Traditional Polvorón de Cádiz Recipe

Ingredients

500 grams of flour
200 grams of sugar
200 grams of lard
1 teaspoon of cinnamon
1/2 teaspoon of salt
Zest of 1 lemon
1/2 cup of almonds, toasted and finely chopped
Powdered sugar for dusting

Steps and instructions

Preheat your oven to 180°C (350°F).
In a large bowl, combine the flour, sugar, cinnamon, salt, and lemon zest.
Heat the lard until it melts, then pour it into the flour mixture. Stir until well combined.
Add the chopped almonds and mix well.
Divide the dough into small pieces and shape them into small discs or balls. Place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until they are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Once they are completely cooled, dust them with powdered sugar.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Baking Sheet - A flat sheet used for baking the polvorón.
Parchment Paper - Used to line the baking sheet to prevent sticking.
Wire Rack - A cooling rack for the polvorón to cool down after baking.
Oven - Used to bake the polvorón.
Measuring Cups - Used to measure the ingredients accurately.
Measuring Spoons - Used to measure small amounts of ingredients.
Spatula or Wooden Spoon - Used for mixing the dough.
Grater or Zester - Used to zest the lemon.
Knife - Used to chop the almonds.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Replace lard with butter or margarine for a different flavor.
Add a teaspoon of vanilla extract to the dough for a hint of vanilla flavor.
Try using different types of nuts instead of almonds, such as walnuts or pistachios.
Add a tablespoon of cocoa powder to the dough for a chocolatey twist.
For a citrusy variation, replace the lemon zest with orange zest.
Add a pinch of ground cloves or nutmeg to the dough for a touch of warmth and spice.
Make a gluten-free version by using a gluten-free flour blend.

Recipe overview

Welcome to our recipe for Polvorón de Cádiz! This delightful treat hails from the sunny shores of Spain, where it's a cherished holiday favorite. These little cookies are delightfully crumbly and sweet with a hint of lemon zest and almonds for added depth of flavor. What sets the Polvorón de Cádiz apart is its inclusion of lard which gives it an incredibly rich and tender crumb. The recipe is simple and straightforward, making it a joy to prepare. In just a few steps, you'll have a batch of these delectable cookies ready to enjoy or share. Whether you're making them for a holiday feast, a special occasion, or just to satisfy a sweet tooth, these cookies are sure to impress. So roll up your sleeves, gather your ingredients, and get ready to bring a taste of Spanish tradition to your kitchen with our Polvorón de Cádiz recipe. Enjoy the process and the delicious results!

Common questions

Can I use butter instead of lard? Yes, you can substitute butter for lard in this recipe. However, keep in mind that the texture and flavor may be slightly different.
Can I use a different type of nut instead of almonds? Certainly! You can use other nuts like walnuts or pistachios as a substitute for almonds in this recipe. Just make sure to chop them finely.
How should I store the polvorón de Cádiz? Store the polvorón de Cádiz in an airtight container at room temperature. They should stay fresh for about a week.
Can I freeze the polvorón de Cádiz? Yes, you can freeze these cookies. Place them in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.
Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just make sure to let it come to room temperature before shaping and baking the cookies.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine the ingredients.
Baking Sheet - A flat sheet pan used for baking the polvorón.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Wire Rack - A rack used for cooling the polvorón after baking.
Measuring Cups and Spoons - To accurately measure the ingredients.
Oven - To preheat and bake the polvorón.
Grater or Zester - To zest the lemon.
Toaster or Pan - To toast the almonds.
Sifter or Sieve - To dust the polvorón with powdered sugar.
Spatula or Cookie Turner - To transfer the polvorón to a wire rack.

Origin stories

Polvorón de Cádiz hails from the Southern region of Spain, specifically the city of Cádiz. As part of the Andalusian culinary tradition, the name Polvorón translates to "powdery," signifying the crumbly, almost powdery texture of these cookies. Interestingly, they are traditionally prepared during the Christmas season, making them a festive treat. The use of lard as a key ingredient is a nod to Spain's agricultural history, where pigs were an integral part of the food economy. Their popularity has spread far beyond Spain, with variations found in Latin American and Philippine cuisines, a testament to Spain's historical influence.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.