Baked Hazelnut Polvoron

Polvoron is a classic confection in the Philippines sought and enjoyed by many. Typically, the flour is toasted and combined with powdered milk, sugar, and butter. Easy and yummy.

But wait there’s more, you can also add other flavours like rice crispies, ground cashews, or your nuts of choice, ground Oreo cookies, etc., to enjoy a whole lot of variety!

Baked Hazelnut Polvoron

I fondly remember how my Lola Adeling (grandmother) used to make the classic and most delicious homemade polvoron ever!

Now, for this recipe, we’re baking the polvoron instead of toasting it to give it more structure and to keep it from breaking up.

And if you like nuts and enjoy their texture in food then you’ll love this polvoron’s buttery and nutty taste with a hint of sweetness, much like shortbread or Russian tea cakes. 

It’s great for snacking or dessert and best paired with coffee, tea, or any hot drinks you fancy. And it’s super easy to make, so I hope you’ll give it a go.

The recipe is adapted from Chef RV Manabat.

How To Make Baked Hazelnut Polvoron

Baked Hazelnut Polvoron

A Filipino confection with its buttery, milky, nutty taste with just the perfect sweetness to enjoy as a dessert or snack, similar to shortbread or Russian tea cakes. And it's great paired with your favourite hot drink!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes


  • 270 g butter, softened
  • ¾ cup icing sugar/powdered sugar, plus more for rolling and dusting polvoron balls
  • 2 cups plain flour/all-purpose flour
  • ¾ cup ground hazelnuts * Note 1
  • ½ cup powdered milk


  • Preheat the oven to 177 C or 350 F. Line a large baking pan with parchment/baking paper.
  • Using a stand mixer with a paddle attachment or an electric handheld mixer, add the softened butter and icing sugar into the bowl and beat on low speed then increase to medium-high speed until blended.
  • Scrape down the sides of the bowl and beat again until well combined.
  • In a large bowl, add the plain flour, ground hazelnuts, powdered milk and whisk to combine.
  • Add that to the butter mixture and beat at low speed to combine, then increase to medium speed. Scrape the sides of the bowl and beat again until all ingredients are well incorporated and have come together into a dough.
  • Divide the dough into small balls weighing 15 g each. Roll each ball in icing sugar and place in the baking pan 1 inch apart.
  • Bake for 20 minutes *Note 2. Transfer the pan to a cooling rack and leave to cool for a few minutes. Dust with icing sugar.


Note 1 Feel free to replace the ground hazelnuts with ground almonds, ground cashews, ground peanuts, etc.
Note 2 Check the polvoron occasionally and bake until it is set, but don’t let it brown. It is best to have it light-coloured.