Polvorones are a traditional almond shortbread cookies from Andalucía often associated with the Christmas season. They derive their name from the Spanish word for dust, polvo, since they have a crumbly texture and are often sprinkled with powdered sugar, leaving your hands frequently covered with a sweet dustiness each time you enjoy one!

Introduced by the Moors, it’s ironic the role these cookies are said to have played in Spain’s history… During the Inquisition, it was decreed that polvorones had to be made with manteca (lard or the fat of the Iberian pig). Since both Judaism and Islam forbid the consumption of pork products, this allowed the Inquisitionists to uncover secret Jews and Muslims and to then take them to trial. Nowadays, people use a variety of fats – butter, shortening, and even olive oil – in addition to lard. Personally, I find butter creates a flakier cookie. These cookies go really well with coffee, tea or thick hot chocolate.

Yield: 25 cookies, 1 ½-inch in diameter

Ingredients:

1 ½ cup/180 grams all-purpose flour

½ cup/ 50 grams almond flour

½ teaspoon salt

10 tablespoons/145 grams butter, at room temperature

1 ¼ cup/180 grams powdered sugar, divided

1 tablespoon almond extract

1 tablespoon water

Preheat Oven to 350°F/180°C

Place the flour in a skillet over medium heat and “toast” the flour for about 5-7 minutes always stirring. This will give the flour a lovely nutty flavor that goes perfectly will. Once the flour become a light tan color, remove from the heat and allow to cool down. Mix the toasted flour, the almond flour and the salt and sift to remove any clumps.

Place the butter and 1 cup (140 grams) of powdered sugar in the bowl of stand mixer. Using the paddle attachment, cream for about 4-5 minutes. Add the almond extract. Slowly, add the flour and almond flour mixture to the butter and sugar. Add the water. Beat for about 1-2 minutes. The dough will look sandy.

Turn the dough onto your counter top and knead until it comes together into a smooth ball. Place a sheet of parchment paper on top of the dough and using a rolling pin, roll dough to ½ inch (1 cm) thick. Then using a 1.5 inch (4 cm) cookie cutter, cut out rounds and carefully place them onto a baking sheet lined with parchment paper.

Place baking sheet in oven and bake for about 20-25 minutes, or until lightly tan. Remove from oven and allow to cool down. Using a sifter dust the cookies with the remaining powdered sugar and serve.

Polvorones - Spanish Christmas Shortbread