Tips to keep polvorones (with the same texture and flavor) longer

Anyone could agree with the statement that Christmas is not the same without polvorones. It seems that it was the nuns from Estepa (Seville), from the Santa Clara convent, who first created this delicious sweet that melts in your mouth and is so typical of the Christmas season. They did it based on a popular recipe of the time, butter cakes, made from lard, flour and sugar. This is where the famous mantecadas de Estepa and polvorones de Estepa are born, both so popular and sought after at Christmas that today they have the denomination of gastronomic heritage in Spain.

The traditional ones are almond, but both in Spain and in many Latin American countries they are also walnut, peanut or even flavored, such as orange or wine. Some like to crush them before eating them, others prefer to taste them as is to melt them in their mouths, and even those with a sweet tooth spread them in hot chocolate before eating them. They are delicious and that is why, when we make them at home or buy them, what we want is for them to last as long as possible. And it is that wasting a shortbread is totally losing the spirit of Christmas.

In this article, we have proposed to tell you all the tips to keep polvorones with the same texture and flavor for much longer, so that we always have them ready to taste. You want to know more? Take note!

The best way to preserve homemade or handmade polvorones

  • If you dare to make them at home or buy them handmade and without preservatives, you should know that the ideal is to consume them within two weeks. It is true that with these tips that we will give you, they can last a few more days (although they will surely be so delicious that they mysteriously disappear).
  • One of the ways to preserve them is to wrap them one by one in tissue paper or even in specialized stores you can find shortbread paper. Do it as if it were a candy, rolling up each end. Once wrapped, carefully place them in a cookie box (the tinned ones) or preferably an airtight glass container (if you don’t have it, it can be a plastic Tupperware). Store the can with the polvorones in a cool and dry place, better if it is dark. If you make many, or in several days, put a piece of paper in the can with the date they were made, so you can control the expiration time.
  • This way of preserving them is so beautiful that you can even take advantage of it to make Christmas gifts. Buy some nice cookie tins and put the homemade polvorones in it. Place a small Christmas card inside with a cute message and wrap a bow around the tin. It’s a perfect Christmas detail!
  • If you don’t have tissue paper on hand, you can keep them like cookies are kept. Place them carefully in a cookie tin (or whatever airtight container you have at home), so that you insert a piece of waxed paper (parchment paper) between the polvoron and polvoron. Close the can and keep it in a cool place and away from sunlight.
  • By the way, if you make them at home, don’t forget to wait for them to cool down before storing them for conservation.

Preserve industrial dustbins

  • If this year you can’t find handmade polvorones and you buy them in the supermarket, it is most likely that they contain some kind of preservative or stabilizer, so they will last longer. This type of shortbread is normally wrapped in individual paper wrappers that perfectly preserve the product.
  • Ideally, you should not take the polvorones out of their packaging until the moment you are going to eat them. Also, you can put them in an airtight container in a cool, dry place away from sunlight. Remember to insert a piece of paper with the expiration date so you don’t forget until when you can eat them

Can the polvorones be frozen?

If you have a lot of polvorones left over this Christmas, it is best to freeze them so you can eat them for a long time. Store them in a Tupperware, preferably wrapped in tissue paper or plastic. When you want to eat them, take them out of the freezer half an hour before and they will be perfect, and if you want to eat them beforehand you can bake they for about 5-8 minutes at a low temperature and they will be ready to taste.

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