Desserts
How to Make Polvorones (Spanish Almond Christmas Shortbread)
Classic Spanish polvorones: toast the flour, mix with lard, almonds and icing sugar, bake 12–15 minutes and cool before moving. About 3 hours, 30 pieces.
By the Forkful editorial team · Published
Quick answer
Toast 300 g flour at 320°F (160°C) for 15 minutes and let it cool, then mix with 150 g soft lard, 120 g icing sugar, 75 g ground toasted almonds and ½ teaspoon cinnamon. Rest the dough 30 minutes, press it 1.5 cm thick, cut 4 cm rounds and bake at 350°F (180°C) for 12–15 minutes. Cool completely on the tray before touching them: they are very fragile when warm.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 3 h
- Makes
- 30 polvorones
Total time includes 2 h of hands-off waiting (resting, rising, chilling or cooling).
Polvorones are the crumbly, melt-in-the-mouth shortbread that appears on every Spanish table at Christmas, next to turrón. The name comes from "polvo" (dust), because the cookie falls apart into a fine, sweet powder when you bite it.
Three things make them work: the flour is toasted first, which gives the nutty flavor and the sandy texture; the fat is lard, the traditional choice; and there is no egg or liquid, so the gluten never develops. The quantities follow the usual ratio of 2 parts flour to 1 part lard, with a little less than half the flour in icing sugar.
Ingredients
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- 300 g all-purpose flour (about 2½ cups)
- 75 g whole almonds, skin on or off (about ½ cup)
- 150 g lard, soft at room temperature (about ⅔ cup)
- 120 g icing (powdered) sugar (about 1 cup), plus more for dusting
- ½ tsp ground cinnamon
- pinch of salt
Instructions
- Heat the oven to 320°F (160°C). Spread the flour on one baking tray and the almonds on another. Toast the almonds 8–10 minutes and the flour 15 minutes, stirring the flour every 5 minutes, until it is pale golden and smells nutty. Do not let it brown.
- Cool the flour completely, about 30 minutes, then sift it. Grind the cooled almonds in a food processor or grinder until fine and sandy, stopping before they turn to paste.
- In a large bowl, mix the toasted flour, ground almonds, icing sugar, cinnamon and salt. Add the soft lard and work it in with your hands until the dough holds together when pressed. It will look dry, and that is correct.
- Wrap the dough and rest it 30 minutes at room temperature. Raise the oven to 350°F (180°C) and line a tray with parchment.
- Press the dough on the work surface to 1.5 cm (½ inch) thick, compacting it firmly. Cut rounds about 4 cm (1½ inches) wide, re-pressing the scraps, and place them 2 cm apart on the tray.
- Bake 12–15 minutes, until set and just starting to color at the base. They should stay pale on top.
- Leave them to cool completely on the tray, about 1 hour, before moving them. Dust with icing sugar and, if you like, wrap each one in tissue paper.
Tips for the best result
- 1Toast the flour patiently and stir it: this one step gives polvorones their flavor and their sandy, crumbly bite.
- 2Press the dough firmly. If it crumbles when you cut, knead in a teaspoon more lard and press again.
- 3Do not move them while warm, they break easily. Cooling on the parchment is the whole secret to keeping them intact.
- 4Ovens differ: the sources we checked bake anywhere from 170°C to 190°C, so check from minute 10 and pull them while still pale.
Storage
Once completely cool, keep them in an airtight tin at room temperature for up to 2 weeks, layered with parchment or wrapped individually. They also freeze well for up to 3 months.
Frequently asked questions
What is the difference between polvorones and mantecados?
Polvorones are made with toasted flour and are crumbly and sandy; mantecados use untoasted flour and are softer. Both are traditional Spanish Christmas sweets made with lard.
Can I use butter instead of lard?
Yes, soft butter works, but the cookies will taste a little different and be slightly less sandy. Use the same weight and chill the dough if it feels soft.
Why do my polvorones fall apart?
Usually they were moved while still warm, or the dough was not pressed firmly enough. Cool them fully on the tray and compact the dough well before cutting.
