Polvorones-Almond Cookies / Spanish Almond Cookies

by - March 29, 2014

Polvorones-Almond Cookies / Spanish Almond Cookies


Preparation time: 45 minutes
Cooking time: 20 ~ 25 minutes
Makes: 24 cookies ( more or less depends on size and shape)
Adapted from  www.seasaltwithfood.com

Ingredients
110 grams / 1  1/8 cups  of all-Purpose or Pastry Flour, sifted
100 grams / 7 tbsp  unsalted Butter, at room temperature
40 grams / 1/3 cup  confectioner’s (Icing) Sugar
50 grams / 1/3 cup ground almond
¼ tsp salt (optional)

Polvorones-Almond Cookies / Spanish Almond Cookies

Method

1.  Preheat the oven to 300˚F (150˚C).   Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely.

2.  In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flour and mix until smooth dough is form.


3. Roll out the dough to a thickness of 10mm ( 1/2 inch). Using a cookie cutters, cut out desired shapes and transfer them to a baking pan. ( I used flower cookie press for my cookies).  Gather up and re roll the scraps and cut out more cookies.


4.  Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.
5. Dust the cookies with some confectioner’s sugar, if desired. Store in an airtight container to keep them crisp.

Polvorones-Almond Cookies / Spanish Almond Cookies

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Polvorones-Almond Cookies / Spanish Almond Cookies
 Preparation time: 45 minutes
Cooking time: 20 ~ 25 minutes
Makes: 24 cookies ( more or less depends on size and shape)

Ingredients
110 grams / 1  1/8 cups  of all-Purpose or Pastry Flour, sifted
100 grams / 7 tbsp  unsalted Butter, at room temperature
40 grams / 1/3 cup  confectioner’s (Icing) Sugar
50 grams / 1/3 cup ground almond
¼ tsp salt (optional)

Method

1.  Preheat the oven to 300˚F (150˚C).   Line a baking tray with a piece of parchment paper. Spread the sifted flour and bake for about 20 minutes. Stir occasionally while baking, and then remove from the oven and let cool completely.

2.  In a large bowl, using a wooden spoon beat the butter and sugar until soft and creamy. Mix in the ground almonds until well blended. Add the flour and mix until smooth dough is form.

3. Roll out the dough to a thickness of 10mm ( 1/2 inch). Using a cookie cutters, cut out desired shapes and transfer them to a baking pan. ( I used flower cookie press for my cookies).  Gather up and re roll the scraps and cut out more cookies. 

4.  Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.
5.  Dust the cookies with some confectioner’s sugar, if desired. Store in an airtight container to keep them crisp.
Copyrights@sarasyummybites.com                                                             Adapted from  www.seasaltwithfood.com
This recipe is for International Food Challenge started by Me and Shobana and hosted by Sharanya Padmanaban from Just not a cake for this month to explore Andalusian Cuisine.



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