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Polvorones are delicate Spanish shortbread cookies that crumble effortlessly at the first bite, offering a melt in your mouth experience cherished in Spain and beyond.
Traditionally enjoyed during the festive season, particularly around Christmas, these cookies are a sweet celebration of rich, nutty flavours and a light dusting of powdered sugar.
Polvorones embody a spirit of indulgence and tradition, inviting you to slow down and savour their unique texture and taste.
What Are Polvorones?
Polvorones are a type of Spanish shortbread cookie known for their crumbly texture, a quality that gives them their name, derived from the Spanish word “polvo,” meaning “powder” or “dust.”
This unique texture comes from a combination of ingredients that includes ground almonds, flour, sugar, and sometimes a hint of cinnamon.
Shaped into rounds or ovals, they are baked until they are light golden in colour, then generously coated with powdered sugar. Polvorones are known for their dry, sandy consistency that, despite its delicate nature, packs a rich, buttery flavour.
Often shared with family and friends, especially during the holidays, Polvorones have become a beloved treat across Spain. Each bite brings a sense of nostalgia and warmth, evoking memories of festive gatherings and holiday cheer.
Ingredients and Taste
The ingredients in Polvorones are simple yet lend a depth of flavour that’s distinctive. Ground almonds are a central component, adding a nutty richness that balances the sweetness.
Flour and sugar are combined with a good amount of butter or lard, which is what gives the cookie its soft, crumbly texture. Cinnamon is sometimes added, adding a touch of warmth and complexity to the flavour.
Once baked, Polvorones are dusted in powdered sugar, creating a sweet, velvety layer that contrasts beautifully with the tender, sandy cookie underneath.
The first bite offers a rich, buttery taste with hints of almond and a faint spice from the cinnamon, making each mouthful a soft, melt in your mouth experience.
Polvorones are deceptively simple but full of flavour, a delightful balance of sweetness and nuttiness that’s unique to this classic Spanish cookie.
A Taste of History
Polvorones have a long history in Spain, especially in the regions of Andalusia and Castile. Their origins trace back to the days when almonds and spices were brought to Spain by the Moors, influencing many traditional Spanish sweets.
Originally, these cookies were made with lard instead of butter, which gave them their distinctive texture and helped them keep longer, a practical choice for families who made large batches to last through the holidays.
Over time, Polvorones became an integral part of Spain’s culinary traditions, particularly during Christmas when families gather to share these sweet treats.
The recipe has remained largely unchanged, though different regions sometimes add their own twist by including lemon zest, cocoa, or anise.
Despite these variations, the essential qualities of Polvorones, its crumbly texture, almond flavour, and powdered sugar coating, remain true to the original recipe.
Polvorones (Spanish Shortbread Cookies) Recipe
Serves: 4 people
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup powdered sugar, plus extra for dusting
- 1/2 cup lard or unsalted butter, softened
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Directions
To begin, preheat your oven to 350°F (175°C). Spread the flour and ground almonds evenly on a baking sheet. Toast in the oven for 8–10 minutes, stirring halfway through, until they release a nutty aroma. This step intensifies the flavour, so be careful not to let them burn. Remove from the oven and allow to cool.
In a large mixing bowl, combine the toasted flour, ground almonds, powdered sugar, ground cinnamon, and salt. Use a whisk to blend them thoroughly. This ensures that each ingredient is well distributed for even flavour in every cookie.
Add the softened lard (or butter) and vanilla extract to the dry ingredients. Mix with a wooden spoon or your hands until the dough starts coming together. The dough should be soft and slightly crumbly, typical for polvorones.
Gently knead the dough until it holds together when pressed. Be careful not to over-knead, as this will make the cookies too dense. If the dough is too crumbly, let it rest for a few minutes; the warmth from your hands will help it hold better.
Shape the dough into a thick disk, wrap it in plastic wrap, and refrigerate for 20–30 minutes. Chilling firms up the dough, making it easier to shape the cookies without them falling apart.
Preheat the oven to 350°F (175°C) again. Line a baking sheet with parchment paper. Roll the dough out on a lightly floured surface to about 1/2 inch (1.25 cm) thickness. Use a round cookie cutter to cut out cookies, re-rolling the dough scraps as needed.
Place the cookies on the prepared baking sheet, about 1 inch apart. Bake for 12–15 minutes, or until the edges are lightly golden. Polvorones are delicate, so keep an eye on them to prevent over-browning.
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack. Once cooled completely, dust generously with powdered sugar for a snowy finish. Serve on a plate, perhaps with a small bowl of extra powdered sugar for dipping if desired.
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