Polvorones are crumbly Spanish Christmas biscuits traditionally prepared with flour, fat, sugar and almonds. Their delicate, sandy texture comes from carefully handling the dough and, in many recipes, toasting the flour before baking. This home recipe offers the familiar flavour of cinnamon and lemon.
Índice de Contenidos
Ingredients for approximately 20 biscuits
You need 300 g plain wheat flour, 100 g toasted unsalted almonds finely ground, 150–180 g lard or an appropriate baking fat, 150–180 g icing sugar plus extra for finishing, zest of one lemon and 1 teaspoon ground cinnamon. Traditional formulas vary considerably; this is a practical home version rather than a claim to reproduce an industrial recipe.
Step 1: toast the flour
Spread the flour on a baking tray and heat at approximately 150°C, stirring occasionally, until lightly fragrant and very pale beige. Do not burn it. Allow it to cool completely before mixing; hot flour would soften the fat too quickly and change the dough’s texture.
Step 2: mix the dough
Combine the cooled flour, ground toasted almonds, sugar, cinnamon and finely grated lemon zest. Rub in the fat until the ingredients just come together. The dough should hold when pressed but remain tender rather than elastic. Avoid excessive kneading, which can toughen wheat-flour pastries.
Step 3: chill, cut and bake
Wrap and chill the dough for around 45–60 minutes. Roll it gently to about 1.5–2 cm thick between sheets of baking paper, then cut thick rounds or ovals. Bake at around 170°C for approximately 12–18 minutes, monitoring browning. Ovens and thicknesses vary; the biscuits should be delicately set rather than deeply browned.
Cooling is part of the technique
Polvorones are fragile while warm. Leave them to cool on the baking tray before moving or wrapping them. Dust lightly with icing sugar when appropriate. Keep them airtight in a dry place and protect them from moisture; individual wrapping helps preserve the traditional crumbly finish.
Variations and allergy advice
Almonds, gluten and traditional lard are important ingredients to disclose. If substituting vegetable fat or gluten-free flour, expect different results and test in a small batch. Cocoa, toasted sesame or orange zest can provide variations, but they will no longer taste exactly like the classic version.
Frequently asked questions
Why do polvorones crumble?
Their formulation and gentle handling produce a sandy short texture; moving them while hot can cause breakage.
Can I make polvorones ahead of Christmas?
Yes. Allow them to cool completely and keep airtight in a dry, cool place.
Edited and adapted from the TurronesyDulces original; practical information reviewed October 2026.