500 gr plain flour
235 gr Pork Lard
100 gr icing sugar
1 tbsp Aguardientealternatively brandy, grappa or anisette
1 tbsp Ground Cinnamon
icing sugarto decorate
Ground Cinnamonto decorate
Polvorón comes from the word polvo, Spanish for dust. Polvorones are an essential part of the Christmas table. They are a small flour cake made with sugar, butter, and almonds, and have a mild flavor and a dense consistency
The original recipe for polvorones was inspired by an ancient Arab preparation introduced to the peninsula by the Moors.
Serves: 20 pulvorones Preparation time: 30 minutes Cooking time: 70 minutes Resting time: 120 minutes (60 + 60)
How to Make Spanish Polvorones:
- Preheat the oven to 120º C. First, toast the flour in order to get rid of any moisture it might hold.
- To do this, lay the flour all over the bottom of a baking dish and toast it in the oven for approximately one hour, stirring every 15 minutes so that it doesn’t burn.
- Once toasted, let it cool down and sieve the flour, icing sugar, and cinnamon into a big bowl. Add the liqueur and the pork lard in small bits.
- Mix all the ingredients thoroughly and knead the resulting paste until you achieve a well integrated and consistent dough.
- Extend a large piece of cling film over the kitchen top and add half of the dough to the center of the sheet. Shape a rough cylinder with a diameter of about 5 cm.
- Wrap the dough with the cling film and roll it until you have an almost perfect cylinder. Leave in the fridge for one hour so that the dough becomes more solid.
- Take the dough out of the fridge, remove the cling film, and over a clean surface cut the cylinder in thick slices of about 4 cm.
- Place the slices on a baking dish covered with baking paper. Bake the polvorones for 10 minutes at 180º C. Take them out of the oven and let them cool down for at least an hour.
- To decorate the polvorones, sieve some more icing sugar first and then finish with a little bit more of cinnamon. Your polvorones are now ready to be served!