Looking for a delicious Christmas treat that you can give your friends? Polvorones or Spanish Christmas Cookies is a great choice! Quick and easy to make — you might end up making them all year-round!
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Traditionally, these Spanish cookies 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.
They are a bit addictive — 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…).
HOW TO MAKE POLVORONES
CAN I USE ALMOND MEAL OR ALMOND FLOUR FOR THIS POLVORONES RECIPE?
Definitely NOT almond flour, its texture is too fine for this recipe.
You can try almond meal, I used to do that myself. In fact, that’s what I was using when I first published this recipe.
However, after using ground almonds in different cookies and cakes, I realize that I actually like it better.
Ground almonds help in keeping the cookie mixture together, so you end up with a cookie that’s easier to handle and does not break easily.
CAN I USE BLANCHED ALMONDS FOR THESE SPANISH COOKIES?
You can. I actually see some recipes that use blanched almonds instead.
I prefer to use the whole almonds because I like the slight bitterness that the almond skin gives the cookies.
Plus, that is how I had them in Barcelona when we spend Christmas there in 2014. Almost enough to bring me back. 🙂
CAN I SKIP THE CINNAMON FOR THIS POLVORONES RECIPE?
If you’re not a fan of cinnamon, then perhaps just use less.
I don’t recommend skipping it altogether because it gives depth to the toasted flavor of the nuts and flour.
Admittedly, I tried adding other ‘holiday’ spices like what’s used in German Flourless Christmas Cookies (Elisenlebkuchen). I did not like the result though. 🙁
TIPS ON MAKING THESE SPANISH COOKIES
- Do NOT skip the toasting of the ground almonds and flour. That hint of ‘toasty’ flavor makes these cookies different from other almond cookies out there.
- You can use whatever shape of cookie cutter you want, or just get anything round if you don’t have any cutter.
- Make sure the butter is soft. If not, just warm it up with your hands and then mix it with the rest of the mixture.
- Feel free to use your hands when flattening the cookie mixture. I don’t even use a rolling pin when I make these treats. Just make sure there are no cracks.
HOW TO SERVE POLVORONES
Anything with alcohol! Just kidding. 🙂
I always have them for early breakfast during the holidays – with a mug of black coffee, of course. Or with a cup of tea for snack.
For a light(er) after-meal dessert, I normally pair these Spanish cookies with a glass of wine.
Try them now!
LOOKING FOR MORE COOKIE IDEAS, THEN CHECK OUT MY COOKIES COLLECTION!
OR IF YOU WANT MORE SPANISH RECIPES, THEN YOU MIGHT LIKE THESE POSTS –
NOTE: This post was originally published on Nov, 2017. A video, as well as new images and helpful tips are added for this updated post.
A different kind of almond cookies! Polvorones or Spanish Christmas Cookies are great for snack or dessert and because they are so easy to make -- you might end up making them all year round!
- 2/3 cup almonds, heaping 1/2 cup when ground
- 140 grams all-purpose flour, (about 1 cup)
- 90 grams unsalted butter, softened, (about 1/3 cup)
- 1/3 cup powdered sugar, heaping, sifted
- 1 tsp ground cinnamon
Preheat oven to 180 degrees C (350 degrees F).
Place the ground almonds on a baking tray. Add flour on the same tray.
Mix and spread both almonds and flour evenly on the tray.
Place the tray in the oven for 12 to 15 minutes. Set aside to cool.
Add cinnamon powder and mix.
Add softened butter.
Flatten the mixture (about 1 cm thick), either by using your hands or a rolling pin. Push the mixture together if there are cracks showing.
Use a cookie cutter to form your cookies. This recipe yields about 15 cookies. I normally cut 11 or 12 first, and then reshape the mixture to cut the rest.
Place the cookies on top of a baking tray lined with baking sheet.
Place the tray in the middle of the oven for 12 to 15 minutes, or until the cookies have slightly darkened.
Set aside to cool. Dust with powdered sugar, if desired.
- You can do the toasting of the ground almonds and flour in the oven or on stove-top. Just make sure you do not skip this step.
- Feel free to use any shape (or type) of cookie cutter you have.
- If you want a thinner cookie, that’s not a problem. Just make sure you adjust your baking time as well. You might even need to place the baking tray in the lower part of the oven, to avoid burning them.
- It is easier to use your hands when flattening the mixture. I rarely use a rolling pin when I make these cookies.
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