Charming Spanish Polvorones – Delightful Almond Christmas Cookies from Andalusia

01Method

1. 1

   Pulse the blanched almonds in a food processor until finely ground, taking care not to process for too long to prevent the nuts from releasing oil.

2. 2

   Combine the ground almonds with the flour and spread the mixture evenly on a baking sheet lined with parchment paper.

3. 3

   Place the sheet in an oven preheated to 130°C and bake the mixture for approximately 30–35 minutes, stirring every 10 minutes to prevent scorching. Once the mixture turns light beige and becomes fragrant, remove it and allow it to cool completely for at least one hour.

4. 4

   Transfer the cooled mixture to a clean, cold work surface such as marble or plastic. Add the powdered sugar, cinnamon, and salt, stirring gently to combine.

5. 5

   Incorporate the softened butter and anise, blending everything with your hands until just combined, but do not knead the dough as you would for traditional cookies—it should remain crumbly and powdery in texture.

6. 6

   Shape the dough into a rough log or ball, wrap it in food-safe film, and let it rest at room temperature for 30 minutes.

7. 7

   Roll the dough between two sheets of parchment paper to a thickness of approximately 1.5 cm. If the edges crack, press them back together. Using a cutter or glass with a diameter of about 3 cm, punch out circles. Combine the scraps and cut additional cookies. If the room is warm, chill the formed cookies in the refrigerator for 10–15 minutes before baking.

8. 8

   Increase the oven temperature to 160°C. Line the baking sheet with parchment paper, arrange the cookies on it, and bake for 15–20 minutes. The cookies should remain pale and not turn brown.

9. 9

   Allow the cookies to cool completely on the sheet, as they are extremely fragile immediately after baking.

10. 10

    Dust generously with powdered sugar. Store in an airtight container where they will keep for up to two weeks.