Friday, October 12, 2012

Pumpkin-Cacao Nib Polvorónes



I was looking for a sweet treat to bring to a friends' house and came across Cookie + Kate's Pumpkin-Pecan Polvorónes. I made some changes, but these are exactly what I wanted: a portable dessert made with pumpkin. Polvorón comes from polvo, the Spanish word for dust.

1/2 C olive oil
3/4 C pumpkin puree
1/4 C organic maple sugar
1/2 C organic brown sugar, lightly packed
1 t pure vanilla extract
1 t ground cinnamon
1/2 t ground cardamom
sprinkling to freshly ground pink Himalaya salt
2 C white whole wheat flour
1/2 C organic raw cacao nibs
powdered sugar for rolling

Preheat the oven to 350 degrees. Blend all of the ingredients together in a large mixing bowl until all of the dry ingredients are completely moistened. Using a teaspoon, scoop out small pieces of dough and roll them into walnut-sized balls. Place them on a baking stone; they will not spread, so they can be placed fairly close together. Bake for 20 minutes until they are slightly firm and golden on the bottom. Let cool for 5 minutes. Then roll in powdered sugar.

2 comments:

  1. Polvorones are totally new to me. They look nothing short of amazing!

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  2. I'm so glad you enjoyed the polvorones, Camilla. Your substitutions look great! Glad to know that maple syrup can be incorporated.

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