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

  • 3 cups whole raw almonds
  • 2 1/4 cup vegetable shortening
  • 1 1/8 cup sugar
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract
  • 3 2/3 cups flour
  • Optional: 1 egg yolk

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

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

    Mix
    ​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
    ​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.

    Add egg
    ​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
    ​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 rope
    ​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 rope
    ​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.

    Put 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.

    Remove from baking tray
    ​The Spruce / Teena Agnel