Polvorones (Spanish Crumbly Almond Biscuits)
Why this recipe works
- Toasted flour builds flavour: Gently toasting the flour removes its raw taste and gives the biscuits the warm, nutty character associated with classic polvorones.
- Delicate crumbly texture: Lard and icing sugar create a tender, sandy dough that bakes into biscuits designed to break apart softly rather than snap.
- Sweet but aromatic: Cinnamon and lemon zest keep the icing sugar finish from feeling flat, adding warmth and a clean citrus lift.
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Timing notes
- Cool the flour completely: After toasting at 160°C (320°F), let the flour cool fully before mixing so the lard does not melt into the dough.
- Brief chilling helps shaping: A short chill firms the sandy dough just enough to press into neat rounds without making it difficult to handle.
- Best served fully cooled: The biscuits are fragile while warm, so move them only after they have rested and dust them with icing sugar once completely cool.
Authenticity notes
- Lard gives the classic texture: Lard is traditional in polvorones and helps create their distinctive short, crumbly finish.
- Butter is a practical alternative: Unsalted butter can be used for a slightly different flavour and a less traditional but still tender biscuit.
Texture tips
- Mix only until the dough holds: Stop mixing once the dough looks sandy but presses together; overworking can make the biscuits denser.
- Let them set before moving: Leave the baked rounds on the tray before transferring, as they firm up noticeably as they cool.
Make-ahead tips
- Good for making ahead: Store cooled polvorones in an airtight container at room temperature, separating layers with baking paper to protect the sugar coating.
- Freezes well: Freeze the cooled biscuits in an airtight container, then defrost at room temperature and refresh with icing sugar before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Spread the flour over a baking tray and toast for 12 to 15 minutes, stirring once or twice, until it smells nutty and turns a very pale biscuit colour. Tip into a bowl and leave to cool completely so it does not melt the fat.
- Whisk the cooled toasted flour with the ground almonds, cinnamon and salt. Finely zest the lemon into the bowl and mix well so the zest is evenly distributed.
- In a separate bowl, beat the lard with 100 g of the icing sugar until pale and creamy. Add the dry ingredients and mix just until a soft, sandy dough forms; it should hold together when pressed. Cover and chill for 15 minutes to make shaping easier.
- Heat the oven to 180°C (355°F). Gently press the dough together, then shape into 18 small rounds and place on the baking tray, leaving a little space between them. Bake for 10 to 12 minutes until just set and lightly coloured underneath; they should still look pale on top.
- Leave the biscuits on the tray for 10 minutes, then transfer to a cooling rack and cool completely as they are fragile when warm. Sift the remaining 60 g icing sugar generously over the cooled polvorones before serving.
Recipe notes
Tips
- Let the toasted flour cool fully before mixing, otherwise the lard will melt and the dough will turn greasy.
- Handle the warm biscuits as little as possible; they firm up as they cool and keep their crumbly texture.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the biscuits are baked until fully set and avoid tasting raw dough.
Substitutions
- Replace Lard with Unsalted butter for a slightly less traditional but still tender biscuit.
- Replace Lemon with Orange for a softer citrus aroma.
Storage
- Store in an airtight container at room temperature for up to 7 days, separating layers with baking paper to protect the dusting. Freeze in an airtight container for up to 2 months; defrost at room temperature, then dust again with icing sugar before serving.
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Recipe overview
- Servings: 18 pieces
- Yield: almond biscuits
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Almonds Gluten Wheat
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