Spanish Almond Cookies (Polvorones)
Spanish Almond Cookies, or Polvorones, are a melt-in-your-mouth delight that bring a touch of tradition to your table. 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.
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.
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