Polvorones Cookies
Baking and Desserts • Spanish
Description
The birthplace of polvorones is Andalusia. Although almost all sweets from southern Spain have Arabic or Moorish roots, this shortbread cookie is beyond suspicion: the dough is mixed with lard, which proves its impeccable Christian lineage. The round shape of the cookie is no coincidence, as it resembles church wafers: the most famous polvorones are made in a monastery in the town of Estepona and are sent in cardboard boxes across the country before holidays. The secret of polvorones lies in the fact that this fragile cookie should literally explode in the mouth and crumble into tiny particles (polvo in Spanish means 'dust', and polvorá means 'gunpowder'). A typical Spanish children's joke is to put a whole cookie in your mouth and try to say 'Pamplona'; give it a try—it’s really funny.
Ingredients
- Lard 10 oz
- Almond 5 oz
- Powdered Sugar 10 oz
- Wheat Flour 20 oz
- Chocolate 0 oz
- Cocoa Powder 2 spoons
- Ground Cinnamon 1 tablespoon
Step-by-Step Guide
Step 1
One day before preparation, spread the almond flour and sifted wheat flour on a baking sheet and place it in a preheated oven at 320°F for 45 minutes, stirring every 10 minutes. The flour should become dry and slightly darken. Allow it to cool completely and let it sit for a day.
Step 2
Take the pork lard out of the refrigerator in advance to let it soften. Whip the lard until it becomes light and fluffy.
Step 3
While continuing to whisk, gradually add the powdered sugar in a thin stream.
Step 4
Then add the flour and cinnamon. Knead the dough.
Step 5
As soon as the dough becomes smooth, divide it into two parts; mix melted chocolate and cocoa into one of the portions.
Step 6
Roll both portions into balls, wrap them in plastic wrap, and place in the refrigerator for one hour.
Step 7
Remove the dough. Place it between two sheets of parchment paper and roll it out to a thickness of 1–1.5 cm.
Step 8
Use a shot glass or a ring to cut out round cookies with a diameter of 5 cm.
Step 9
Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 390°F for 15–20 minutes, until the cookies are golden but not burnt.
Step 10
Remove the cookies from the oven, carefully transfer them from the baking sheet, and let them cool completely. Before serving, dust with powdered sugar.
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