Finely grate the quince and lightly squeeze out the excess juice.

Beat the butter with the brown sugar, then add the egg and the squeezed grated quince.

Sift in the flour, baking powder, and cinnamon and knead. Important: the moisture released by the quince can thin the dough; if needed, add a few spoons of flour to firm up the consistency.

Drop small mounds onto the tray with a spoon and bake in a preheated oven until the edges are lightly colored.