Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 1/2 cups unbleached white flour
- 3/4 cup almonds (raw)
- 5 oz. butter or margarine
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
This polvorones or Spanish almond cookie recipe makes approximately 16 (2-inch round) cookies.
Preheat the oven to 350 degrees. Measure and pour flour out onto a cookie sheet. Place in oven and "toast" the flour. Occasionally move the flour around on the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.
Place raw almonds on another cookie sheet. Toast the almonds until they change color just slightly. Remove and place almonds into a food processor. Process almonds until they are finely ground.
Reduce oven temperature to 250 degrees.
Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour and finely ground almonds and continue mixing. The dough will be very crumbly!
Place a sheet of waxed paper on a cutting board or other flat work surface. Press the dough together to form a ball. Then press the dough onto the waxed paper. Carefully flatten it down to about 1/2 inch. Use a cookie cutter to cut out the cookies.
Use a small spatula to carefully move the cookies from the waxed paper to a cookie sheet for baking because the dough is very dry and flakey.
Bake cookies on ungreased cookie sheet for 25-30 minutes at 250 degrees. Remove cookie sheet from oven and allow cookies to cool completely before removing them. Take special care not to break them.
"The oven temp of 250F is correct. The dough is very crumbly & difficult to work with. Spritz with water if absolutely necessary, since adding egg will change the texture. Use only 3/4 cup granulated sugar in recipe. Our photo is not dusted with powdered sugar - although you can dust them if desired." - Tony & Lisa Sierra, Guides to Spanish Food