Polvorón Napolitano (Neapolitan Shortbread)

Rating

Earns commissions on purchases

Recipe ingredients:

instacart: 1a5a9f74-bba8-4ce1-b3d0-ba509609ae2b

Top Recipe

Polvorón Napolitano (Neapolitan Shortbread)

nowayjosecuisine588.706 months agoWaivio3 min read

Delight in the classic flavors of Mexican Pan Dulce with this traditional Neapolitan Shortbread Cookie, known for its vibrant colors and distinct trio of flavors. As a cherished member of the "Polvorones" family, this cookie is a staple treat in bakeries across Mexico. Let’s recreate this iconic cookie with simple ingredients and an easy-to-follow recipe.

Ingredients

🥣 3 3⁄4 cups all-purpose flour
🍬 1 1⁄4 cups sugar
🥄 1 tsp baking powder
🧈 1 1⁄4 cups shortening
🥚 1 egg
🍦 2 tsp vanilla extract
🍫 4 tsp cocoa powder
🍓 1 tsp strawberry extract
🌸 Pink food colorant

Instructions

1- Prepare the Dough:

In a mixing bowl, combine flour, sugar, and baking powder thoroughly.
Add shortening and the egg to the dry ingredients, mixing until you achieve a sticky dough-like consistency.

2- Flavor the Dough:

Divide the dough into three equal parts.
For the first part, add 1 tsp of vanilla extract and knead well.
For the second part, add the remaining vanilla extract and cocoa powder, then knead until fully combined.
In the third part, mix in the strawberry extract and a few drops of pink food colorant, kneading until the color is evenly incorporated.

3- Shape the Dough:

Preheat the oven to 375°F (190°C).
Roll each flavored dough into a 30 cm (12-inch) strip.
Align two strips side-by-side and gently press them together.
Place the third strip on top, creating a triangular pyramid shape, and gently press to attach.

4- Form and Bake:

Lightly flour your workspace to prevent sticking.
Gently press and flip the dough to maintain an even triangular shape.
Using a bench scraper or a knife, cut the dough into 2 cm (3⁄4 inch) thick pieces.
Transfer the pieces onto a baking sheet lined with parchment paper.
Bake for 15 to 18 minutes, watching for the edges of the vanilla portion to turn golden brown.

5- Cool and Enjoy:

Remove the cookies from the oven and allow them to cool on the sheet. They will be soft out of the oven but will harden as they cool.

6- Serve:

Enjoy these tri-flavored shortbread cookies with family and friends, relishing their resemblance to traditional Mexican panaderia treasures.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: Approximately 20 cookies
Equipment: Mixer, Baking sheet, Parchment paper, Bench scraper or knife

Cooking Tips: