Brown Butter Polvoron Recipe

Take the classic polvoron recipe to the next level by browning your butter!

Be adventurous in the kitchen and make this brown butter polvoron recipe! Its nutty and toasty flavor is easy to love. 

Brown Butter Polvoron Recipe

Carmela Villegas
Take the classic polvoron recipe to the next level by browning your butter!
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 38 minutes
Course Dessert
Cuisine Filipino
Servings 24


Brown Butter Polvoron Ingredients

  • 3/4 Cup caster sugar
  • 1 1/4 cups powdered milk
  • 1 3/4 cups cake flour
  • 1/4 Cup Hazelnut Powder or almond flour
  • 3/4 Cup unsalted butter


  • Combine sugar and powdered milk in a bowl; set aside.
  • Place flour and hazelnut powder or almond flour in a pan; mix well. Toast over low heat for about 8 minutes or until golden brown and smells like toasted bread. Stir continuously to prevent flour from burning. Add flour mixture to milk mixture; mix well. Set aside.
  • Melt butter in a small saucepan over low heat until it gives out a nutty flavor and color changes to light brown, about 8 to 10 minutes.
  • Strain butter into the flour mixture. Stir with a wooden spoon until well incorporated and texture resembles wet sand.
  • Pour into an 8-inch square pan, pressing onto the bottom, until ½ inch thick. Using a polvoron mold, cut out polvoron and carefully place on a plate. Wrap individually in cellophane to give away as presents or store in an airtight container. These will keep for 1 week at room temperature or 2 weeks in the refrigerator. *Note: to make your own hazelnut powder or almond flour, grind whole, unroasted nuts until smooth and powdery in a food processor.
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