Description
Traditional Spanish shortbread cookies made with ground almonds, flour, and lard or butter, often flavored with cinnamon and lemon zest.
Ingredients
Scale
- 300 g all-purpose flour
- 150 g lard or butter, softened
- 100 g ground almonds
- 50 g powdered sugar, plus extra for dusting
- 1 teaspoon ground cinnamon
- Zest of 1/2 lemon
Instructions
- Preheat your oven to 175 C (350 F). Line a baking sheet with parchment paper.
- In a large bowl, combine the softened lard or butter with the powdered sugar. Mix until creamy.
- Add the ground almonds, cinnamon, and lemon zest to the butter mixture. Mix well.
- Gradually add the flour to the mixture, mixing by hand until a soft dough forms. Do not overmix.
- Roll the dough into small balls, about 1 inch in diameter, or shape them into traditional thick discs.
- Place the cookies on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden. They should remain pale.
- Remove from the oven and let them cool slightly on the baking sheet.
- While still warm, dust generously with extra powdered sugar.
- Let the cookies cool completely before serving or storing.
Notes
- For a richer flavor, toast the flour lightly in a dry pan over medium heat until fragrant before mixing it into the dough. Let it cool completely first.
- You can substitute butter for lard for a slightly different texture.
- These cookies are very delicate when warm; handle them carefully until they set upon cooling.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5
- Sodium: 10
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
- Cholesterol: 15
Keywords: Polvorones, Spanish Christmas, shortbread cookies, almond cookies, cinnamon cookies, Spanish dessert