Browse All Recipes

Polvorones

Australian Gourmet Traveller spanish biscuit recipe for polvorones (almond shortbreads).

By Emma Knowles & Lisa Featherby
  • Serves 8
  • 15 mins preparation
  • 35 mins cooking plus resting, cooling
Polvorones (almond shortbreads)
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.

Ingredients

  • 225 gm (1½ cups) plain flour
  • 110 gm (¾ cup) natural almonds
  • 120 gm lard
  • 165 gm (¾ cup) white sugar
  • 2½ tsp ground cinnamon
  • To serve: pure icing sugar

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Note This recipe makes about 20 biscuits.

SHAREPIN
  • Author: Emma Knowles & Lisa Featherby