Peanut Almond Polvoron for Foodie Extra Vaganza - Recipe

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!

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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 30 mins Cook time 5 mins Total time 35 mins

Deliciously buttery with a texture similar to a sandy cookie, Polvoron is a traditional Filipino no bake cookie

Author: Joy @ The Joyful Foodie

Recipe type: dessert, snack, easy

Cuisine: Filipino, Asian Serves:

about 15 cookies

Ingredients

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

Instructions

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.
Place the almond flour in a bowl.
Chop peanuts to desired size. About the size of lentils works best.
Add the chopped peanuts, milk, sugar and salt to the almond flour and whisk until well combined.
Melt the butter in the microwave or on the stove.
Pour the melted butter over the almond peanut mixture and mix until well combined.

If using cupcake cups as molds:

Fill cup ⅔ of the way with the mixture.
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.
Place the cups in the refrigerator until cool and firm, about 10 minutes.
Remove cookies from molds and enjoy!
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.