Polvorones with coffee & rum

Name: Polvorones with coffee & rum
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 115 g butter, at room temperature; 60 g icing sugar, plus more for dusting; 1 tsp vanilla extract; 1 tsp lemon juice; ¼ tsp ground cinnamon; 120 g plain flour; 1 tbsp cornflour; 70 g pecans, finely chopped

Polvorones are also known as Mexican wedding cakes, says Diana Henry. They have a melt-in-the-mouth texture – they’re not at all crispy – because of the cornflour and icing sugar

0 out of 5 stars(0) Rate this recipe

Serves4
CourseDessert
Prepare20 mins
Cook15 mins
Total time35 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

115g butter, at room temperature
60g icing sugar, plus more for dusting
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp ground cinnamon
120g plain flour
1 tbsp cornflour
70g pecans, finely chopped

For the coffee

2 tsp caster sugar, to taste
500ml hot, strong coffee
½ cinnamon stick
1 long, broad strip of orange zest, removed with a peeler
200ml dark rum, or more if liked
175ml double cream
1 tbsp icing sugar, to taste
10g dark chocolate, coarsely grated, to serve

Method

Heat the oven to 180ºC, gas mark 4. Beat the butter and icing sugar together in a large bowl with an electric hand whisk, until light and fluffy. Add the vanilla and lemon juice and beat them in. Gradually add the cinnamon, flour and cornflour, then the nuts.
Line a baking sheet (you many need 2) with parchment. Make the mixture into 16 balls, about 2.5cm across, then gently flatten them so they have a flat base and a slightly domed top. Put them on the baking sheet, leaving a 4cm space between each one. Bake for 12 minutes. They will still be soft and pale. Slide the baking sheet with the biscuits on top onto the kitchen counter. Leave to cool. Sift icing sugar thickly over the top and keep in an airtight container.
Add the caster sugar to the hot coffee, along with the cinnamon stick and orange zest. Stir until the sugar has dissolved. Put the coffee in a saucepan over a low heat. Don’t boil it. Add the rum, then heat it through.
Softly whip the cream with icing sugar. Remove the zest and cinnamon from the coffee, then divide between 4 heatproof glasses. Spoon the cream on top, sprinkle over the chocolate and serve with the polvorones.