Polvorón comes from the word ‘polvo’, the Spanish word for ‘dust’ and it makes sense since they’re often sprinkled with plenty of icing sugar to mimic snow. Polvorones are a much-loved feature on the dessert platter of any Spanish Christmas table. Simple in essence, these small flour cakes are made with sugar, butter, and almonds, and have a mild flavor and a dense consistency.
Polvorones were inspired by similar treats of Arabic origins, brought over into the peninsula by the Moors who historically lived there. Now, these treats are making their way around the world as more and more people make these simple and sweet desserts.
- 500 gr plain flour
- 140 gr raw almonds
- 235 gr pork lard
- 100 gr icing sugar
- 1 tbsp aguardiente alternatively brandy, grappa or anisette
- 1 tbsp ground cinnamon
- icing sugar to decorate
- ground cinnamon to decorate
- Preheat the oven to 120º C/ 250° F.
- We'll begin by toasting the flour to get rid of any excess moisture. For that, spread the flour out in a baking dish and place it in the oven for about 10-15 minutes, stirring often so it doesn't burn.
- Take the flour out and put it in a bowl to cool. Once cooled, sift into a bowl along with the icing sugar and cinnamon.
- Spread the almonds on a tray and toast in the oven for about 8-10 minutes until golden. Take the almonds out and cool them off then put them in a food processor and blitz to a fine floury consistency.
- Add the almond flour, brandy and pork lard to the bowl and mix everything together into a thick dough.
- Then spread out a large sheet of plastic film over the clean counter top and place half of the dough on top. Shape into a cylinder 5 cm (2 inches) in diameter and wrap with the plastic film, rolling and shaping it into a cylinder.
- Place the dough in the fridge for about 1 hour to firm.
- Take the dough back out and unwrap it, then slice it into 4 cm (1 ½- inch) thick pieces. Place the slices on a parchment paper-lined baking tray.
- Place the tray in the oven and bake at 180° C/ 356° F for 10 minutes.
- When done, take them out of the oven and cool for about 1 hour, then sprinkle with icing sugar and cinnamon to finish them.