Colorful Polvorones with Orange, Hibiscus, and Black Cocoa Recipe

Introduction

Polvorones are delightful Mexican shortbread cookies known for their crumbly texture and colorful layers. This recipe combines three delicious flavors—orange, hibiscus, and chocolate—to create a festive and flavorful treat perfect for any occasion.

Ingredients

• 16 tablespoons (226g) unsalted butter, room temperature
• 1/2 teaspoon table salt
• 2 cups (227g) confectioners’ sugar, sifted if lumpy
• 1 large egg
• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1 tablespoon baking powder
• Zest of 1 orange
• 1/2 teaspoon orange blossom water
• 1 teaspoon hibiscus tea, finely ground
• 1/8 to 1/4 teaspoon liquid red or pink food coloring
• 1 tablespoon (5g) black cocoa*
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1/8 teaspoon espresso powder, optional
• 1 large egg white, beaten

Instructions

1. Step 1: In a large bowl or stand mixer, beat the butter and salt until soft and smooth. Gradually add the confectioners’ sugar and beat at medium speed for 2 to 3 minutes until well incorporated and smooth.
2. Step 2: With the mixer on low speed, add the egg and mix until incorporated. Scrape down the sides of the bowl as needed.
3. Step 3: Add the flour and baking powder in 3 or 4 additions, mixing on low speed until a soft dough forms.
4. Step 4: Divide the dough into 3 equal portions (about 300g each) and place in separate bowls.
5. Step 5: To the first portion, add the orange zest and orange blossom water. Mix with a spatula or your hands until fully incorporated.
6. Step 6: To the second portion, add the ground hibiscus tea and food coloring. Mix until combined.
7. Step 7: To the last portion, add the black cocoa, vanilla extract, and espresso powder if using. Mix until incorporated.
8. Step 8: Roll each portion into an 18″ long cylinder, then cut each into two 9″ cylinders, making six pieces total.
9. Step 9: Brush the sides of the orange dough cylinders with egg white. Place the hibiscus dough cylinders next to the orange ones, then brush the tops of both with egg white. Stack the chocolate dough cylinders on top, forming two pyramid shapes.
10. Step 10: Wrap the pyramids tightly with plastic wrap and press on all sides to flatten into triangular shapes.
11. Step 11: Chill the dough in the refrigerator for at least 2 hours until firm. Dough can be refrigerated up to 5 days or frozen for 1 month.
12. Step 12: Preheat the oven to 325°F (163°C). Prepare two baking sheets by greasing or lining with parchment paper.
13. Step 13: Unwrap the dough and slice into 1/2″ thick pieces. Arrange slices at least 1″ apart on the baking sheets.
14. Step 14: Bake for 15 to 20 minutes, until edges are lightly golden. Rotate pans halfway through baking for even cooking.
15. Step 15: Remove from oven and allow polvorones to cool completely on the baking sheets before serving.

Tips & Variations

• For best texture, use room-temperature butter to achieve a smooth dough.
• Substitute the hibiscus tea with dried rose petals or another floral tea for a unique twist.
• If you prefer a gluten-free option, use a measure-for-measure gluten-free flour blend.
• Adjust the food coloring amount to reach your desired intensity without altering the flavor.

Storage

Store leftover polvorones in an airtight container at room temperature for up to one week. For longer storage, freeze them wrapped tightly for up to one month. They can be enjoyed straight from the freezer or thawed to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 5 days or frozen for up to 1 month before baking. Just be sure to wrap it tightly to prevent drying out.

What is black cocoa and can I substitute it?

Black cocoa is a very dark, alkalized cocoa powder that gives a rich color and subtle flavor. If you don’t have it, you can use regular Dutch-processed cocoa powder, but the color will not be as intense.

