Polvorones

A shortbread cookie that crumbles into dust on the palate. Toasted flour releases a roasted hazelnut aroma that balances the richness of the lard.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 491
• Protein: 6 g
• Carbs: 54 g
• Fat: 27 g

Ingredients

• 166.7 g Wheat flour ( toasted )
• 83.3 g Lard ( at room temperature )
• 66.7 g White sugar ( fine )
• 33.3 g Almond with skin ( ground into powder )
• 0.7 tsp Cinnamon powder
• 0.7 tbsp Sesame seed optional
• 20 g Icing sugar ( for dusting )

Instructions

1. Toast the flour

   Pour the flour onto a rimmed baking sheet. Bake at 150°C, stirring often until it takes on a cream color and smells like biscuits. Let cool completely.

2. Prepare the almonds

   Brown the almonds in a dry pan. Once cooled, grind them to obtain a fine but not oily powder.

3. Work the fat

   Mix the lard with the white sugar and cinnamon. The mixture should be homogeneous and supple.

4. Form the dough

   Incorporate the toasted flour and almond powder into the fat mixture. Work until a compact ball is formed. Roll out to a thickness of 2 cm.

5. Cutting and baking

   Cut out circles with a cookie cutter. Sprinkle with sesame seeds. Bake at 200°C for 10 to 15 minutes. The edges should be firm but the center remains fragile.

6. Finishing

   Let the polvorones cool completely on the tray as they are very crumbly when hot. Once cold, dust them generously with icing sugar to create the traditional white veil.

Chef's tips

• The flour must be cooled before mixing with the fat, otherwise the lard melts and the texture is ruined.
• Do not handle the biscuits while hot, they will break instantly.

Storage

Store in an airtight tin box, away from humidity.