Crumbly Almond Christmas Shortbread — Polvorones
Andalusian Christmas shortbread, crumbly almond cookies with a 'dust' texture that dissolves on the tongue, wrapped individually in tissue paper.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 80g plain flour, 50g ground almonds, 40g icing sugar, 0.5 tsp cinnamon, 0.5 tsp lemon zest, and 1 pinch salt in a bowl. Cut 60g very cold lard into small cubes. Line a baking tray with parchment paper.
Toast
Preheat oven to 150°C. Spread flour alone on a baking tray, toast 10–12 minutes stirring halfway, until pale gold and nutty-smelling. Cool completely, about 20 minutes. Increase oven to 175°C.
Build
Rub cold lard cubes into the cooled toasted flour mixture with fingertips for 2 minutes until it holds together when squeezed but crumbles when released. Press firmly onto a work surface into a 2cm thick slab without kneading.
Bake
Cut 6 rounds of 4cm diameter with a cookie cutter, re-pressing scraps gently. Transfer to lined tray spacing apart. Bake at 175°C for 12–15 minutes until tops look dry and matte but very pale. Cool on tray 30 minutes until completely cold.
Plate
Dust polvorones generously with 2 tbsp icing sugar and serve 3 cookies per person wrapped individually in tissue paper.
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