Traditional Spanish Polvorones Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups all-purpose flour
  • 1 cup unsalted butter
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1 teaspoon ground cinnamon
  • Zest of 1 orange

Steps and instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spread the all-purpose flour on a baking sheet and toast in the oven for about 15 minutes, until it's golden and aromatic. Let it cool.
  3. In a large bowl, beat the butter until it's creamy and light.
  4. Add the 1/2 cup confectioners' sugar and salt to the butter, and continue to beat until well combined.
  5. Mix in the vanilla extract, toasted all-purpose flour, almond flour, ground cinnamon, and orange zest until the mixture is well incorporated.
  6. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for about 15 minutes, or until the polvorones are lightly golden.
  8. Let them cool on the baking sheet for a few minutes, then dust with additional confectioners' sugar while they're still warm.
  9. Once completely cooled, dust with more confectioners' sugar before serving.

Tools for making

Recipe variations

  • Use alternative flours such as whole wheat flour or almond flour for a different flavor and texture.
  • Add a pinch of ground cloves or nutmeg to the dough for a hint of spice.
  • Replace the butter with margarine or coconut oil for a dairy-free version.
  • Try adding chopped nuts, such as almonds or walnuts, to the dough for added crunch.
  • Experiment with different extracts, such as almond or lemon, to change the flavor profile.
  • Add a sprinkle of cocoa powder to the dough for a chocolatey twist.
  • Roll the dough balls in shredded coconut or finely chopped pistachios before baking for a unique coating.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Recipe overview

Polvorones are traditional Spanish cookies, often served during Christmas and special occasions. They are rich, crumbly cookies that melt in your mouth, leaving a trail of sweet, buttery goodness. This recipe provides a simple way to make them at home using everyday ingredients. The unique process of toasting the flour before using it gives these cookies an exceptional flavor. Infused with a touch of cinnamon and orange zest, these cookies are a delight to the senses. Although simple to make, they're impressive enough to serve at any gathering or as a special treat for the family. Enjoy baking (and eating) these delicious cookies!

Common questions

  1. Can I use salted butter instead of unsalted butter? No, it is recommended to use unsalted butter in this recipe to have better control over the saltiness of the polvorones.
  2. Can I substitute almond flour with another type of flour? It is best to use almond flour for its unique flavor and texture. Substituting with a different flour may alter the taste and texture of the polvorones.
  3. Can I skip toasting the all-purpose flour? Toasting the flour adds a nutty flavor to the polvorones. It is recommended not to skip this step for the best results.
  4. How should I store the polvorones? Store the polvorones in an airtight container at room temperature. They can last for up to two weeks.
  5. Can I freeze the polvorones? Yes, you can freeze the polvorones for longer storage. Place them in a freezer-safe container or bag, and they can be stored for up to three months.
  6. Can I make the dough in advance? Yes, you can make the dough in advance and refrigerate it. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to two days before shaping and baking.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients
  • Baking Sheet - A flat sheet used for baking the polvorones in the oven
  • Parchment Paper - Used to line the baking sheet, preventing the polvorones from sticking
  • Sifter - Helps to remove any lumps from the confectioners' sugar
  • Measuring Cups - Used to accurately measure the flour, butter, and sugar
  • Measuring Spoons - Used to measure small amounts of salt, vanilla extract, and ground cinnamon
  • Hand Mixer or Stand Mixer - Helps to cream the butter and combine the ingredients
  • Zester or Grater - Used to zest the orange for added flavor
  • Spatula - Used for mixing and scraping the dough from the bowl
  • Cooling Rack - Allows the polvorones to cool evenly after baking
  • Serving Plate - Used to present and serve the polvorones
  • Dusting Wand or Sieve - Helps to evenly dust the polvorones with confectioners' sugar

Origin stories

Polvorones are a type of shortbread cookie that originated in Andalucía, Southern Spain, during the Arab rule from the 8th to 15th centuries. The name “polvorón” comes from the Spanish word “polvo,” which means “powder,” a reference to how these cookies crumble and virtually melt in your mouth. The cookies have become a traditional Christmas treat in Spain and are often packaged in brightly colored tissue paper. They symbolize the joy and warmth of the season. As a testament to their popularity, they have also made their way to Latin America and the Philippines where they are equally cherished.

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.