Polvorones (Spanish Shortbread Biscuits)
Why this recipe works
- Toasted flour: Toasting the flour before mixing gives the biscuits their characteristic nutty aroma and dry, sandy crumb.
- Delicate sweetness: Icing sugar sweetens the dough without making it heavy, then adds the classic snowy finish once the biscuits are cool.
- Good for preparing ahead: The biscuits keep well in an airtight container and can be frozen, making them useful for festive baking or planned entertaining.
Get the most out of this recipe
Timing notes
- Cool the flour fully: The toasted flour must cool completely before mixing, otherwise the softened butter can melt and make the dough greasy.
- Let the biscuits firm up: Polvorones are very fragile straight from the oven, so leave them on the tray before moving them to a rack.
Texture tips
- Mix briefly: Stop as soon as the dough comes together into a soft, sandy mass; overworking can make the biscuits less tender.
- Keep them pale: Bake only until set with the faintest colour at the edges. A darker bake will reduce the delicate, powdery texture.
Authenticity notes
- Classic crumbly style: The fragile texture is part of the identity of polvorones; they are meant to break easily rather than slice or snap cleanly.
- Cinnamon or vanilla: Cinnamon gives a more traditional spiced profile, while vanilla makes the biscuits taste cleaner and more buttery.
Make-ahead tips
- Bake ahead: These biscuits can be made in advance and stored in an airtight container at cool room temperature for the best crumbly texture.
- Freeze after baking: Freeze the cooled biscuits in a sealed container, then defrost at room temperature and dust with fresh icing sugar before serving.
- Dust just before serving: Add the final icing sugar coating at the end so the surface stays snowy rather than damp.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Tip the plain flour into a baking tray and toast for 12 to 15 minutes, stirring halfway, until it smells nutty and turns just a shade darker (not browned). Sieve into a mixing bowl and leave to cool completely.
- Whisk the ground almonds, ground cinnamon and fine sea salt into the cooled flour. In a separate bowl, beat the unsalted butter with 100 g of the icing sugar until smooth, then beat in the vanilla extract. Add the flour mixture and mix just until a soft, sandy dough forms.
- Cover and chill the dough for 20 minutes so it firms up. Meanwhile, line a baking tray if needed and keep the oven at 160°C (320°F).
- Roll the dough into 16 equal balls, then gently flatten each into a thick disc. Arrange on the baking tray with a little space between them; they will not spread much. Bake for 12 to 15 minutes until just set and still pale, with only the faintest hint of colour at the edges.
- Leave the biscuits on the tray for 10 minutes to firm up, then transfer carefully to cool completely. Sieve the remaining 40 g icing sugar over the cooled polvorones just before serving for a snowy finish.
Recipe notes
Tips
- Let the toasted flour cool fully before mixing, otherwise the butter will melt and the dough will turn greasy.
- Polvorones are delicate when warm, so move them only after they have set on the tray.
- If serving to young children, dust lightly with icing sugar to reduce mess and avoid inhaling the powder.
Substitutions
- Replace vanilla extract with 0.5 tsp ground cinnamon for a more spiced, traditional profile.
- Replace ground cinnamon with 0.5 tsp vanilla extract for a cleaner, more buttery flavour.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at cool room temperature for the best crumbly texture. Freeze in a sealed container for up to 2 months; defrost at room temperature and dust with fresh icing sugar before serving.
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Recipe overview
- Servings: 16 pieces
- Yield: polvorones biscuits
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Gluten Milk Tree nuts Wheat
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