polvorones (mexican wedding cakes)

polvorones (mexican wedding cakes). It seems that in recent years (months)(or whatever), polvorones have gained mainstream popularity with our neighbours up north (aka in America). They have been given the lovely nickname of ‘Mexican wedding cakes’ (or cookies) but, unfortunately, the most important part of the recipe has been generally changed. Read on.

Polvorones are one of those things that remind me of my childhood in Mexico. Wrapped in colourful papel de china (thin wrapping paper) and covered in (way too much) powdered sugar, it was my favourite holiday cookie. Heck, they even beat the Dutch counterpart, speculaas (recipe over here).

So this year when I told my mom I wanted to make them and share the recipe over here with you guys and I called them Mexican wedding cakes, she went “Mexican aaaah whaaat?!” (or something like that).

Her response may have been triggered because, to begin with, polvorones are not actually Mexican. Hmmphhh… they are Spanish and have been one of those things which we have simply just adopted as ours. Second, they are traditionally a Christmas treat (so most definitely nothing to do with weddings). Nonetheless, a wonderful nickname for a white and delicious biscuit.

But I was just about to tell you what it is that most mainstream recipes are missing nowadays. The thing that makes polvorones be, well, polvorones. And that is the toasting of the whole wheat flour (no white flour nonsense) and the toasting alike of the almonds or the pecans (pecans are my favourite, but almonds are more traditional).

And if you think this does not make much of a difference, just try it. The moment the dry ingredients are incorporated with the butter (I skip the lard in mine), the distinct aroma of the polvorones emerges (pretty much just like magic).

So if there was one recipe I would urge you to try, it would be this one. My favourite biscuit (or cookie) pretty much ever (and also my mom’s). These polvorones are what you would call a door opener- bring them along to dinner parties, give them away as gifts… et al, and doors will open just like that. Seriously.

Crumbly and full of flavour.



225 g whole wheat pastry flour (it should weigh about 200g after toasting)
67 g pecans (or blanched almonds)
150 g powdered sugar + extra for dusting
170 g butter, softened
2 tsp vanilla extract (preferably Mexican)
2 tsp ground cinnamon
1/2 tsp fine sea salt

In a skillet or frying pan toast the flour over ultra low heat, stirring constantly, until it begins to get some colour (about 10-12 minutes). Toast the pecans (or almonds) in a similar manner. Set aside and allow to cool completely.

Place the pecans (or almonds) in a food processor and pulse a few times. Add the powdered sugar (I make mine by running evaporated cane juice through the blender until powdered), and pulse a few more times until a powder emerges. Make sure not to overprocess as you will end up with a butter. Place into a large mixing bowl and set aside to allow to cool (you will notice it warms up a bit during processing).

In a separate bowl, cream the butter with the vanilla extract until light and fluffy. Set aside.

Sieve the toasted flour into the pecan and sugar mixture. Add the cinnamon and salt and whisk thoroughly. Add the creamed butter, and with your hands mix it together creating a crumbly mixture (you will notice the particular โ€˜scentโ€™ of the polvorones will immediately emerge at this stage). The dough should begin to come together at this stage (you do not want to over-work it), but sometimes a teaspoon or two of milk will be necessary to make it all hold together. Separate into two balls, wrap in cling film and refrigerate for 15 minutes (just enough to get the butter slightly harder, but not to actually turn the dough into stone!).

Preheat oven to 180ยบC (350ยบF). Working one ball at a time, break off chunks of about 25 g each, form into a ball (will be very crumbly so work with care)(if too crumbly, allow to warm up a bit more to room temperature), press to flatten and place on a baking sheet. Chill for 15 minutes and bake for 15 minutes or until golden brown, turning the sheet around half way through.

Allow to cool completely before rolling in powdered sugar.

makes 2 dozen

15-Minute Gluten Free & Keto Tortillas ? Suuuper pliable, just 1 egg, & 2g net carbs!

15-Minute Grain-Free Tortillas ๐ŸŒฎ gluten free & keto

By Paola / 2 months ago / 89 Comments
15-Minute Keto Tortillas ๐ŸŒฎ Suuuper pliable, just 1 egg, & 2g net carbs!ย ๐Ÿ’๐Ÿฟ We're very (very) excited to share this recipe for grain-free keto tortillas with you. And note, that we don't take excitement lightly. And note numero 2, we're...
Paleo & Keto Cinnamon Toast Crunch ๐Ÿฅ›

Grain Free Cinnamon Toast Crunch ๐Ÿฅ› gluten free, keto & paleo

By Paola / 2 months ago / 63 Comments
Grain Free & Keto Cinnamon Toast Crunch ๐Ÿฅ› Ready in 30ย ๐Ÿ’จ Weโ€™ve got grain free keto cinnamon toast crunch, and weโ€™re (most definitely!) sharing. Hereโ€™s your childhoodโ€™s cereal bowl dream, low carb and with all non-processed ingredients. And most definitely,...
Gluten Free & Keto Pie Crust

Suuuper Flakey Cream Cheese Pie Crust ๐Ÿฐ gluten free & keto

By Paola / 3 months ago / 70 Comments
Cream Cheese Gluten Free & Keto Pie Crust Suuuper flakey ๐Ÿ’๐Ÿฟ Flakey is an adjective you only want attached to your pie crust. And this is exactly what this recipe will yield. A flakey, buttery, and super tasty gluten free...
Vegan, Paleo & Keto Pumpkin Spice Latte ?

