Mexican wedding cookies (Polvorones) from Nopalito: A Mexican Kitchen (page 206) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kaityblueeyes on July 15, 2022

    I agree with the timings are off in the recipe. Toasted almonds for 8, kept the flour in for 16 mins. Baked the cookies for about 24 minutes and they turned out delicious!

  • landsendsf on August 26, 2017

    Really tasty cookies...but the baking times are way off. My recommendations: Toast the almonds for 8-10 minutes max; pull them when they get fragrant. And the baking time was closer to 18 minutes for me...way short of the 30 minutes in the recipe. Otherwise, I followed the rest of the directions faithfully. It's a great recipe with really delicious results.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.