Polvorones Recipe

4.60 from 5 votes

This polvorones recipe is one of my favorite Christmas treats - deliciously crumbly Spanish cookies with a subtle hint of lemon.

Prep Time20

Cook Time12

Total Time32

Course: Cookies

Cuisine: Spanish

Servings: cookies

Calories: 45kcal

Author: Adina

Roast flour: Heat a pan on medium heat. Add the flour and roast it lightly, stirring very often, until slightly colored. Stir well, and don't let it burn. Immediately transfer to a large plate and let cool.
⅔ cup all-purpose flour
Dough: Mix the ground almonds, salt, cinnamon, and sugar in a bowl. Add the roasted flour, lemon zest, lemon juice, and lard. Mix well but don't overwork the dough.
⅓ cup + 1 tablespoon ground almonds + pinch of fine sea salt + 1 ½ teaspoons cinnamon + ⅓ cup granulated sugar + flour + zest ½ lemon + 2 tablespoons lemon juice + ¼ cup lard
Form walnut-sized balls from the dough and place them on a parchment-lined baking sheet or large plates. Refrigerate for 30 minutes.
Bake polvorones: In the meantime, preheat the oven to 350°F/ 180°C and line the baking sheet with parchment paper. Bake the cookies for about 12 minutes.
Sprinkle with powdered sugar and let cool.

Measurements: A digital kitchen scale (the Amazon affiliate link opens in a new tab) will give you the most precise measure, ensuring the best bake possible.
Make ahead: The dough can be made up to 3 days ahead. Keep it refrigerated in an airtight container. You can also freeze the formed unbaked balls. Place them on a tray, freeze until solid, then transfer to freezer bags or containers.