How to make homemade polvorones? This simple recipe yields festive treats that shine on Christmas trays.
These macaroons, a beloved Christmas sweet, are a staple in many homes. They are tiny, crumbly cakes that melt in the mouth, traditionally made from flour, butter, and sugar, with optional ground almonds and cinnamon added for warmth. Polvorones are a cherished pastry in Spain, especially in Andalusia, Navarra, and Valladolid, where they symbolize the holiday season and family gatherings.
How to make chocolate and hazelnut nougat?
The right dessert for the holidays often involves simple, homemade cookies that still deliver big flavor. This guide explains how to craft classic polvorones and related Christmas sweets so that anyone can succeed during the festive weeks.
How to make Roscones de Reyes step by step?
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
Homemade polvoron recipe: how to make almond polvorones step by step
- The first step is to toast the flour, a key step in developing the nutty, toasty flavor. Spread the flour on a baking sheet and bake at 180ºC for about 15 minutes, turning once or twice to ensure even color.
- Remove the flour from the heat and let it cool completely.
- Next, toast the almond until lightly browned, about 10 minutes. Remove from heat and allow to cool.
- Sift the flour into a wide bowl. Add powdered sugar, ground almonds, softened butter, cinnamon, and salt. Stir until a cohesive, homogeneous dough forms.
- Wrap the dough and refrigerate for a little over half an hour to rest and firm up.
- Roll out the dough to a thickness just over one and a half centimeters.
- Cut the dough with a small round mold if available, then place portions on a parchment-lined tray for even baking.
- Preheat the oven to 210ºC with both top and bottom heat. Bake the polvorones for about 10 minutes, watching closely to prevent over-browning. Remove as soon as the edges start to brown.
- Let the tray cool, then dust with powdered sugar and serve. The result is a delicate, crumbly cookie that pairs beautifully with coffee or dessert wine.