Polvorones Recipe

Polvorones recipe added by Neil Morris


Region: Andalucian origin, eaten nationwide

Preparation: 15 minutes

Cooking time: 15 minutes

Oven temp: Gas mark 3 / 170ºC/ 325ºF

Difficulty: easy

Serves: 4+


Polvorones are a popular type of shortbread, traditionally made from ground almonds and flour. These sweet, soft and very crumbly biscuits are a common site in Spain around Christmas time but can be eaten all year round. Children (and sometimes adults) like to stuff a whole polvoron in their mouth and then try to say the word “Pamplona,” with often messy results.

Shopping list

  • 75g ground almonds (almendras molidas)
  • 140g plain flour (harina normal)
  • 90-110g butter (mantequilla)
  • 50g icing sugar (azúcar en polvo)
  • 1 tsp ground cinnamon (canela molida)


Pre-heat oven Gas mark 3 / 170C/ 325F
Mix the ground almonds and flour and spread them on a baking tray. Toast in the oven for about 15 minutes until light brown, stirring occasionally.

Mix the butter, sugar and cinnamon with the flour and almond mix until it forms dry dough that just holds together. The trick is to have a mixture that is not too moist or solid but does not break apart either.

The less butter you use the more crumbly the biscuits are but the harder the dough is to work with. With 90g of butter, the biscuits will be lovely and crumbly but they are quite tricky to make.  Using 100g of butter will make slightly less crumbly polvorones but they will be easier to handle. If you still find the mixture too crumbly to handle, use 110g of butter.

Roll out the mixture to 2cm thickness and cut into 8 round biscuits; be very careful that they do not break up and place them on a baking tray. Bake for 15 minutes until golden and then allow to cool.

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