Salpores de Arroz

salpores de arroz salvadoreños

Two days ago I received a request in comments for any type of Salvadoran “pan duro” to go with coffee. The first one that came to mind was salpores de arroz, which are a crunchy cookie-like pan dulce made with rice flour. Traditionally salpores come in a few different shapes and are sprinkled with pink or red-colored sugar.

Although these aren’t a Valentine’s Day cookie, they’d make a pretty sweet surprise for your valentine, especially if he or she happens to be Salvadoran.

Salpores de Arroz


3 cups rice flour
1 cup sugar
½ tsp. cinnamon
½ tsp. salt
1 tsp. baking powder
¾ cup unsalted butter, softened
2 extra large eggs, slightly beaten

For topping: pink or red sugar


1. In a large bowl, whisk together the rice flour, 1 cup sugar, cinnamon, salt, and baking powder.

2. Add butter and knead by hand until combined.

3. Add eggs and knead by hand an additional 10 minutes. The dough will be very dry and crumbly. You must work the dough until it all comes together.

4. Preheat oven to 350 F.

5. Take a golf ball-sized amount of dough in your hands and shape it into a flat oval, then press three flat fingers into it to make indentations. Place the cookie on a baking sheet lined with parchment paper. Repeat for each cookie.

6. Sprinkle cookies with pink or red-colored sugar. Bake on middle rack of oven for 8 to 10 minutes until cookies are nicely browned on the bottoms.

7. Remove from oven and allow to cool on the baking sheet. Serve with coffee. Makes about 18 salpores de arroz.

Note: This recipe calls for extra large eggs. If you only have large eggs on hand, you can add 1/2 an egg more.


  1. thanks for this post… Im salvadoran, born in the USA and I love my culture, I cant wait to try out these cookies for my dad!!! :D

  2. HELP!
    Hi, I am trying to make this cookies right now!
    I’m not Salvadoran and I have never tasted these cookies before but I saw the recipe and just had to try. I followed the instructions but I ended up with super dry crumbs… there is no way this crubs are sticking together… can I bind with milk or more butter? Could it be because the butter I used was still slightly cold?

    • Hi Brendy, the recipe calls for extra large eggs. I’m guessing chances are you used large eggs. Maybe if you add one more large egg? (I’ve only made it with 2 extra large, so I can’t guarantee that will solve things. )

      Hope you’re able to save the dough!

      • Thank you Tracy! I did save the dough. I called my cousin who is married to a salvadoran, she told me she uses a different recipe to make these same cookies instead of eggs her recipe calls for sour cream. So I added 2 tablespoons of sour cream and they came out perfect. And yes, I misread about the Extra Large eggs and used Large instead. But regardless of the struggle with the dough I ended up with some yummy cookies. Thanks!

    • Sour cream to the rescue! I’m happy to hear she was able to help you and the cookies turned out well. Thanks for the update!

  3. Great recipe and flavor, just what I was looking for but the baking time left me with burnt cookies the first batch. Maybe the batter needs to chill before baking. The next few batches came out perfectly baked at 10 minutes, 350 degrees.

    • Hi Holly! Thanks for the comment and tip for others. I haven’t made these for a long time, but looking back over the recipe, I wonder if I accidentally typed 18 minutes instead of 8, as 18 does seem like it would be too long. I will edit the recipe to 8-10 minutes and instruct bakers to keep an eye on that first batch. Sorry about the burnt cookies! Glad your other batches came out perfect :)

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