Polvorón

The polvorón is a very crumbly Spanish shortbread made of flour, almonds and lard or butter, which melts on the tongue. Traditionally eaten at Christmas, it is wrapped individually in tissue paper.

30 min
12 servings
Medium
Moderate
🇪🇸 Spain

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Ingredients

Spices & seasoning

1 pinch Salt

Optional extras

30 g Flaked almonds

Nutrition facts

267 kcal per serving

Protein: 5.5 g
Carbohydrates: 25.4 g
of which sugars: 10.9 g
Fat: 15.3 g
Fiber: 2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Dry-toast the flour in a frying pan over medium heat for 5 minutes, stirring, until it takes on a light hazelnut colour, then let it cool.
In a bowl, mix the toasted flour, ground almonds, icing sugar, cinnamon and salt.
Add the softened butter in pieces and rub it in with your fingertips until you get a sandy texture.
Quickly bring the dough together with the egg yolk if it is too dry, just enough for it to hold together.
Shape into balls about 4 cm wide or round shapes, flatten them slightly and arrange them on a tray lined with baking paper.
Bake at 170 °C for 12 to 15 minutes, until barely golden, then let them cool completely before handling.