Go

Kung Pao Chicken from Fearlessly Creative Mammas

Peanut Almond Polvoron from The Joyful Foodie

Cold Spicy Peanut Noodles from Culinary Adventure with Camilla

Oatmeal Peanut Butter Scones from Baking in Pyjamas

Reese’s Cheesecake Brownies from Making Miracles

Peanut Crunch Pull Apart Bread from Mrs. Penguin

Spicy Georgia Sugared Peanuts from Food Lust People Love

Chocolate Caramel Peanut Clusters from The Freshman Cook

A Peanutty Treat from A Day in the Life on the Farm

Whoopie Pies with Peanut Filling from Passion Kneaded


So you’re a fellow foodie? Come connect with me!
Facebook | Pinterest | Twitter | Instagram | Google+

Previous #FoodieExtravaganzas:

Slow cooked, peanut butter based beef stew inspired by the Filipino dish Kare Kare.   A simple and festive holiday treat. Can be served warm or cold.

Savory, lemon ginger oat porridge replaces the rice in traditional lugaw (Filipino rice porridge) with steel cut oats for a satisfying chew.   Simple BBQ sauce that uses cherries for a sweet and slightly tart BBQ kick. Vegan, sugar free, Paleo friendly.

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  1. Love these! Such a great recipe – I definitely want to give these a try soon, yum! I actually just got my first bag of almond flour to test out, so this might be just the way to try it out!
    Rebekah @ Making Miracles recently posted…#FoodieExtravaganza ~ Reese’s Cheesecake BrowniesMy Profile

    • I’m all about the almond flour right now. I’ve been dreaming up anything and everything I can do with it lately!

  2. I love learning of other cultures through food. Thanks for sharing.
    Wendy, A Day in the Life on the Farm recently posted…A Peanutty Treat for #Foodie ExtravaganzaMy Profile

    • Same here! Actually, I’d say food is probably my favorite way to learn about other cultures. 🙂

  3. Wow these are awesome! My brother in law and his family are moving to the Philippines for a few months. I’ll have to show them this recipe!
    Alexis @ We Like to Learn as We Go recently posted…Peanut & Candy Popcorn BallMy Profile

  4. I’ve never heard of these before, they look nice and remind me of shortbread. I love discovering new foods that I’ve never encountered before.

  5. I DO love polvoron…reminds me of visiting my grandmother. Thanks for sharing. I’ll make these with my boys and tell them about their great-grandmother.
    Camilla @ Culinary Adventures recently posted…Cold Spicy Peanut Noodles for #foodieextravaganzaMy Profile

    • That’s so sweet! I love how food can be used to pass down memories and stories.

  6. Oh, they are so pretty. They sound great too. I haven’t use coconut sugar before. It sounds like something I would like though. I’m going to have to find some.
    Kathleen recently posted…Tips and Tricks 5My Profile

    • I love coconut sugar. I feel like it’s closer in flavor to brown sugar than white but not quite the same as either. It’s definitely my favorite was to sweeten things at the moment. 🙂

  7. What a great recipe! They sound so tasty, and I would love to try these. They are going on my “must make” list! Thanks!

  8. These look and sound so good, I love no-bake cookies!
    Jacklyn recently posted…Peanut Crunch Pull Apart Bread for #FoodieExtravaganzaMy Profile

    • Me, too! Especially in the summer when you want cookies but can’t bear to turn on the oven. 😉

  9. This recipe looks amazing!! But I was just wondering if it was possible to leave out the milk or if there’s any substitute for it?

    • I’m so sorry I missed this! Is this for allergy purposes? The milk adds a bit to the flavor and helps a little with the binding. If you have a dairy allergy, you could try swapping the butter for coconut oil and leave out the powdered milk (or add a couple tablespoons more almond flour to help make up the volume). That would make them more delicate, and you’ll probably have to keep them refrigerated at all times, though. I haven’t tried this myself, though!

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