This is my first attempt on cookies and turned out goooood. This recipe is adapted from Seasaltwithfood, which I also learned that polvorones are Spanish almond cookies common during Christmas. If you are like me who is planning to make a small variety of cookies for Christmas, I highly recommend this. Light, crumbly and aromatic... and above all, super easy to prepare. Why not try it now too?!Ingredients
110 g All-Purpose or Pastry Flour, sifted
100 g Unsalted Butter, at room temperature
40 g Confectioner’s (Icing) Sugar
50 g Ground Almond
Method
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.
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.
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. Gather up and reroll the scraps and cut out more cookies.
Bake for about 20 – 25 minutes and transfer the cookies to wire racks and let cool completely.
Dust the cookies with some confectioner’s sugar, if desired.
Store in an airtight container to keep them crisp.
Makes 16 to 24 cookies.
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