Suuuper Creamy Pumpkin Spice Latte ๐ŸŽƒ gluten free, keto & vegan

By Paola / 3 months ago / 14 Comments
Pumpkin Spice Latte ๐ŸŽƒ Suuuper Creamyย โ˜๏ธ This homemade vegan, paleo & keto pumpkin spice latte is the definition of fantastic. You get all your fall flavors, perfectly balanced, with no artificial ingredients in sight. Plus, you'll definitely get more bang...
Gluten Free, Keto & Paleo Pumpkin Cupcakes ?

Suuuper Tender & Moist Pumpkin Cupcakes ๐ŸŽƒ gluten free, keto & paleo

By Paola / 3 months ago / 19 Comments
Gluten Free & Keto Pumpkin Cupcakesย ๐ŸŽƒ Anyone else craving pumpkin everything this week? Blame it on the plunging temperatures, but we've already been overindulging in pumpkin spice lattes (gf, keto, paleo & vegan!). And now we're onto suuuper tender and...
14 Home Remedies To Try After Accidental Gluten Ingestion ??

14 Home Remedies To Try After Accidental Gluten Ingestion ๐Ÿ™…๐Ÿฟ๐Ÿ•๐Ÿ”๐Ÿฐ

By Paola / 3 months ago / 4 Comments
Accidental Gluten Ingestionย ๐Ÿ™…๐Ÿฟ๐Ÿ•๐Ÿ”๐Ÿฐ 14 home remedies to try ASAPย ๐Ÿ’จ Chances are, no matter how careful you are, you will fall pray to accidental gluten ingestion at least once in your lifetime. After all, cross contamination is a real thing. Symptoms...
The 10 Best Low Carb Natural Sweeteners ?

The 10 Best Low Carb Natural Sweeteners ๐Ÿฏ

By Paola / 3 months ago / 10 Comments
Let's start off by saying that we're lucky to live in a time when greatย low carb natural sweeteners are aplenty. Long gone is Splenda's rule, as stevia and erythritol sweeteners in several forms have taken over the market. And, while...
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond

Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways

By Paola / 3 months ago / 13 Comments
Gluten Free & Keto Hand Pies 3 Ways ๐Ÿ“๐Ÿซ๐ŸŽƒ As you probably know by now, we'd been working for a while on a true keto pie crust, and a couple weeks back we finally nailed it. And, while we've focused...
Keto Buttercream Frosting From Scratch ?

Cream Cheese Buttercream Frosting From Scratch โ˜๏ธ gluten free & keto

By Paola / 3 months ago / 20 Comments
Cane & Keto Buttercream Frosting โ˜๏ธ i.e two ways โœŒ๐Ÿฟ Full disclosure, we aren't weren't buttercream people. More like remove-the-frosting-from-the-cake sort of peeps. That is until last week, when we discovered this frosting (a tip from a friend, tyvm). And...
Super Creamy Coconut & Vanilla Frozen Yogurt ?

Suuuper Creamy Vanilla Ice Cream ๐Ÿฆ gluten free & keto

By Paola / 2 months ago / 19 Comments
Keto Vanilla Ice Cream ๐Ÿฆ Suuuper Creamy This keto vanilla ice cream is ridiculously creamy and fragrant. Plus, it won't freeze rock solid, like your usual homemade ice cream. The trick? A touch of booze. And by a touch, we...


  1. Paola, these look sooo delicious and so gorgeous!! That is too cute your moms response about you calling them Mexican! I also agree that roasting the pecans first would make a huge difference. I have an amazing chocolate chip cookie recipe that I roast pecans, then turn into butter, then put them in the cookie. It totally eliminates the need for butter and are divine with richness and flavor from the pecans, so I agree with you! These look amazing and easy, I need to make them!

    • Paola says:

      It really does! Particularly when mixing with butter and nuts, it gives off a completely different aroma (even before baking). I will be trying this out in a pie crust next year.

  2. Oh my goodness, I always thought these originated in Mexico!
    They look so good Paola, and I’ve never heard of toasting flour, but you can bet I’m going to do it for these.
    Thank you for sharing.
    I am so glad to have “found” you this year.
    I wish you and your family a most beautiful Christmas, and a very, very Happy New Year.

  3. Pingback: Cherry Tartlets

Leave a Reply

Your email address will not be published. Required fields are marked *