Polvorones

Traditionally these Spanish shortbread cookies are made with pork fat. We’ve given the option to use butter for a vegetarian option.

By The Good Housekeeping Cookery TeamPublished: 26 November 2021

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best christmas biscuit recipes polvorones

Originally from Spain, these Christmas biscuits are made from ground almonds and either lard or butter, making them melt in the mouth. We've flavoured ours with cinnamon and lemon zest, meaning they are lightly spiced and evocatively festive.

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

114

Ingredients

150 g
plain flour
50 g
ground almonds
100 g
lard or unsalted butter, softened
75 g
icing sugar, sifted, plus extra to dust
1/2 tsp.
ground cinnamon
Finely grated zest 1 lemon

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Scatter the flour on to a baking tray and cook in the oven for 30min, mixing in the ground almonds for the final 15min. Leave to cool completely (don’t worry if the mixture looks clumpy, it will be sieved).
2. Step 2In a large bowl, using a wooden spoon, mix the lard or butter and icing sugar until combined. Sift over the flour mixture and cinnamon (adding the remnants of the sieve into the bowl too). Add the lemon zest and 1tbsp water and mix until just combined. Bring dough together, shaping into a rough 18cm-long sausage shape. Wrap and chill for 30min.
3. Step 3Reheat oven to 180°C (160°C fan) mark 4 and line a large baking sheet with baking parchment. Cut the log into 1cm-thick rounds (you should have 18) and arrange on the lined sheet, spacing apart.
4. Step 4Bake for 20-25min, or until golden brown. Leave to cool completely on the tray. Dust with icing sugar and serve.