Polvorones (Spanish Almond Shortbread)
Crumbly, melt in the mouth Spanish Christmas biscuits made with toasted flour and ground almonds, rolled in icing sugar.
- Time1 hr
- LevelEasy
- Costabout £0.12 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
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Method
- 1
Heat the oven to 180°C (160°C fan). Spread the flour on a baking tray and toast for 10 minutes, stirring once, until it smells nutty and is the colour of pale biscuits. Tip it into a bowl and leave to cool completely.
10 min - 2
Turn the oven down to 160°C (140°C fan). Line a baking tray with baking paper.
- 3
Beat the butter and 80 g icing sugar together for 2 minutes until smooth and pale. Mix in the almonds, cinnamon and salt, then the cooled flour, to make a soft dough.
- 4
Pat the dough out to 1.5 cm thick on a lightly floured surface. Cut out 18 discs with a 4 cm round cutter, re rolling the scraps.
- 5
Bake for 20 minutes until pale and just starting to colour at the edges.
20 min - 6
Leave to cool on the tray for 10 minutes because they are very fragile when hot. Sift the dusting sugar thickly over them and cool completely. They keep in a tin for a week.
10 min
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.
