Polvorones

Name: Polvorones
Cook time: 70 min
Total time: 70 min
Yield: 24 servings
Cuisine: Spanish
Ingredients: 500g All-purpose Flour, toasted; 125g Blanched Almonds, toasted and finely ground; 200g Lard, manteca de cerdo, at room temperature; 180g Powdered Sugar, icing sugar; 1 tsp Ground Cinnamon; 1/4 tsp Salt, fine; 2 tbsp Sesame Seeds, lightly toasted; 50g Powdered Sugar, icing sugar, for dusting

Polvorones are tender, crumbly Spanish shortbread cookies with a delicate almond flavor and a whisper of cinnamon. Toasted flour and blanched almonds give them a warm, nutty backbone while powdered sugar and lard create that signature melt-in-your-mouth texture. Perfect with coffee or as a festive treat, they crackle prettily and dust themselves in sugar for a charming finish.

Polvorones are tender, crumbly Spanish shortbread cookies with a delicate almond flavor and a whisper of cinnamon. Toasted flour a... Show more

Traditional Spanish Recipe

Health Grade

D · Occasional

Time

1 hr10 min

Price

0,20 €

Calories

225 kcal

easy

low sodium

kid friendly

comfort food

Method

Toast the flour

Preheat the oven to 325° F (160° C). Spread the All-purpose Flour in a thin, even layer on a baking sheet and toast it for 6 minutes, stir, then toast for 6 minutes more, until it smells nutty and looks very pale beige. Set it aside to cool completely before you mix the dough.

Toast and grind almonds

Spread the Blanched Almonds on a second baking sheet and toast them for 8 minutes. Add the Sesame Seeds for the last 2 minutes so they turn lightly golden and smell nutty. Let both cool, then pulse the almonds in a food processor until very fine; keep the sesame seeds aside for finishing.

Mix the dry ingredients

In a large bowl, whisk together the cooled toasted flour, ground almonds, Powdered Sugar, Ground Cinnamon, and Salt until the mixture is evenly blended and fluffy.

Work in the lard

Add the Lard at room temperature and rub it into the dry mixture with your fingertips or a fork until it looks like damp sand and starts to hold together when squeezed. If it still seems crumbly, keep pressing it together in the bowl rather than adding liquid.

Shape the cookies

Divide the dough into 24 pieces and shape each one into a thick round or oval, about 1 1/2 inches wide. Set them on a parchment-lined baking sheet with a little space between each cookie, then gently press the toasted sesame seeds onto the tops.

Bake the polvorones

Bake at 325° F (160° C) for 12 to 15 minutes, until the bottoms are just barely golden and the tops are still pale. Leave the cookies on the baking sheet for 5 minutes so they firm up before you move them.

Cool and dust

Transfer the cookies to a rack and cool completely, then dust them generously with the remaining powdered sugar. Handle them gently, because polvorones are delicate and very crumbly when warm.

Ingredients

Method

For 24 servings

Adjust servings

For the dough

500g All-purpose Flour, toasted
125g Blanched Almonds, toasted and finely ground
200g Lard, manteca de cerdo, at room temperature
180g Powdered Sugar, icing sugar
1 tsp Ground Cinnamon
1/4 tsp Salt, fine

For finishing

2 tbsp Sesame Seeds, lightly toasted
50g Powdered Sugar, icing sugar, for dusting

Nutrition

Per Serving.

Calories

225 kcal

11% of Daily kcal

Protein

3.3 g

7% RDI

Fat

12 g

3.6g sat fat

Carbs

27 g

10% RDI

Sugar

9.7 g

19% RDI

Fiber

1.3 g

4% RDI

Salt

0.1 g

1% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.6 / 10

Comments

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Ingredients

For 24 servings

Adjust servings

For the dough

500g All-purpose Flour, toasted
125g Blanched Almonds, toasted and finely ground
200g Lard, manteca de cerdo, at room temperature
180g Powdered Sugar, icing sugar
1 tsp Ground Cinnamon
1/4 tsp Salt, fine

For finishing

2 tbsp Sesame Seeds, lightly toasted
50g Powdered Sugar, icing sugar, for dusting

Polvorones

Method

Toast the flour

Toast and grind almonds

Mix the dry ingredients

Work in the lard

Shape the cookies

Bake the polvorones

Cool and dust

Ingredients

Method

For the dough

For finishing

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the dough

For finishing

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