Polvorones are crumbly almond cookies. They are called like that (“dusty”) because they are covered with powdered sugar. These delicious Spanish cookies are very traditional and especially popular at Christmas. Polvorones just melt in your mouth, and you will melt with them!
- 350 g/ 12 oz plain flour
- 100 g/ 4 oz almonds (raw and ground)
- 125 g/ 4.4 oz lard or butter
- ½ tsp cinnamon
- 100 g/4 oz powdered sugar, 40 g/1 oz to decorate
- Preheat the oven to 130 ºC. Toast the flour and ground almonds on a baking tray in the oven for 30 minutes. Don’t forget to move the flour around so that it toasts evenly. Remove and set aside.
- Put the lard, sugar and cinnamon in a large mixing bowl and mix. Then, add the flour and ground almonds. Mix thoroughly all the ingredients in a bowl. Knead the dough using your hands until smooth; do it gently because it will be very crumbly.
- Refrigerate the dough for 90 minutes. Remove from the fridge and sprinkle the countertop with a bit of flour. Roll out the dough until it’s about 1/2 inch. Use a cookie cutter to shape and cut the cookies. Using a spatula, carefully place on a baking tray with parchment paper or cookie sheet for baking.
- Preheat the oven to 120 ºC. Bake cookies for 25 minutes or until they start browning. Remove from the oven and leave to cool. Remove the cookies from the tray very carefully so that you don’t break them. Dust with powdered sugar and place on a serving plate.