Polvorones
Almond shortbreads
Polvorones are very short, crumbly, melt-in-your-mouth biscuits; the texture comes from using lard as the shortening. For best results, make your own lard by rendering your own pork fat, which you can buy from your butcher.
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Polvorones
Serves
8
Cooking Time
Prep time 15 mins, cook 35 mins (plus resting, cooling)
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225 gm
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(1½ cups) plain flour
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110 gm
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(¾ cup) natural almonds
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120 gm
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lard
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165 gm
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(¾ cup) white sugar
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2½ tsp
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ground cinnamon
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To serve:
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pure icing sugar
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1
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Preheat oven to 180C. Spread flour in an even layer on a baking tray lined with baking paper and toast, stirring occasionally, until golden (7-8 minutes), set aside to cool.
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2
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Meanwhile, spread almonds on a separate tray and toast, stirring occasionally, until light golden (5-6 minutes), cool slightly, process in a food processor until finely ground, set aside.
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3
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Increase oven to 200C. Beat lard, sugar and cinnamon in an electric mixer until light and fluffy (4-5 minutes), add toasted flour and reserved ground almonds, beat until just combined. Turn onto a piece of baking paper, bring together with your hands and roll to 1cm thick, refrigerate until firm (1-2 hours). Cut into biscuits using a 6cm-diameter scalloped or plain cutter (re-roll scraps) and carefully transfer with a spatula to a baking tray lined with baking paper and bake until light golden (20-25 minutes). Cool completely on tray and dust with icing sugar before serving. Polvorones will keep, stored in an airtight container, for about a week.
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Note This recipe makes about 20 biscuits.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles