Prep: 1 hr 30 min
Cook: 0 hr 13 min
Servings: 1 serving
These delicious powdery almond biscuits are a traditional Spanish Christmas treat. They are a lot like shortbread, only more crumbly and melt-in-the-mouth, which is why they are wrapped in paper and then eaten with a few bites. Prep the flour and almond the day before to speed up the process.
They are made with lard, an old-fashioned fat (usually rendered from pig fat) that can be bought at the supermarket. Choose good quality lard suitable for cakes and pastry to ensure it has a mild flavour.
Emma from Pic Lunch (Instagram) shared this recipe with her. Photos also by Emma.
500g Kialla Pure Organic Soft Cake Flour
120g raw almonds (traditionally they are used without skins but with skin is fine also)
200g icing sugar plus a bit more to sprinkle on top
1/2 tsp cinnamon
Pinch of salt
Part 1: toasting flour and almonds
The day before, or a few hours earlier:
Part 2: Making the biscuits
Store the polvorones in a tin. They will keep for a couple of months but they won’t last that long as they’re so delicious!