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About this recipe:
Crumbly Spanish biscuits made from lard and traditionally eaten at Christmas. Polvoron is from the Spanish word for dust, they are a kind of crumbly shortbread. They are made mostly in the Andalusia region. They are also known as mantecados.
250g plain flour
60g ground almonds
125g lard or butter
75g icing sugar
1 pinch salt
1/2 teaspoon ground cinnamon
15 min › Cook:
5 min › Ready in:
Preheat the oven to 180 C / Gas 4. Toast the flour and the ground almonds on a baking tray in the oven for 5 minutes.
Increase the oven temperature to 220 C / Gas 7.
Mix all the ingredients in a bowl and knead until the dough is smooth. This may take a while to come together and will be crumbly but smooth.
Roll into a sausage and cut into balls of around 25mm or roll out and use a small cookie cutter to cut small rounds of 25mm thick. Place on a baking tray on parchment paper.
Bake in the oven for 5 minutes or until they start browning.
Leave to cool, dust with icing sugar and place on a plate to serve. For the traditional method, wrap in individual pieces of greaseproof paper. Tip
You can use butter instead of lard but lard is the traditional recipe. I have not used butter, it may be nicer but you will not get the original traditional taste.
You can add chopped almonds, pecans, pistachio or other nuts to the dough for a nice crunch.
You can sprinkle the tops with sesame seeds for a different flavour or cover in chocolate.
Authentic taste but think I might try using butter next time for a different flavour as they were not to everyone's taste.
- 28 Apr 2011
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