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spanish polvorones almond cookies recipe

Spanish Christmas Polvorones Almond Cookies

These Spanish Christmas polvorones are soft, crumbly almond cookies that melt in your mouth. Made with toasted flour, almond meal, butter, and powdered sugar, they’re simple to prepare and perfect for holiday baking or gifting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Spanish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup almond meal finely ground almonds
  • ¾ cup powdered sugar
  • ¾ cup unsalted butter softened
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Extra powdered sugar for dusting

Method
 

  1. Toast the flour
  2. Preheat the oven to 325°F (165°C). Spread the flour on a baking tray. Bake for 15–20 minutes, stirring once or twice, until lightly golden. Let it cool completely.
  3. Mix dry ingredients
  4. In a large bowl, combine the cooled toasted flour, almond meal, powdered sugar, cinnamon, and salt. Stir until evenly mixed.
  5. Add butter
  6. Add the softened butter to the bowl. Use your hands to gently press and mix until a soft, crumbly dough forms.
  7. Shape the cookies
  8. Take small portions of dough and gently press into round or oval shapes about 1 inch thick. Place them on a lined baking tray.
  9. Bake
  10. Bake at 325°F (165°C) for 15–18 minutes. The cookies should stay pale and just set, not browned.
  11. Cool and dust
  12. Let the cookies cool completely on the tray. Once cooled, dust generously with powdered sugar before serving.

Notes

  • These cookies are very delicate. Handle them gently once baked.
  • Do not skip toasting the flour. This step gives polvorones their classic flavor and texture.
  • Store in an airtight container at room temperature for up to one week.
  • Dust with powdered sugar again before serving for the best look.