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Spanish Almond Cookies (Polvorones)

4.75 from 40 votes
My Spanish Almond Cookie recipe, also known as Polvorones, is deliciously nutty and very delicate — both the texture and flavor are incredible together!
A plate of polvorones covered in powdered sugar.

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Hi Bold Bakers!

Polvorones are a wonderful cookie to add to your dessert tray around the holiday season! My homemade polvorones, also known as Spanish Almond Cookies, are deliciously nutty and very delicate — the texture and flavor are incredible together. They’re not too sweet and have a fantastic crumbly texture, which makes sense because they come from the Spanish word “polvo,” meaning powder or dust! 

These cookies are gaining more and more popularity around the world, but they’re especially popular in places like Cuba, the Phillippines, the United States, and of course, Spain, where they’re a holiday favorite.

These melt-in-your-mouth cookies are a type of Spanish shortbread that is typically made with nuts — usually almonds. If you’re a fan of nutty, delicate, beautiful little cookies, you have to give these a go! 

What Are Polvorones?

Polvorones are a “mantecado,” which is a type of Spanish shortbread made with pork fat. Now, however, the pork fat is usually replaced with shortening or butter. In this recipe, I use butter! They were traditionally only made from September to January, but they’re now available every month of the year.

A plate of Spanish Almond Cookies dusted with powdered sugar.

What You Need To Make Polvorones

  • Measuring Cups and Spoons
  • Electric mixer
  • Mixing bowls
  • 2-inch (5cm) round cookie cutter
  • Two baking sheets
  • Parchment paper

How To Make Polvorones (Spanish Almond Cookies)

Making these delicious Spanish almond cookies is so easy — and they make lovely edible Christmas gifts! Here is how you make polvorones (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Line two baking sheets with parchment paper and preheat your oven to 350°F (180°C).
  2. Using an electric mixer, blend the butter and sugar until it becomes pale and creamy.
  3. In a separate bowl, whisk the all-purpose flour, almond flour, cinnamon, and salt together. 
  4. Very gradually, blend the flour mixture into the butter mixture. Don’t worry if the dough seems crumbly.
  5. Press all the dough into a ball and roll it out on a lightly floured surface. You want it to be about ½-inch (12mm) thick.
  6. Using a 2-inch (5cm) round cookie cutter, cut circles out of the dough and carefully place them on your prepared baking sheets. If the dough is too crumbly and difficult to handle, try using a spatula.
  7. Bake the cookies for about 20-25 minutes, until the edges are a pale golden brown. 
  8. Allow the cookies to cool completely on the trays before moving them! If they are still warm while transferring, they may break apart. Dust with powdered sugar and serve.

Gemma’s Pro Chef Tips For Making Polvorones

  • This dough can be crumbly and difficult to handle. After rolling and cutting, use a spatula to transfer the cookies to the baking sheets.
  • You can make your own almond flour by following my tips here! All you need are ¾ cup (3¾oz/106g) of almonds and a food processor.
  • You can also try to make these cookies with an equal amount of finely ground walnuts, hazelnuts, or pecans instead of almonds.
  • If the dough is too difficult to handle, scoop small balls of the dough, roll them in your hands, place on the cookie sheet, and use the bottom of a glass to flatten them.
  • In Spain, you can find polvorones individually wrapped in special paper. If you would like to give these as gifts, you can look for colorful food-grade bakery paper to wrap the cookies!

A tower of Spanish almond cookies.

How Do I Store Polvorones?

Polvorones can be stored in an airtight container at room temperature for up to 5 days.

Make More Cookies At Home!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Spanish Almond Cookie Recipe (Polvorones)

4.75 from 40 votes
My Spanish Almond Cookie recipe, also known as Polvorones, is deliciously nutty and very delicate — both the texture and flavor are incredible together!
Author: Gemma Stafford
Servings: 25 cookies
Prep Time 15 mins
Cook Time 25 mins
My Spanish Almond Cookie recipe, also known as Polvorones, is deliciously nutty and very delicate — both the texture and flavor are incredible together!
Author: Gemma Stafford
Servings: 25 cookies

Ingredients

  • 10 tablespoons (5oz/142g) butter, softened
  • ¾ cup (6oz/170g) granulated sugar
  • 1 ½ cups (7 ½ oz/213g) all-purpose flour
  • ¾ cup (3 ¾ oz/106g) almond flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • With an electric mixer, blend the butter and sugar until pale and creamy.
  • In a bowl, whisk the all-purpose flour, almond flour, cinnamon, and salt together.
  • Gradually blend the flour mixture into the butter mixture.
  • Press the dough into a ball and then roll out on a lightly floured surface to a ½-inch (12mm) thickness.
  • Cut circles of dough with a 2-inch (5cm) round cookie cutter and carefully place on the prepared baking sheets.
  • Bake for about 20-25 minutes, until the edges are a pale golden brown.
  • Let cool completely on the trays before moving them or they might break apart. Dust with powdered sugar before serving.
  • Store these cookies in an airtight container at room temperature for up to 5 days.
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Kathy
Kathy
1 year ago

I hate to roll dough, so I found it easier to roll dough in plastic into a log shape, refrigerated and sliced while dough was cold. Worked great. Thanks for the recipe. I will be adding it to my Christmas Cookie List each year

Denise
Denise
1 year ago

Can you substitute all-purpose GF flour for the regular flour?

Dawn Cook
Dawn Cook
1 year ago

I made these cookies as a gift for my physical therapist that was born and raised in Madrid. I read a lot of the comments, so I decided to use 12 tablespoons of butter,and added 1/4 teas. each almond and vanilla extracts. Oh my gosh, they are so good! My therapist said they were the best she’s ever had.

Ms Belle
Ms Belle
1 year ago

Disappointed, after added in my flour mixture, it just turned crumbly:( I can’t even form the dough into a ball?

Deb.L.
Deb.L.
11 months ago

Thanks Gemma for the easiest recipe to make. I made sure my butter was at room temperature and had no trouble handling it at all. These are a big hit in my family and I’ll make these a lot I’m sure!

Ramada
Ramada
1 year ago

I did what one of the other bakers suggested and rolled the biscuit dough into a log with a 2” diameter and put it in the fridge. I then spaced it out to make 26 biscuits after about an hour and it cut through really easily. A great idea and a lovely biscuit.

Inma
Inma
1 year ago

Oh, wonderful! I’m from Spain, and usually see online wrong recipes of polvorones, but your recipe is perfect!!! Kisses from Cordoba

holydaisy
holydaisy
1 day ago

Love these !!! I did add more butter and the 1/4 tsp of vanilla and almond extract. Baked at 325 degrees on convection for 16 mins …. My question is the first batch I made I cooked according to the temperature in the directions, and I found that came out too dark and a bit dry. When I changed the temperature and lowered the bake time they came out lighter, like a traditional shortbread would. How dark should they be?
Either way they are in my Christmas baking stash now!!!

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Ann Wills
Ann Wills
11 months ago

Gemma why do the Spanish always brown off the flour and almonds before making polvorone

Emily Sinnott
Emily Sinnott
11 months ago

Hola! Thanks for your recipe. I’m an American living in Spain and I absolutely love these. I’m looking to make my own as the ones I find in the shops are generally too sweet for me. Could I make them using less sugar or a sugar alternative? Or does it need the powdered sugar to aide in the powdery texture when you eat it? Thanks!

Last edited 11 months ago by Emily Sinnott

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook