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.
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!