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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.
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):
- Line two baking sheets with parchment paper and preheat your oven to 350°F (180°C).
- Using an electric mixer, blend the butter and sugar until it becomes pale and creamy.
- In a separate bowl, whisk the all-purpose flour, almond flour, cinnamon, and salt together.
- Very gradually, blend the flour mixture into the butter mixture. Don’t worry if the dough seems crumbly.
- 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.
- 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.
- Bake the cookies for about 20-25 minutes, until the edges are a pale golden brown.
- 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!
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)
- 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
- 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.