Polvorones are delicious Spanish Almond Cookies enjoyed throughout Spain during Christmas. A traditional treat that’s crumbly, buttery, sweet, soft, and yet slightly crunchy. They literally crumble in your mouth and I think they are simply scrumptious! So, don’t wait till Christmas to enjoy these crispy Spanish almond cookies, try baking them when you get the chance. Enjoy! :-)
Recipe adapted from Okashi by Keiko Ishida
110 g All-Purpose or Pastry Flour, sifted
100 g Unsalted Butter, at room temperature
40 g Confectioner’s (Icing) Sugar
50 g Ground Almond
Preheat the oven to 300˚F (150˚C).
Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely.
In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flour and mix until smooth dough is form.
Roll out the dough to a thickness of 10mm( 1/2 inch). Using a cookie cutters, cut out desired shapes and transfer them to a baking pan. Gather up and reroll the scraps and cut out more cookies.
Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.
Dust the cookies with some confectioner’s sugar, if desired. Store in an airtight container to keep them crisp.
Makes 16 to 24 cookies.