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Polvorones Navideños

Serves 4 to 6 Dessert vegetarian, Desserts, Christmas

Polvorones Navideños

Polvorones Navideños hail from the sunlit kitchens of Andalucía, where these crumbly cookies are a beloved staple of everyday life, especially around the festive season. While the recipe may be etched into memory rather than paper, its presence on the table is a given in many Spanish homes during Christmas. This version reflects the relaxed generosity typical of a Spanish family cook, offering a simplicity that invites frequent enjoyment.

The taste of Polvorones Navideños is a gentle embrace of sweetness and spice. The cookies crumble with the lightest touch, revealing the warmth of cinnamon and the subtle nuttiness from ground almonds. Sesame seeds add a whisper of earthiness, while the richness of lard or butter ensures a melt-in-the-mouth texture. These treats are best enjoyed with a warm drink, inviting a moment of pause and appreciation.

Ingredients

  • 250 gall-purpose flour — toasted until sandy
  • 125 gpork lard or butter
  • 100 gconfectioners' sugar
  • 60 gground almonds
  • 1 tspground cinnamon
  • 1 tspsesame seeds

Method

  1. Begin by preheating your oven to 180°C (350°F) to ensure it's ready for baking. Set the 125 g of pork lard or butter out at room temperature to soften. This step is crucial for achieving a smooth, even mixture, which is essential in Spanish sweets like Polvorones Navideños.
  2. In a large skillet over medium heat, toast 250 g of all-purpose flour, stirring constantly with a wooden spoon. Continue until the flour turns a light golden color and releases a nutty aroma. This process removes the raw taste and adds depth to the flavor of your polvorones.
  3. Transfer the toasted flour to a large mixing bowl and let it cool slightly. Add 60 g of ground almonds and 1 tsp of ground cinnamon to the flour, mixing thoroughly to combine these dry ingredients evenly.
  4. In a separate bowl, cream the softened 125 g of pork lard or butter with 100 g of confectioners' sugar until the mixture is light and fluffy. Use a hand mixer or a wooden spoon for this step, ensuring the sugar is fully incorporated for a smooth texture.
  5. Gradually add the dry ingredients to the creamed mixture, using your hands to knead gently until a silky dough forms. The dough should be soft yet hold its shape when pressed. If it feels too crumbly, add a small amount of softened lard or butter to bring it together.
  6. Roll the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Gently flatten each ball with the palm of your hand to create a disc shape.
  7. Sprinkle 1 tsp of sesame seeds evenly over the top of the discs. This adds a subtle crunch and a hint of nutty flavor to the finished polvorones.
  8. Bake the polvorones in the preheated oven for 12-15 minutes, or until the edges are a light golden brown. The cookies should feel firm to the touch but will still be slightly soft in the center, as they will firm up further upon cooling.
  9. Allow the polvorones to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cooled, dust them generously with additional confectioners' sugar before serving. Enjoy them at room temperature to appreciate their crumbly texture.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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