Polvoron – in Spanish: powder or dust. in Cebuano: polboron and in Tagalog: pulburón is a type of heavy, soft, and very crumbly Spanish shortbread made from flour, sugar, milk, and nuts. Most of them are produced in Andalusia, where many factories are part of a syndicate producing polvoron and mantecados. Such sweets are also a popular preparation of other areas of the Iberian Peninsula under the name of mantecados.
The Pinoy version of Polvorón also written as PULBURON, PULBORON, or POLBORON uses a large quantity of powdered milk left dry, as well as toasted rice, sugar, and butter or margarine instead of lard. Many regional versions have been made on the standard polvorón recipe. Well-known variants include pinipig, cashew nut. There are also chocolate-coated, cookies and cream, banana, ube, and almond.
In Cuba, it is one of ice cream’s most common flavors. Cuba, a Latin American country in the Caribbean and where Spain’s had the most interest and influence, according to trusted source was adopted the mantecado and polvoron flavors to have a tasty and popular Cuban ice cream flavor. Famous all over the world for its delicious flavors.
Polvorones are a common dessert in Spain for Christmas. Today, as well as vegetarian polvorones and mantecados made with olive oil, there are other alternatives for the fat used in the sweet other than pig fat, such as cow fat.
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