Polvorones: crumbly and fragrant biscuits!

Name: Polvorones: crumbly and fragrant biscuits!
Uploaded: 2025-12-03T09:39:17Z
Duration: PT104.354S
Channel: Food Inspiration

published on 3 December, 2025 at 10:39

INGREDIENTS

200g (1 ¾ cups) of all-purpose flour

50g of blanched almonds

140g (2/3 cup) of soft butter

50g (½ cup) of powdered sugar

3 tsp of rum

½ tsp of ground cinnamon

A pinch of salt

Extra powdered sugar, for dusting

METHOD

1. Grind the almonds in a food processor and mix them with the sifted flour. Stir well and spread the flour mixture on a baking tray lined with parchment paper.

2. Toast the flour mixture in the oven at 130°C (265°F) for about 30–35 minutes, stirring occasionally. This removes the moisture. By the end, the mixture should be slightly dry and lightly golden.

3. Let the mixture cool completely outside the tray for at least 1 hour.

4. Add the powdered sugar, cinnamon, and salt to the cooled flour mixture. Place the soft butter in the center and knead with your hands until roughly combined.

5. Add the rum and continue kneading. The dough will be very crumbly—press it together firmly with your hands to form a compact ball.

6. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

7. After resting, roll out the dough with a rolling pin to a thickness of about 1.5cm (½ inch).

8. Cut out the cookies and arrange them on a baking tray lined with parchment paper. Gather any scraps, re-roll, and cut more cookies until all the dough is used.

9. Preheat the oven to 160°C (320°F) and bake for 15–20 minutes, until lightly golden.

10. Let the cookies cool completely, then dust generously with powdered sugar.