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
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Preheat oven to 180 degrees C (350 degrees F).
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Grind the almonds using a food processor or blender.
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Place the ground almonds on a baking tray. Add flour on the same tray.
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Mix and spread both almonds and flour evenly on the tray.
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Place the tray in the oven for 12 to 15 minutes. Set aside to cool.
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Add cinnamon powder and mix.
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Add softened butter.
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Use a spatula or wooden spoon to mix thoroughly, until you get a texture that resembles ‘sand’.
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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.
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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.
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Place the cookies on top of a baking tray lined with baking sheet.
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Place the tray in the middle of the oven for 12 to 15 minutes, or until the cookies have slightly darkened.
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Set aside to cool. Dust with powdered sugar, if desired.
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Serve.
- 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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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?