Spanish Almond Cookies, or Polvorones, are a melt-in-your-mouth delight that bring a touch of tradition to your table. These crumbly, buttery treats are infused with the rich, nutty flavor of almonds, creating a perfect balance of sweetness and warmth. With just 15 minutes of prep and 25 minutes of baking, you can whip up a batch that feels like a cozy hug in every bite.
Their delicate texture practically dissolves on your tongue, making them an irresistible treat for any occasion. The subtle aroma of toasted almonds fills your kitchen, promising a sensory experience that’s both comforting and indulgent. Whether enjoyed with coffee or shared with loved ones, these cookies are a simple yet elegant way to savor the flavors of Spain.
Ingredients for Spanish Almond Cookies (Polvorones)
- 10 tablespoons (5oz/142g) butter, softened (unsalted preferred)
- ¾ cup (6oz/170g) granulated sugar
- 1 ½ cups (7 ½ oz/213g) all-purpose flour
- ¾ cup (3 ¾ oz/106g) almond flour (can substitute with finely ground almonds)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Powdered sugar for dusting (optional, but traditional)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a mixing bowl, blend the butter and sugar using an electric mixer until pale and creamy (about 2-3 minutes).
- In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt.
- Gradually add the flour mixture to the butter mixture, blending until fully combined.
- Press the dough into a ball, then roll it out on a lightly floured surface to a ½-inch (12mm) thickness.
- Using a 2-inch (5cm) round cookie cutter, cut circles of dough and carefully place them on the prepared baking sheets.
- Bake for 20-25 minutes, or until the edges are a pale golden brown.
- Let cool completely on the baking sheets before moving the cookies (they are fragile when warm).
- Dust with powdered sugar before serving for a classic finish.
- Store in an airtight container at room temperature for up to 5 days.
Perfect Pairings: Serving Suggestions
These Spanish Almond Cookies (Polvorones) are delightful on their own, but they pair beautifully with a cup of hot chocolate or espresso for a cozy treat. For a festive touch, serve them alongside a plate of sliced oranges or dried figs to complement their nutty flavor.
Storage Secrets: Keeping Them Fresh
To maintain their delicate texture, store these cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, you can freeze the baked cookies in a sealed bag for up to 2 months—just let them thaw at room temperature before serving.
Quick Tips for Success
For the best results, make sure your butter is softened but not melted—this ensures a creamy dough. When rolling out the dough, lightly flour your surface to prevent sticking, but avoid over-flouring, as it can dry out the cookies. If the dough becomes too soft, chill it in the fridge for 10-15 minutes before cutting.
Recipe Variations to Try
Feel free to experiment with flavors! Swap the cinnamon for cardamom or nutmeg for a warm twist. You can also add a teaspoon of vanilla extract or almond extract to the butter mixture for extra depth. For a festive touch, dip half of each cookie in melted chocolate after baking.
Spanish Almond Cookies (Polvorones)
Ingredients
- 10 tablespoons butter, softened
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- With an electric mixer, blend the butter and sugar until pale and creamy.
- In a bowl, whisk the all-purpose flour, almond flour, cinnamon, and salt together.
- Gradually blend the flour mixture into the butter mixture.
- Press the dough into a ball and then roll out on a lightly floured surface to a ½-inch (12mm) thickness.
- Cut circles of dough with a 2-inch (5cm) round cookie cutter and carefully place on the prepared baking sheets.
- Bake for about 20-25 minutes, until the edges are a pale golden brown.
- Let cool completely on the trays before moving them or they might break apart. Dust with powdered sugar before serving.
- Store these cookies in an airtight container at room temperature for up to 5 days.
