|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||8%|
|Total Sugars 19g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Gather the ingredients. Preheat the oven to 350 F.
Grind almonds in a food processor.
In a large mixing bowl, cut the vegetable shortening into the granulated and powdered sugars.
Add the ground almonds, almond extract, and cinnamon. Mix to combine.
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.
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.
Refrigerate the dough for at least 2 hours. Once your dough is chilled, divide the dough into four portions.
Using a portion of the dough at a time, roll or form a rope 1- to 1 1/2-inches wide.
Lay the rope on a cutting board and flatten the rope slightly. Slice the rope diagonally to make diamond-shaped cookies.
Bake for 25 to 30 minutes on an ungreased cookie sheet. Allow them to cool on the cookie sheet for 5 to 10 minutes.
Again, these cookies will be very crumbly so once they cool slightly, carefully remove them using a spatula.