“Polvorones” are rich, crumbly almond cookies that are popular in Spain around Christmas time. This traditional Spanish recipe makes around 16 cookies that will just melt in your mouth! Have a go at making them!
210g unbleached white flour
85g raw whole almonds
140g butter or margarine
170g granulated sugar
½ tsp cinnamon
Icing/powdered sugar for finishing touches
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
- Preheat the oven to 175° C.
- Line a baking tray with baking paper and pour the flour in to toast it. Occasionally move the flour around so that it will toast evenly. Leave in the oven for around 8 minutes and then set pour in a bowl and set aside.
- Place the raw almonds on the same tray and toast these until they change colour slightly. Keep an eye on them! Remove and place almonds in a food processor and blend until they are finely ground.
- Reduce oven temperature to 120° C.
- In a large mixing bowl, cream the butter, sugar and cinnamon together. Add the toasted flour and finely ground almonds and continue to mix. The dough will be very crumbly!
- Place some flour on a clean flat surface and then push the dough together to form a ball. Carefully flatten it so that it is just over 1cm thick and use a round cookie cutter to cut out 16 cookies.
- As the dough is very dry and flakey, you will need to use a spatula to carefully move the cookies onto a tray lined with baking paper.
- Bake the cookies for 25-30 minutes and then remove and allow them to completely cool before moving them!
- You might want to dust the cookies with some icing/powdered sugar to finish them off!
Why not learn Spanish with Rosetta Stone to discover more of the traditional food and can help you try new things in local markets in Spain!