Spanish Almond Cookie (Polvorones)
Rich, crumbly polvorones, or Spanish almond cookies, are a delicious cookie and especially popular with Spaniards during the Christmas season.
- Serves: 24 persons
- 3cups whole raw almonds
- 2 ¼cup vegetable shortening
- 1 ⅛cup sugar
- 2cups powdered sugar
- 1teaspoon cinnamon
- 1teaspoon almond extract
- 3 ⅔cups flour
- Optional: 1 egg yolk
Step 1Gather the ingredients. Preheat the oven to 350 F.
Step 2Grind almonds in a food processor .
Step 3In a large mixing bowl, cut the vegetable shortening into the granulated and powdered sugars.
Step 4Add the ground almonds, almond extract, and cinnamon. Mix to combine.
Step 5Mix in flour one cup at a time (mixture will seem dry or crumbly). You may want to use your hand to mix together the dough as you add the last cup of flour to fully incorporate it into the dough mixture.
Step 6Some recipes call for an egg yolk to add moisture and to bind the dough a bit, but it is optional. This is the point to add the yolk if you decide to use it—simply beat an egg yolk and mix it into the dough.
Step 7Refrigerate the dough for at least 2 hours. Once your dough is chilled, divide the dough into four portions.
Step 8Using a portion of the dough at a time, roll or form a rope 1- to 1 1/2-inches wide.
Step 9Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies.
Step 10Bake for 25 to 30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5 to 10 minutes.
Step 11Again, these cookies will be very crumbly so once they cool slightly, carefully remove them using a spatula.