Real Recipes From Real Home Cooks ®


a recipe by
Carolyn Haas
Whitewater, WI

We enjoy Mexican polvorones when we can get them. Originally, they are a Spanish treat from Andalusia and use lard for the fat. You can substitute shortening, olive oil or butter if you prefer. It is very important to toast the flour ahead of time. If dough seems crumbly, keep working it! Cooking time is per batch.

serves 36
prep time 30 Min
cook time 12 Min
method Bake

Ingredients For polvorones

  • 4 c
  • 1 1/2 c
    almond flour
  • 1 c
    shortening (or 1/2 butter & 1/2 shortening)
  • 1 c
    powdered sugar plus extra for garnish
  • 1 Tbsp
  • 1/2 tsp

How To Make polvorones

  • 1
    Preheat the oven to 355ºF. Toast the flour in the oven by adding it to a rimmed baking tray. Spread it out and bake it in the oven for 15 minutes, check after 10 min. to keep it from burning.
  • 2
    Meanwhile, add the almond flour into a pan and toast it on the stovetop stirring it constantly on medium-low heat, until it reaches a darker color and smells toasted. Let flours cool down a bit before continuing.
  • 3
    In a big bowl combine the flour, shortening, powdered sugar, cinnamon, and salt. Form the dough into a big ball, then cover it in plastic wrap and let rest for 30 minutes.
  • 4
    Sprinkle some flour on work surface. Then roll out the ball of dough with a rolling pin until it reaches around 1 inch of thickness. (Preheat oven to 375ºF now!)
  • 5
    Line baking sheets with parchment. Use a round cookie cutter to cut and transfer the raw polvorones to the prepared baking sheet. Keep rolling out left over dough until all used up.
  • 6
    Bake the cookies in the oven for 10 - 12 minutes. Check because they can burn quickly!
  • 7
    Remove from oven, let them sit for a minute then transfer carefully to a cooling rack. When slightly cooled, give a generous sprinkle of powdered sugar on top.