Spanish Polvorones
Traditional Spanish shortbread cookies gain a unique, rich flavor and crumbly texture from toasting the flour.
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Instructions
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Preheat oven to 350 F.
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Spread flour on a cookie sheet and toast in the oven for 8 minutes, stirring occasionally, or in a pan on the stove for 8-10 minutes, stirring. Set aside.
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Toast raw almonds on another cookie sheet for 8-10 minutes until lightly colored.
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Process the cooled almonds into a fine flour using a food processor.
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Reduce oven temperature to 250 F.
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Cream butter, sugar, salt, and vanilla together in a large mixing bowl.
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Add the toasted flour and ground almonds to the butter mixture, incorporating well to form a crumbly dough.
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Press the dough into a ball on waxed paper, then flatten it with a floured rolling pin to a 1/2-inch uniform thickness.
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Cut out cookies with a cutter and carefully transfer them to a cookie sheet using a small spatula.
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Bake for 25-30 minutes until the edges are golden brown, then allow cookies to cool completely on the sheet.
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Sift powdered sugar over the cooled cookies before serving.