Polvorones Recipe (Spanish Christmas Cookies)
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!
Servings: 15 pieces
Calories: 116kcal
Equipment
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 it 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!
Video
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 Spanish Christmas cookies' 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).
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg