Spanish Christmas Almond Cookies - Polvorones
Polvorones are a traditional Christmas treat made from crumbly almond shortbread.
Ingredients
- 190 g plain flour
- 110 g raw peeled almonds
- 115 g pork lard or 115g plus 2 tablespoons of butter
- 150 g granulated sugar
- ½ teaspoon cinnamon
- icing sugar for dusting
Instructions
- Preheat the oven to 180°C/Fan 160°C.
- Place the almonds on a baking tray and toast in the oven until they start to go a faint golden colour (roughly 8-10 minutes). Reduce the oven temperature to 120°C/Fan 100°C
- Take the almonds out of the oven and grind into a flour-like texture in a food processor.
- Next, in a large mixing bowl, combine the lard/butter, sugar, and cinnamon with an electric hand mixer until smooth and creamy.
- Add the flour and ground almonds to the lard/butter mixture and incorporate into a dough. (The dough will be quite crumbly, but that's okay!).
- Place a sheet of waxed baking paper onto a clean countertop or cutting board. In the mixing bowl, work the dough into the shape of a ball, and then put it on top of the baking paper. Carefully flatten it with a floured rolling pin to a rectangle with about a 12mm thickness.
- Using a cookie cutter, cut the dough into circular cookies.
- Move the cookie dough to a greased baking tray/cookie sheet (you might want to use a spatula, as the crumbly dough might break apart in your hands).
- Bake the cookies for 25-30 minutes, until you see the edges start to turn a golden brown. Allow the cookies to cool on the tray until you move them, as moving them hot will likely cause them to crumble to dust!
- Serve at room temperature, dusted with icing sugar.
Nutrition
Calories: 184kcalCarbohydrates: 20gProtein: 3gFat: 11gSaturated Fat: 3gFiber: 1gSugar: 10g
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