Looking for a delicious Christmas treat that you can give to your friends? Polvorones or Spanish Christmas Biscuits are a great choice! Quick and easy to make — you might end up making them all year round! 😀
I have seen different varieties of polvorones, mostly depending on the country. I even remember as a kid, back in Manila, I would help my Mom make the Philippines’ version of polvorones. (I distinctly remember we use a bit of powdered milk in making them, though).
During our Christmas trip to Barcelona last year, I have consumed TONS of Spanish Polvorones. They are a bit addictive, to be honest (in a good way!). Not too sweet, with a hint of toasted almonds and cinnamon in every bite – I always end up reaching for another one (and another one…). 🙂 Traditionally, these Christmas biscuits are made during the holidays, but to be honest, you can make it any time of the year – which is what I do in Stockholm. All the ingredients that you need are available all year round, anyway.
HOW TO MAKE POLVORONES
Some people prefer to use whole almonds – they then blanch and grind them, before toasting them with all-purpose flour. If you like bits of almonds in your cookies, then you can try doing this. For me, I like them powdery – hence I use almond flour instead.
One thing I need to highlight, they are normally done in thicker shapes. But I think as long as they don’t fall apart, I can keep them as thin as I want. 🙂 If you are thinking of giving them as a gift though, then I suggest you stick to the thicker shapes, they are easier to wrap that way. That means that when you try this Christmas cookie recipe, you will have eight pieces, instead of twelve.
Do NOT skip the step for toasting the flour, it will make a huge difference to the taste if you do. Toasting is the one that adds complexity to the flavor of polvorones.
It’s common practice to wrap these polvorones in colorful paper and present them as gifts during the holidays. As you’ve deduced by now, I don’t do that when I make these Spanish Christmas biscuits. 😀 I just make enough for us (and our guests). However, I do like to use non-round cookie cutters when I make them – just to be different from the usual round ones. 🙂
If you’re looking for more Christmas dessert, check out this Italian classic (Panforte).
Looking for a delicious Christmas treat that you can give to friends? Polvorones or Spanish Christmas Biscuits are a great choice! Quick and easy to make -- you might end up making them all year round!
- 75 grams almond flour, (about 2/3 cups)
- 140 grams all-purpose flour, (about 1 cup)
- 90 grams unsalted butter, room temperature
- 50 grams powdered sugar, (1/3 cup, heaping)
- 1 tsp ground cinnamon
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Toast almond flour and all-purpose flour until slightly brown in color. You can do this either in the oven or stove-top. Set aside to cool.
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Mix butter, toasted flour, powdered sugar and cinnamon. Combine until the mixture turns into a dough. NOTE: The dough will be on the dry side. It is normal if you cannot roll the dough in a ball. However, it should not be a problem rolling it our or flattening it out to cut it into shapes.
- Roll out dough evenly.
- Cut into cookies using a cookie cutter.
- Arrange cookies on a pan covered with baking sheet.
- Place pan in the oven for 10 to 12 minutes, until they turn darker in color.
- Set aside to cool. Sprinkle with powdered sugar. Serve.
NOTE: This recipe is normally for 8 pieces of biscuits. However, since I prefer them slightly thinner, this yields 12 pieces for me.
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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?