Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- 1/4 cup instant coffee powder
- 1/4 tsp salt
Special equipment needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, powdered sugar, instant coffee powder, and salt. Mix well.
3. Add the softened butter to the dry ingredients. Using an electric mixer, beat the mixture until it forms a crumbly dough.
4. If the dough is too crumbly, add a tablespoon of milk or water to help it come together.
5. Scoop the dough by tablespoonfuls and shape them into balls. Place them on the prepared baking sheet, leaving about an inch of space between each ball.
6. Flatten the balls slightly with the back of a fork, making a crisscross pattern on top.
7. Bake the polvorón for 18-20 minutes or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer the polvorón to a wire rack to cool completely.
10. Once cooled, you can serve them as is or dust them with additional powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes about 24-30 pieces of coffee polvorón.
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 12g
Protein: 1g
Sodium: 25mg
Sugar: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- If you don't have instant coffee powder, you can use finely ground coffee beans instead.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the dough for added texture and flavor.
- You can also add a teaspoon of cinnamon or cocoa powder to the dough for a different flavor profile.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients to ensure a smooth dough.
- If the dough is too sticky, chill it in the refrigerator for 10-15 minutes before shaping it into balls.
- You can use a food processor to mix the dough if you don't have an electric mixer.
Storage instructions:
Store the coffee polvorón in an airtight container at room temperature for up to a week.
Reheating instructions:
The polvorón can be reheated in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the coffee polvorón on a platter and dust them with powdered sugar. You can also serve them in individual paper cups or boxes for a cute presentation.
Garnishes:
You can garnish the coffee polvorón with a sprinkle of cinnamon or cocoa powder on top.
Pairings:
Coffee polvorón pairs well with a hot cup of coffee or tea.
Suggested side dishes:
Coffee polvorón can be served as a dessert or snack on its own, but you can also pair it with fresh fruit or a scoop of ice cream for a more indulgent treat.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to help it come together.
- If the polvorón spread too much during baking, chill the dough in the refrigerator for 10-15 minutes before shaping it into balls.
Food safety advice:
Make sure to use clean hands and equipment when making the polvorón. Store them in an airtight container to prevent contamination.
Food history:
Polvorón is a traditional Spanish shortbread cookie that is popular in Latin American and Filipino cuisine. It is typically made with flour, sugar, and butter, and can be flavored with various ingredients such as nuts, chocolate, or fruit.
Flavor profiles:
Coffee polvorón has a buttery and crumbly texture with a rich coffee flavor.
Serving suggestions:
Serve coffee polvorón as a dessert or snack with a hot cup of coffee or tea.
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Region: Spanish