Spanish Almond Cookie (Polvorones)

Spanish almond cookies recipe

The Spruce / Teena Agnel

  • Total: 2 hrs 45 mins
  • Prep: 2 hrs 20 mins
  • Cook: 25 mins
  • Yield: 2 dozen cookies (6 servings)

Rich, crumbly polvorones or almond cookies are a delicious shortbread-style cookie, especially popular with Spaniards during the Christmas season. You can find raw almonds in the bulk section of your supermarket—it's best to buy in larger quantities since this recipe requires about 1 pound of almonds. 

Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Gather the ingredients
    ​The Spruce / Teena Agnel
  2. Grind almonds in a food processor.

    Grind almonds in food processor
    ​The Spruce / Teena Agnel
  3. In a large mixing bowl, cut the vegetable shortening into the granulated and powdered sugars.

    Cut vegetable shortening into sugar
    ​The Spruce / Teena Agnel
  4. Add the ground almonds, almond extract, and cinnamon. Mix to combine.

    Round almonds, almond extract, and cinnamon added to mix in bowl
    ​The Spruce / Teena Agnel
  5. Mix in flour one cup at a time (mixture will seem dry or crumbly). You may want to use your hand to mix together the dough as you add the last cup of flour to fully incorporate it into the dough mixture. 

    Mix into dough in bowl
    ​The Spruce / Teena Agnel
  6. Some recipes call for an egg yolk to add moisture and to bind the dough a bit, but it is optional. This is the point to add the yolk if you decide to use it—simply beat an egg yolk and mix it ​into the dough.

    Egg yolk added to dough mix
    ​The Spruce / Teena Agnel
  7. Refrigerate the dough for at least two hours. Once your dough is chilled, divide the dough into four portions.

    Refrigerate dough in bowl
    ​The Spruce / Teena Agnel
  8. Using a portion of the dough at a time, roll or form a rope 1- to 1 1/2-inches wide.

    Roll dough rope on board
    ​The Spruce / Teena Agnel
  9. Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies.

    Cut dough rope on board
    ​The Spruce / Teena Agnel
  10. Bake for 25 to 30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5 to 10 minutes.

    Dough slices on baking sheet
    ​The Spruce / Teena Agnel
  11. Again, these cookies will be very crumbly so once they cool slightly, carefully remove them using a spatula.

    Spatula removing cookies from baking tray
    ​The Spruce / Teena Agnel