Polvorón
Ingredients
- 250 g flour, toasted until lightly golden
- 125 g whole almonds, toasted and finely ground
- 150 g lard or butter, softened
- 100 g powdered sugar
- 1 tsp cinnamon
- pinch of salt
- extra powdered sugar, for dusting
A classic Christmas sweet from southern Spain, polvorón is a type of mantecado — a rich shortbread traditionally made with lard — combined with toasted flour and ground almonds for a delicate, powdery crumb that dissolves almost immediately in the mouth. The name comes from polvo, 'dust,' a fitting description of its texture.
Method
Spread the flour on a baking tray and toast at 175°C (350°F) for 10-15 minutes, stirring occasionally, until lightly golden and fragrant; cool completely.
Toast the almonds separately until lightly browned, then grind into a fine flour.
Combine the cooled toasted flour, ground almonds, powdered sugar, cinnamon and salt.
Work in the softened lard or butter with your hands until a soft, cohesive dough forms.
Roll or pat the dough out to about 1.5cm thick and cut into rounds or ovals.
Bake at around 165°C (330°F) for 15-20 minutes until just set — they should not brown much.
Cool completely on the tray before handling, as they are very fragile; dust with powdered sugar.
