Spanish Christmas Polvorones

A pale, matte surface gives way at the lightest touch, breaking into a fine, crumbly shortbread. Toasted flour and almonds bring a dry, nutty aroma, lifted by cinnamon and finely grated lemon zest.

Instructions

1. Toast the flour

   Spread the flour on a baking tray and toast at 150°C for 20–25 minutes, stirring once or twice. It should turn just faintly golden, never brown. Let it cool completely.

2. Toast the almonds

   Toast the ground almonds in a dry pan over low heat, stirring constantly. Once fragrant and lightly golden, take them off the heat and let them cool.

3. Make the shortbread dough

   Combine the cooled flour, almonds, icing sugar, cinnamon and lemon zest. Add the room-temperature lard and rub it in with your fingertips until the mixture is crumbly but holds together when pressed. Gather into a ball without kneading.

4. Roll and cut the dough

   Roll the dough between two sheets of baking parchment to a thickness of about 1.5 cm. Cut out rounds and set them on a baking tray. Sprinkle with sesame seeds if using.

5. Bake and cool

   Bake at 180°C for 12–15 minutes. Keep the polvorones pale; only the undersides should take on a faint golden tint. Cool completely on the tray before handling, then dust with icing sugar.

Chef's tips

• Let the flour and almonds cool completely; if still warm, they will soften the lard and make the dough difficult to cut.
• Do not knead the dough. Press it only until it holds together; prolonged handling makes the biscuits dense.
• Leave the polvorones on the tray until fully cool. Their structure remains fragile until the lard has set.

Storage

Keep in an airtight tin, away from humidity, for up to 7 days. Freeze for up to 2 months; thaw completely at room temperature before handling.