Polvorones
Polvorones are Andalusia's crumbliest Christmas shortbread, made with toasted flour, lard and almonds so tender they dissolve to powder in the mouth. The trick is a well-toasted flour and a light hand, and each one is traditionally twisted up in tissue paper.
Approximate, per 1 cookie (~30g). Values vary by recipe and portion.
Ingredients
- ·250 g plain flour
- ·125 g lard, softened
- ·100 g icing sugar, plus extra to dust
- ·75 g ground almonds
- ·1/2 tsp ground cinnamon
- ·zest of 1 lemon
- ·a pinch of salt
Method
- 1
Toast the flour in a dry pan over low heat, stirring constantly, for about 10 minutes until it smells nutty and turns pale gold; spread out and let it cool completely.
- 2
Toast the ground almonds briefly in the same way until fragrant, then cool.
- 3
Rub together the cooled toasted flour, ground almonds, icing sugar, cinnamon, lemon zest and salt, then work in the softened lard until it forms a stiff, slightly crumbly dough.
- 4
Press the dough out to about 2 cm thick and cut into oval or round shapes; handle as little as possible.
- 5
Chill the shapes on a lined tray for 30 minutes so they hold together.
- 6
Bake at 170°C for 15 to 18 minutes until barely coloured; they should stay pale.
- 7
Let them cool fully on the tray without moving them, as they are very fragile while warm.
- 8
Dust heavily with icing sugar and, if you like, wrap each in a twist of tissue paper.