Spanish Polvorones Cookies/ Polvorones Espanoles
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- 2 1/4 c
- lard or vegetable shortening such as crisco
- 1 1/4 c
- 2 c
- confectioners sugar
- 3 c
- whole raw almonds, ground finely
- 3 2/3 c
- cups all purpose flour
- 1 tsp
- almond extract
- 1 tsp
- 1 large
- use a jumbo egg yolk if possible
1Cut shortening into the granulated and powdered sugars in a large mixing bowl. Add the ground almonds, almond extract and cinnamon and mix well. Next mix in flour one cup at a time. Mixture will be crumbly and dry. You may want to use your hands as I do to mix together. As you add the last cup of flour your mixture will be very crumbly. Just mix all the ingredients very well.
2Next beat the egg yolk and add to the mixture mix into the dough as well as possible. Refrigerate the dough for at least two or more hours.
3After two hours or more divide the dough into four portions. Using a portion of the dough at a time, roll or form a rope 1 - 1 1/2 inches wide. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond -shaped cookies.
4Preheat oven to 350 degrees 20 minutes before baking. Lay cookies on ungreased cookie sheets. Bake for 25 to 30 minutes. Allow them to cool on the cookies sheet for 5-10 minutes. They are very crumbly, So once cooled slightly, very carefully remove them using a spatula. Cookies are delicious and will melt in your mouth. Enjoy.
I will be baking these for the holidays and will post my picture when I bake them.