Almond and cinnamon polvorones
The Christmas dates are approaching and the polvorones they cannot be missing on the table. What if this year we dare to make them at home? I have tried a simple recipe and the result has convinced my tasters. Enough reason to repeat them when Christmas comes.
The polvorones that I present to you today with almonds and cinnamon, are traditional polvorones. They are made with lard, for sale in large stores, and other common ingredients. Beginners like me will be struck by having to toast the flour beforehand, one of the keys to this recipe! Wrapped in tissue paper, they will be ready to serve and / or give as gifts.
Ingredients
- 250 g. pastry flour
- 125 g. lard at room temperature
- 100 g. icing sugar (+ to sprinkle)
- 75 g. ground almond
- 1 teaspoon ground cinnamon
- 3 tablespoons of anise liqueur
Crafting
We grease the ass of a frying pan with butter. We give it heat and when it warms up, we add the flour. Cook over medium heat the flour constantly stirring it with a wooden spoon, so that it does not stick and does not make lumps. We do it for 10 minutes, until it acquires a golden color. So, we turn off the fire and let it cool down.
In a bowl, we knead at medium speed the lard and sugar.
Next, add the ground almonds, cinnamon and liquor and mix.
Finally we incorporate the flour and knead until you get a manageable dough. We form a dough and put it in the fridge for 1h wrapped in plastic wrap.
After the hour, we preheat the oven to 180ºC and we spread with a roller the dough to a thickness of 1,5cm on a clean surface.
We are giving form the polvorones with a round cutter.
As we cut the polvorones we place them on a oven plate with greaseproof paper. We put in the fridge for 10 minutes.
We bake at 180ºC for 10 minutes. Keep in mind that when the polvorones cool, they harden.
The we bathe in icing sugar and we place on a rack until cool.
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 401
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FRIEND, DON'T YOU GIVE ME WHAT AMOUNT OF BUTTER TO USE, TO GARNISH THE BASE OF THE PAN; ANOTHER POINT OF THE AMOUNT OF SUGAR GLASS I MIX IT WITH THE PORK BUTTER AND RESERVE A LITTLE TO DUST OR USE GRANULATED SUGAR. THEY ARE MY DOUBTS. BUT I THANK YOU FOR YOUR RECIPE BECAUSE I LIKE TO COOK DESSERTS, ESPECIALLY COOKIES AND POLVORONES.
Just smear the bottom of the pan, we don't want a puddle of butter. Just spread the base. As for the sugar, the 100 grams are what you should mix with the butter. Then to sprinkle you will need extra icing sugar ... it is difficult to calculate the amount ...