Polvorón de Canela
Polvorón de Canela
Shortbreads & Cookies
Polvorón de Canela 🇲🇽 ~ masas quebradas crujientes (#shortbread #cookie #dough)
The polvorón de canela is by far my most favorite cookie to bake. I vividly recall my first days as a baker’s apprentice and the head baker giving me this recipe (from memory) as I quickly jotted it down on a napkin. At the time, there was no book or Google search to reference. That’s just the way it was done. The recipe also served as my very first training on weights and measures . . . in the trenches ~ Circa 1993.
Coarse ground cinnamon is used to provide the earthy cinnamon flavor, while ground cinnamon provides floral notes and is used to make a cinnamon sugar that coats the cookie, post bake.
The bake temperature is best at a high 420F creating optimum oven expansion and is critical in forming the brittle crumb structure. With one bite into the polvorón, it basically melts in your mouth.
🎄🌹✨
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
