Christmas is almost around the corner and, even I’m super lazy about it, there are some Spanish classics that deserved that I turn on my oven for them. That’s Polvorones, a traditional shortbread or cookie, made with almonds that you will wish they are on supermarkets all year round.
Also, if you find the traditional wrappers, they’ll look amazing.
500g cake flour
250g pork fat
200g caster sugar
120g toasted and ground almonds
1/2 tsp cinnamon
A pinch of salt
Toast the flour in the oven. Put all the flour in a tray and bake it for 15 minutes at 180ºc. Then, take it off and let it cool.
Sieve the flour and the ground almonds and mix. Add the cinnamon, salt sugar and pork fat (at room temperature) and mix using your hands.
Once the batter is well mixed, make a ball and warp it in plastic wrap. Refrigerate for 30 minutes.
Later on, spread the batter making a 1cm thick layer. Cut the polvorones using a cookie cutter.
Put the polvorones in a tray and bake for 10-12 minutes at 210ºc. Take them off the oven, spread some caster sugar on them and let them cool completely or they will break apart as soon as you touch them.
Store using special paper for polvorones or cookie jars.