What Is the History of Polvorones De Canele?
Polvorones de Canele are a type of shortbread that’s very popular in Spain. The history of polvorones is surprisingly complex and heavily debated today; polvorones were likely created during the 16th century in Andalusia, Antequera, or Estepa. Polvorones were allegedly invented due to a surplus of ingredients, namely cereal and work fat.
Polvorones de Canele are also known as “Mexican wedding cookies” in the United States. In Mexico, they often contain pecans and are served during special celebrations.
Spanish explorers brought polvorones to Latin America and the Philippines, where they continue to be popular during holidays. Historically, they were baked from September to January, but in modern times, they are available all throughout the year.
Polvorones de Canele are traditionally made with lard, flour, vanilla extract, powdered sugar, salt, and cinnamon — though many modern recipes will substitute the lard with butter. After the ingredients are combined, the dough is rolled into small balls, which are then rolled in cinnamon sugar before baking.
