Spanish Almond Polvorones
If it's a bang for your buck you want, these Spanish Almond Polvorones are just the thing! And it doesn't get any simpler than butter, sugar, all-purpose flour, almond flour, and cinnamon. Don't bother with fancy decoration! Dust these cookies with confectioner's sugar only because perfection doesn't need to be prettied!
Ingredients
- 3/4 cup butter, (softened)
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons confectioner's sugar, (for garnish)
Instructions
- 1
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
- 2
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
- 3
Beat in the almond extract
- 4
Transfer the flour, almond flour, cinnamon, and salt to the bowl. Beat to combine.
- 5
Gather the dough together and roll to 1/2 inch thickness on a lightly floured surface.
- 6
Use a cookie cutter to cut out desired shapes. (Shapes should be at least 1 inch in diameter.)
- 7
Transfer the shapes to the prepared baking sheets. Bake for 15-18 minutes or until the edges of the cookies are slightly browned.
- 8
Remove the cookies from the oven and allow them to cool completely on the baking sheets.
- 9
Once completely cooled, dust with confectioner's sugar and transfer to a cookie tin or jar.
Cook it from the original
This recipe comes from lordbyronskitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lordbyronskitchen.com