|A pastry cutter, polvoron press, or butter pat |
mould may be used to form the polvoron.
1 c. powdered milk
3/4 c. sugar
1 1/2 c. turron de almendra crumbs (pulverize in a food processor)
1/2 c. butter, melted
In a pan, toast the flour on low heat until light brown in color (about 10 minutes). Take the pan off the heat and add the rest of the ingredients, except for the butter. Mix very well with a spoon, pressing on the mixture to distribute the turron crumbs well. Add the melted butter and stir until thoroughly mixed.
|Press the mould firmly into the mixture.|
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