📝 About This Recipe
A cornerstone of Spanish holiday traditions, Polvorones are crumbly, buttery shortbread cookies that literally dissolve into 'dust' (polvo) on the tongue. These delicacies are defined by the unique process of toasting flour and almonds, which imparts a deep, nutty complexity and a signature sandy texture. Infused with hints of cinnamon and citrus, they represent the pinnacle of artisanal Mediterranean confectionery.
🥗 Ingredients
The Toasted Base
- 2 1/2 cups All-purpose flour (sifted before toasting)
- 1 cup Raw almond flour (finely ground)
The Dough
- 3/4 cup Pork lard (high quality, chilled but pliable (Iberian style))
- 1 1/4 cups Confectioners' sugar (plus extra for dusting)
- 1 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 1 tablespoon Lemon zest (finely grated)
- 1 tablespoon Anise liqueur (optional, for authentic aroma)
- 1/4 teaspoon Salt (fine sea salt)
Topping
- 2 tablespoons Sesame seeds (untoasted)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Spread the all-purpose flour and almond flour evenly across a large baking sheet.
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2
Toast the flours in the oven for 15-20 minutes, stirring every 5 minutes. You are looking for a pale ivory color and a nutty aroma; do not let it turn dark brown. This removes moisture and develops the signature flavor.
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3
Remove the flours from the oven and let them cool completely. This is crucial; if the flour is hot, it will melt the lard prematurely and ruin the texture.
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4
In a large mixing bowl, combine the chilled lard and confectioners' sugar. Cream them together with a spatula or electric mixer until smooth and pale.
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5
Add the cinnamon, lemon zest, salt, and anise liqueur to the lard mixture. Mix until well incorporated.
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6
Sift the cooled, toasted flour and almond flour into the bowl. Sifting is essential to remove any clumps formed during the toasting process.
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7
Work the mixture with your hands until a crumbly dough forms. It should feel like damp sand—if you squeeze a handful, it should hold its shape.
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8
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up the fats.
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9
Increase oven temperature to 350°F (175°C). On a piece of parchment paper, roll out the dough to a thickness of about 1/2 inch (1.5 cm).
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10
Use a round or oval cookie cutter to stamp out the polvorones. Because the dough is fragile, use a spatula to carefully transfer them to a lined baking sheet.
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11
Lightly press a few sesame seeds into the top of each cookie.
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12
Bake for 12-15 minutes. The edges should be just barely golden. They will look soft and underbaked, but they firm up as they cool.
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13
Let the cookies cool completely on the baking sheet for at least 1 hour. If you touch them while warm, they will disintegrate into powder.
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14
Once cold, dust generously with additional confectioners' sugar and wrap individually in tissue paper for the traditional presentation.
💡 Chef's Tips
For the most authentic texture, use high-quality leaf lard; however, if you must substitute, use vegetable shortening rather than butter to maintain the crumbly 'dusty' feel. Always toast the flour a day in advance if possible to ensure it is completely cold before mixing. Do not overwork the dough; you want to combine it just until it holds together to avoid developing gluten. If the dough is too crumbly to roll, add a teaspoon of lard at a time until it reaches a workable consistency. Store in an airtight container in a cool dry place; these cookies actually improve in flavor after 2-3 days.
🍽️ Serving Suggestions
Serve with a small glass of sweet Sherry or Pedro Ximénez dessert wine. Pair with a cup of thick, Spanish-style hot chocolate for dipping. Include them on a 'Bandeja de Dulces' (sweet tray) alongside turrón and mantecados. Offer with a strong espresso or café con leche to balance the sweetness. Follow the Spanish tradition of lightly squeezing the wrapped cookie in your hand before opening to compact the crumbs slightly.