Spanish · Dessert
Polvorones de Canela y Naranja
A classic Andalusian Christmas shortbread, polvorones de canela y naranja are made from toasted flour, lard, ground almonds and orange zest, pressed into tender, crumbly rounds and dusted with sugar.
$0
20 minsPrep
17 minsCook
67 minsTotal
MediumLevel
Nutrition per serving
236Calories
3.7gProtein
14.2gFat
24.2gCarbs
7.5gSugar
2gFiber
194mgSodium
10mgChol
4.2gSat Fat
86mgPotassium
35mgCalcium
1.2mgIron
0mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea with Orange
local
Sherry (Fino)
international
dairy-free
sweet-spot
all-time-classics
Instructions
1
Toast the all-purpose flour in a dry pan over low heat, stirring constantly, for about 8 minutes until pale gold and fragrant; let cool completely.
2
In a bowl, beat the softened lard with the sugar until light and creamy, about 2 minutes.
3
Mix in the cooled toasted flour, almond flour, ground almond, cinnamon, orange zest and salt until a soft, slightly crumbly dough forms.
4
Press the dough together, wrap, and rest in the fridge for 30 minutes to firm up.
5
Roll the dough out on a lightly floured surface to about 1.5cm thickness and cut into two small rounds.
6
Transfer the rounds to a lined baking sheet, spaced apart, and bake at 160°C (320°F) for 16-18 minutes until just set and pale golden at the edges.
7
Cool on the tray for 5 minutes, then transfer to a wire rack and dust generously with extra sugar while still warm.
8
Leave to cool fully before serving; the polvorones will firm up and turn crumbly-tender as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour, lightly toasted
- 10g10g Almond Flour
- 20g20g Lard, softened
- 14g14g Sugar White, plus extra for dusting
- 2g2g Cinnamon Ground
- 3g3g Orange, zested
- 6g6g Almond, toasted and finely ground
- 1g1g Salt
