These traditional Christmas cookies from Spain are also commonly given as gifts. A hint of roasted almonds and cinnamon in every delicious bite, Polvorones (or Spanish Christmas cookies) are quick and easy to make — you might end up making them all year round!
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What are polvorones?
Polvorones are Spanish cookies that are traditionally served on holidays — but I honestly make them almost every month in Stockholm.
They’re not like gingerbread cookies, where you have a mixture of spices.
No, you only use cinnamon powder for Spanish polvorones.
What makes polvorones stand out is the deeper flavor of the almonds, brought about by roasting them right after grounding — and the sugar is just right to complement the rest of the ingredients.
You get a deliciously crunchy cookie with a perfect balance of almonds and cinnamon.
So, how can you possibly wait for Christmas to enjoy a bite of polvorones? 😉
IF YOU WANT MORE TRADITIONAL CHRISTMAS TREATS AROUND THE WORLD, THEN YOU WOULD LOVE THESE POSTS!
Ingredients
- Almonds – no need to blanch the almonds, the slight bitterness of the skin is good for balancing the sweetness of these Spanish cookies.
- Butter – unsalted and softened.
- Flour – all-purpose flour is all you need for this polvorones recipe.
- Cinnamon powder – just use your favorite brand.
- Powdered sugar – plus a bit more for dusting your Spanish Christmas cookies when serving.
Preparation
Start preparing your Spanish polvorones by preheating the oven to 180°C (350°F).
Use a food processor to ground the almonds, then transfer them into a baking tray lined with a baking sheet (photo 1).
Add the flour, and spread both ground almonds and flour evenly on the tray (photo 2).
Once the oven is ready, place the tray inside for about fifteen minutes, mixing the flour and ground almonds halfway.
Take the tray out and set it aside to cool (photo 3).
Do not turn the oven off.
Once the roasted flour and ground almonds have cooled, sift, and add the powdered sugar.
Add cinnamon powder and use a whisk to combine.
Add the softened butter (photo 4).
Use a rubber spatula or wooden spoon to mix until you get a ‘sandy’ texture for your polvorones dough.
Transfer the polvorones dough to a flat surface and use your hands to push it together into a rectangular form (photo 5).
Use a dough scraper to push the edges, making it easy to form a rectangular size of 6 inches by 7 inches, no more than half-inch thick (photo 6).
Use a cookie cutter to cut the dough into polvorones cookies (photo 7).
Place the Spanish cookies on the baking tray, lined with a baking sheet (photo 8).
Place the polvorones in the middle of the oven for about fifteen minutes.
Remove the Christmas cookies from the oven and set them aside for no less than fifteen minutes to cool.
Once properly cooled, sprinkle polvorones with powdered sugar, then serve.
Helpful tips
- Make sure you don’t ground the almonds too much, or you’ll end up with almond butter — totally unusable for this polvorones recipe.
- Combine the ingredients quickly once you’ve added the softened butter to the rest of the ingredients.
- Feel free to use a rolling pin if it makes it easier for you to level the top of the cookie dough.
However, I have always found it easier just to use my hands when preparing polvorones.
- Keep pushing the dough once you have inserted the cookie cutter.
It helps in ensuring that the polvorones will not break once you lift them. (Please refer to the video to see how I’ve done it.)
- Do not waste the dough.
As long as you have enough left for a cookie, keep using your hands to push the remaining dough together to use the cutter.
- Give the freshly baked polvorones enough time to cool before lifting them out of the baking tray.
The warmer they are, the softer they will be — hence more prone to breaking (or worse, falling apart).
Recipe variation
- Using a stovetop. If the oven is not yet ready, you can toast (roast) the flour and ground almonds on the stovetop as well.
Transfer them into a big pan or skillet, place it over medium heat and stir it often to make sure you’re toasting them evenly.
FAQs
No, unfortunately, you cannot. Almond meal’s texture is too fine for making Spanish polvorones.
As you can see in the step-by-step images above, there are still bits of almonds left after grounding. It gives the polvorones more crunch once cooked.
Once they’ve cooled, transfer the polvorones in an airtight container, and place them in a cool place with no direct sunlight.
They will be good for weeks.
So, what are you waiting for? Give these Spanish polvorones a try for your next coffee break, and let me know!
