Polvorones
Crumbly Spanish Christmas shortbread made with toasted flour and almonds. They really do melt into powder.
- Time1 hr 15
- LevelEasy
- Costabout £0.08 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Spread the flour on a tray and toast for 10 to 12 minutes, stirring once, until it smells nutty and is very lightly tan. Cool completely.
11 min - 2
Turn the oven to 170°C (150°C fan). Mix the cooled flour, ground almonds, icing sugar, cinnamon and zest.
- 3
Rub in the lard with your fingers until it holds together when squeezed. If dry, press harder rather than adding liquid.
- 4
Press into a tray 1.5 cm thick and cut into 20 rounds with a cutter, or roll small balls and flatten gently.
- 5
Bake for 20 minutes, until set but still pale.
20 min - 6
Cool on the tray for 20 minutes, handling gently. Dust with the extra icing sugar. Keep in a tin for 5 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.