Colorful Polvorones with Orange, Hibiscus, and Black Cocoa Recipe

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★★★★★

4.9 from 144 reviews

• Author: Aiden
• Total Time: 2 hours 45 minutes
• Yield: Approximately 24 cookies 1x
• Diet: Vegetarian

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Description

Polvorones are delicate, buttery Spanish shortbread cookies with subtle flavor variations in orange, hibiscus, and chocolate. These cookies are layered in colorful dough pyramids, chilled for firmness, then sliced and baked to golden perfection, resulting in a crumbly, melt-in-your-mouth treat.

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Ingredients

Scale 1x2x3x

Butter Mixture

• 16 tablespoons (226g) unsalted butter, room temperature
• 1/2 teaspoon table salt
• 2 cups (227g) confectioners’ sugar, sifted if lumpy
• 1 large egg

Dry Ingredients & Flavors

• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1 tablespoon baking powder
• Zest of 1 orange
• 1/2 teaspoon orange blossom water
• 1 teaspoon hibiscus tea, finely ground
• 1/8 to 1/4 teaspoon liquid red or pink food coloring
• 1 tablespoon (5g) black cocoa powder
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract
• 1/8 teaspoon espresso powder, optional
• 1 large egg white, beaten (for brushing)

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Instructions

1. Make the butter mixture: In a large bowl or stand mixer bowl, beat together the butter and salt until soft and smooth. Gradually add the sifted confectioners’ sugar and beat at medium speed until well incorporated and smooth, about 2 to 3 minutes.
2. Add egg: With the mixer on low speed, add the large egg and mix until fully incorporated, stopping to scrape down the bowl sides as needed.
3. Incorporate dry ingredients: Add the flour and baking powder in 3 or 4 additions, mixing on low speed until a soft dough forms.
4. Divide dough: Portion the dough equally into three bowls, approximately 300g each.
5. Flavor first dough (orange): Add orange zest and orange blossom water to the first portion, mixing with a spatula or hands until evenly combined.
6. Flavor second dough (hibiscus): Add finely ground hibiscus tea and liquid red or pink food coloring to the second portion, mixing thoroughly.
7. Flavor third dough (chocolate): Mix in black cocoa powder, vanilla extract, and optional espresso powder into the third portion until fully incorporated.
8. Shape dough cylinders: Roll each dough portion into an 18-inch long cylinder, then cut each in half widthwise to make two 9-inch cylinders per color.
9. Assemble pyramids: Brush egg white onto the sides of the orange dough cylinders. Place hibiscus cylinders directly next to the orange ones, brush the top of both with egg white, and place chocolate cylinders on top to form two pyramid shapes.
10. Wrap and flatten: Tightly wrap each pyramid with plastic wrap and press on all sides to flatten into triangular shapes.
11. Chill dough: Refrigerate the dough pyramids for at least 2 hours until firm. They can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
12. Preheat oven: Heat oven to 325°F (163°C) with racks placed in upper and lower thirds. Lightly grease two baking sheets or line with parchment paper.
13. Slice cookies: Unwrap chilled dough and slice into 1/2-inch thick pieces. Space slices at least 1 inch apart on prepared baking sheets.
14. Bake polvorones: Bake for 15 to 20 minutes until edges begin to turn golden, rotating pans halfway through for even baking.
15. Cool: Remove cookies from oven and allow to cool completely on baking sheets before serving.
16. Store leftovers: Keep leftover polvorones airtight at room temperature for up to one week or freeze for longer storage.

Notes

• Ensure butter is at room temperature for easy mixing and smooth dough.
• Sifting confectioners’ sugar avoids lumps and ensures smooth batter.
• Chilling the dough is critical for clean slicing and maintaining shape during baking.
• Optional espresso powder adds subtle depth to the chocolate dough flavor.
• Use parchment paper or greased baking sheets to prevent sticking.
• Allow cookies to cool fully before removing to prevent breakage as polvorones are crumbly.
• You can substitute gluten-free flour for a gluten-free version.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert, Cookie
• Method: Baking
• Cuisine: Spanish

Keywords: polvorones, Spanish shortbread cookies, layered dough, orange zest cookies, hibiscus cookies, chocolate cookies, butter cookies, holiday cookies, melt-in-mouth cookies