Spanish cuisine · Desserts & Sweets

Polvorones

Crumbly Andalusian almond shortbread that melts in the mouth, made with toasted flour, cinnamon and sesame.

Ingredients · for 8 servings

• 250 g flour
• 150 g ground almonds
• 150 g soft butter
• 120 g powdered sugar
• 1 tsp cinnamon
• 1 tbsp sesame seeds
• 1 pinch salt
• 1 organic lemon (zest)
• 2 tbsp powdered sugar for dusting

Instructions

1. Spread the flour on a tray and toast in the oven at 150°C top/bottom heat for 20 min, stirring twice, until pale beige and nutty smelling; let cool completely.
2. Toast the ground almonds and sesame seeds in a dry pan over medium heat for 4 min until fragrant, and let cool as well.
3. Cream the butter with powdered sugar, cinnamon, salt and the finely grated lemon zest, then add the toasted flour, almonds and sesame.
4. Press everything together briefly with your fingertips into a crumbly dough – knead as little as possible, or the pastry loses its short texture; chill for 30 min.
5. Roll the dough out between sheets of parchment to 1.5 cm thick, cut out about 20 cookies with a 5 cm round cutter and place carefully on a tray.
6. Bake in the oven at 180°C top/bottom heat for 15–18 min until the edges just take on color, let cool completely on the tray, and only then dust with powdered sugar.