Mango Raspberry Polvoron
These two-toned polvoron, or no-bake Filipino shortbread cookies, are fruity, nutty and naturally gluten-free. Made with coconut and almond flours, melted butter, and a duo of freeze-dried mango and raspberry, these treats taste like a tropical holiday.
From cookbook author Arlyn Osborne, based on a recipe in her book, “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen” (Hardie Grant, 2024).
Ingredients
- About 1/2 cup (20 grams) freeze-dried mango
- About 2/3 cup (15 grams) freeze-dried raspberries
- 1/2 cup (55 grams) coconut flour
- 1 cup (80 grams) milk powder (nonfat or whole)
- Scant 1/2 cup (40 grams) almond flour
- 1/3 cup (67 grams) granulated sugar
- Pinch fine salt
- 8 tablespoons (1 stick/113 grams) unsalted butter
Nutritional Facts
Per cookie
Calories
165
Fat
10 g
Saturated Fat
5 g
Carbohydrates
15 g
Sodium
56 mg
Cholesterol
20 mg
Protein
4 g
Fiber
3 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author Arlyn Osborne, based on a recipe in her book, “Sugarcane: Sweet Recipes From My Half-Filipino Kitchen” (Hardie Grant, 2024).
Tested byJoe Yonan.
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