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Polvorones Recipe - Almond Cookies

User Rating 3.5 Star Rating (3 Reviews)


Arturogastro/Wikimedia Commons
Rich, crumbly "polvorones" or "Dusty" Almond Cookies are a delicious cookie, especially popular in Spain during the Christmas season. This traditional recipe is softer and more crumbly than the other polvorones version we have on our site. In fact, this cookie just about melts in your mouth!

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.

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[blockquote shade=grur]Guide's Response to User Reviews
"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
User Reviews

Reviews for this section have been closed.

 5 out of 5
Make it gluten free and sugar free! No kidding!, Member jande77

I love recipes like this that are simple and can be easily converted to a healthier and gluten free recipe. I made it gluten-free and loved the results. Suggestion to Celiacs out there - substitute the 1 1/2 cups of regular flour with one cup brown rice flour and 1/2 cup gluten-free waffle mix flour (I used Kinnick-Innick). Also, if you are diabetic or trying to cut calories you can substitute the sugar with 1 tsp of powdered Stevia - Seriously! I just started using this sugar substitute in my coffee and find it has a bit of an aftertaste the more you use, but in this recipe the difference is undetectable and you need to use so little. The lack of gluten makes the dough even more dry and crumbly so I added four tbsp of water to the mixture to make it sticky enough to be able to form it into cookies. Delicious and significantly lower in calories. Also, because of the brown rice flour there is actually some nutritional content and fibre. Thanks for the recipe and the inspiration!

22 out of 27 people found this helpful.

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