Rich, crumbly Polvorones are a delicious Spanish treat, found on every Christmas table.
This traditional recipe is as soft and crumbly as they come, they just about melt in your mouth!
At the foot you will find alternatives for Gluten free and diabetic Polvorones.
Prep Time: 20 minutes: Cook Time: 30 minutes
- 510g (1 1/2 cups) unbleached white flour
- 250g (3/4 cup) almonds (raw)
- 140g (5 oz.) butter or margarine
- 250g (3/4 cup) granulated sugar
- 1/2 tsp cinnamon
This polvorones recipe makes approximately 16 (2-inch round) biscuits.
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and “toast” the flour.
Occasionally move the flour around on the sheet, so that it toasts evenly.
Leave in oven for about 8 minutes.
Remove and set aside.
Place raw almonds on another cookie sheet.
Toast the almonds until they change color just slightly.
Remove and place almonds into a food processor.
Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl.
Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface.
Press the dough together to form a ball. Then press the dough onto the waxed paper.
Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the individual polvorones.
Use a small spatula to carefully move the cookies from the waxed paper to a baking tray for baking because the dough is very dry and flaky.
Bake on ungreased tray for 25-30 minutes at 250 degrees.
Remove from oven and allow cookies to cool completely before removing them.
Take special care not to break them.
Gluten Free & Diabetic
Alternatives for gluten free and/or sugar free Polvorones. This simple recipe can be easily converted to a healthier and gluten free alternative.
Substitute the 1 1/2 cups of regular flour with one cup brown rice flour and 1/2 cup gluten-free waffle mix (or similar) flour.
The lack of gluten makes the dough even more dry and crumbly so I add four tbsp of water to the mixture to make it sticky enough to be able to form it into cookies.
Substitute the sugar with 1 tsp of powdered Stevia or your favourite sugar substitute. The almond flavour seems to do a very good job of disguising the dreaded ‘saccharin’ aftertaste.