Note: This post was initially published in October 2019. A new video, plus new images and additional recipe details, are now added to provide more precise instructions.
YOU WANT MORE CHRISTMAS SWEETS FROM AROUND THE WORLD? THEN CHECK OUT THESE TREATS!
Polvorones Recipe (Spanish Christmas Cookies)
Equipment
- Food Processor
- Pyrex Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 75 grams almonds (about 1/2 cup)
- 140 grams flour (about 1 cup)
- 1/3 cup powdered sugar, heaping (plus more for dusting)
- 90 grams butter (about 6 tablespoons), unsalted and softened
- 1 tsp ground cinnamon
Instructions
Preparing polvorones dough:
- Preheat your oven to 180°C (350°F).
- Use a food processor to ground the almonds, then transfer them into a baking tray that's lined with a baking sheet.
- Add the flour, and spread both ground almonds and flour evenly on the tray.
- When the oven is ready, place the tray inside for about 15 minutes, mixing the flour and ground almonds halfway.
- Take the tray out and set it aside to cool, but do not turn off the oven.
- Once the roasted flour and ground almonds have cooled, sift, and add the powdered sugar.
- Add cinnamon powder and use a whisk to mix.
- Finally, add the softened butter and use a rubber spatula or wooden spoon to mix until you get a 'sandy' texture for your polvorones dough.
Forming and baking your Spanish Christmas cookies:
- Transfer the dough to a flat surface and use your hands to push it together into a rectangular form.
- Use a dough scraper to push the edges, making it easy to form a rectangular size of 6-inches x 7-inches, no more than 1/2-inch thick.
- Use a cookie cutter to cut the dough into polvorones cookies.
- Place the Spanish Christmas cookies on the baking tray, lined with a baking sheet.
- Place them in the middle of the oven for about 15 minutes or until they're cooked.
- Remove polvorones from the oven and set aside for no less than 15 minutes to cool.
- Once properly cooled, sprinkle them with powdered sugar.
- Serve, and enjoy your freshly baked polvorones!
Notes
- Cook’s Tip #1: Don’t ground the almonds too much, or you’ll end up with almond butter — totally unusable for this polvorones recipe.
- Cook’s Tip #2: Try to combine the ingredients as quickly as possible after adding the softened butter to the rest of the ingredients.
- Cook’s Tip #3: You can use a rolling pin if that makes it easier for you to level the top of the cookie dough. I have always found it easier just to use my hands when preparing polvorones.
- Cook’s Tip #4: Keep pushing the dough once you have inserted the cookie cutter. It helps in ensuring that the polvorones will not break once you lift the cutter. (Please refer to the video if you are unsure.)
- Cook’s Tip #5: Avoid wasting the dough. As long as you have enough left for a cookie, keep using your hands to push the remaining dough together, then use the cutter.
- Cook’s Tip #6: Give your freshly baked polvorones enough time to cool before lifting them out of the baking tray. The warmer they are, the softer they will be — hence more prone to breaking (or worse, falling apart).
Sues says
I’ve actually never heard of polvorones, but they look so pretty and festive!! Perfect to add to the cookie plate 🙂
Neriz says
Thank you Sues! I agree, you can even use different shapes of cookie cutters 🙂
Lisa says
I just tried making these. Do you mean to add the toasted almond/flour mix right from the oven? I cooled the flour mix off. I measured everything on a gram scale. Dough would not come together—way too dry, looks like i made crumb topping instead of cookie dough. Did try adding a bit of liquid
Neriz says
Hi Lisa!
I am sorry it did not turn out perfect for you.
Cooling the flour a bit is preferred, I now add this part in the recipe. As for the dough, it is indeed dry, not your usual cookie dough that you can roll into a ball. This one is almost like sand. But rolling or flattening it out and cutting them into shapes should not be a problem — the biscuits would not break. Did you use room temperature butter?
Camille Magallon says
I cannot find the access to the video to which you refer to in your recipe. If there is a video, I like to watch it before I try to make the item.
I just found your blog today and intend to make one of the chickpea recipes tomorrow for dinner.
Thank you.
Camille Magallon
Neriz says
Hej Camille,
Thanks for reaching out. The video is on the upper part of the post, before you reach the ‘Ingredients’ section.
Hope you like them!