Spanish · Dessert
Polvorones de Almendra
A Spanish Christmas classic, polvorones are dense, sandy-textured shortbread cookies made from toasted flour, ground almonds and butter, prized for their melt-in-the-mouth crumble and delicate cinnamon warmth.
$0
15 minsPrep
17 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
231Calories
4.1gProtein
13.6gFat
24.6gCarbs
7.4gSugar
1.8gFiber
168mgSodium
24mgChol
6gSat Fat
92mgPotassium
35mgCalcium
1.3mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Fino Sherry
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
Toast the all-purpose flour in a dry pan for 4-5 minutes, stirring, until faintly golden and nutty-smelling, then cool completely.
3
Cream the softened butter and 14g sugar together until pale and smooth, about 2 minutes.
4
Fold in the toasted flour, almond flour, cinnamon and salt until a soft, crumbly dough just comes together — do not overwork.
5
Divide the dough into 2 portions and shape each into a thick oval or round disc about 2cm tall.
6
Place on the lined baking sheet, spaced apart, and bake for 16-18 minutes until set but still pale on top and barely golden at the base.
7
Cool on the tray for 10 minutes — the cookies are very fragile hot — then transfer carefully to a wire rack to cool fully.
8
Once completely cool, dust generously with the reserved sugar before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g All Purpose Flour, toasted lightly
- 18g18g Almond Flour
- 22g22g Butter, softened
- 14g14g Sugar White, fine, for dough plus dusting
- 1g1g Cinnamon Ground
- 0.5g0.5g Salt
