Spanish Christmas Polvorones
Ingredients
- 250 gWheat flour (toasted and cooled)
- 125 gLard (at room temperature)
- 85 gIcing sugar (75 g for the dough, 10 g for finishing)
- 50 gAlmonds (ground)
- 2 gCinnamon ground (ground)
- 0.5 pcLemon (finely grated zest)
Method
A pale, matte surface gives way under a light touch, revealing a short, crumbly biscuit that breaks down on the tongue. Toasted flour and almonds bring dry, nutty notes, with lemon zest and cinnamon lingering cleanly at the finish.
- 1
Heat the oven to 150°C. Spread the flour on a baking tray and toast for 20–25 minutes, stirring once or twice. It should take on only the faintest blond tint, never brown. Leave it to cool completely.
- 2
Toast the ground almonds in a dry pan for a few minutes, stirring constantly. Take them off the heat as soon as they turn lightly golden and smell warm and nutty. Leave to cool.
- 3
Sift the cooled flour into a bowl. Add the almonds, 75 g icing sugar, cinnamon and finely grated zest of half a lemon. Work in the lard with your fingertips just until the dough comes together. It will remain crumbly: press it into a ball without kneading. Roll to 2 cm thick, cut into rounds and set on a parchment-lined tray.
- 4
Raise the oven temperature to 180°C and bake for 12–15 minutes. The polvorones should remain pale; they firm up as they cool. Leave them to cool completely on the tray without moving them, then dust with the remaining 10 g icing sugar.
Frequently asked questions
How do you get this dish right?
- Toast the flour gently; any real browning will bring bitterness and darken the biscuits.
- Do not knead the dough. Stop as soon as it holds together when pressed, or the biscuits will turn dense.
- Let the biscuits cool on the tray. They are fragile while warm and will break if moved too soon.
How long does this dish keep?
Keep in an airtight tin for up to 7 days, away from moisture. Freeze for up to 2 months and bring back to room temperature before serving.
