How to make homemade polvorones
This easy method yields polvorones that brighten any Christmas table. Built on flour, butter, and sugar, these bite-sized treats often incorporate ground almonds and a touch of cinnamon, delivering a nutty, fragrant finish. In Spain, polvorones are steeped in tradition, particularly in Andalusia, Navarra, and Valladolid, where they are cherished as a Christmas staple across households in North America and beyond.
How to make chocolate and hazelnut nougat
Among the array of festive desserts, this version of nougat stands out with its rich chocolate and hazelnut notes. It’s a straightforward holiday favorite—easy to make, yet impressive when sliced into generous portions. The guide here explains how to craft homemade macaroons that will impress guests and satisfy holiday cravings in homes across the United States and Canada.
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Macaroons recipe: ingredients
- 160 g wheat flour
- 40 g ground almonds
- 80 g lard
- 60 g powdered sugar
- 2 g ground cinnamon
- 2 g salt
how to make christmas cookies
Making holiday cookies can feel ceremonial, and this guide keeps the steps straightforward while delivering tasty results. The process emphasizes careful prep, steady technique, and a touch of patience. The outcome is a tray of fragrant, crumbly macaroon bites ready to share with family and friends across North America.
Homemade polvoron recipe: how to make almond polvorones step by step
- The first step is to toast the flour to develop a toasty aroma. Spread the flour on a baking tray and bake at 180ºC for about 15 minutes, turning gently as needed to prevent scorching.
- Remove the flour from heat and let it cool completely.
- Next, toast the almonds. Cook for about 10 minutes until they take on a light brown color, then remove from heat and let cool.
- Sift the cooled flour into a wide, deep bowl. Add powdered sugar, ground almonds, butter at room temperature, cinnamon, and salt. Mix until a uniform, cohesive dough forms.
- Wrap the dough and chill in the refrigerator for just over half an hour to rest.
- Roll out the rested dough to a thickness of about 1.5 centimeters.
- Cut the dough with a small round cutter. Arrange the portions on a parchment-lined tray, lightly greased for easy release.
- Preheat the oven to 210ºC, then bake the tray for about 10 minutes. Avoid excessive browning; remove when the edges just begin to turn golden.
- Let the tray cool completely. Dust with powdered sugar, decorate as desired, and serve. These cookies keep well in a cool, dry place for several days.
Tip: Fresh almond aroma, careful browning, and a gentle crunch are hallmarks of a perfect polvoron. This traditional recipe captures the spirit of Spanish Christmas baking and brings a warm, comforting sweetness to any holiday gathering. The process favors simplicity and patience, rewarding cooks with a delicate, crumbly treat that pairs beautifully with coffee or dessert wine.
Citation: Spanish pastry traditions and home-baking guides provide the historical context and technique showcased here.