My brother in law is from Spain. Every 2-3 years we go as a family to celebrate with the Guillot clan. It is always an amazing time with lots of laughs and TONS of paella. The last time we traveled to Espana my parents and I took the train from Valencia to Sevilla. That is where I fell in love. Yes, the city is stunning. Yes, the oranges are fragrant and delicious. Yes the flamenco is fierce and fantastic. But I fell in love with this delicious, light, melt in your mouth cookie called a polvorone. They are delicately packaged individually and truly are a delight. As I always do when I come back from a trip, I do everything I can to find a recipe that does what I tasted abroad justice. Here is my version of a polvorone.
Polvorones
Servings: 16 Cookies
Prep Time: 30 Minutes
Total Time: 60 Minutes
Ingredients
1 1/2 Cups All Purpose Flour
3/4 Cup Almond Meal or Almond Flour
10 Tbsp Unsalted Butter (room temperature)
3/4 Cup Sugar
1/2 tsp Vanilla
1/2 tsp Cinnamon
Confectioners Sugar for Garnish
**Recipe adapted from The Spruce Eats
Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. Pour the All Purpose Flour onto the cookie sheet and spread evenly and the almond flour/Meal on the other. When the oven is at the proper temperature, put the cookie sheets in the oven to toast it. Approximately 5-8 minutes. It will start to smell nutty and brown. Be sure to move the flour around a bit to is all gets a bit toasted. Remove the cookies sheets from the oven and let cool.
Reduce the oven temperature to 250 Degrees.
In a large mixing bowl combine the sugar, butter, vanilla and cinnamon. Mix together until smooth light and fluffy. Pour the almond flour/meal into a fine wire mesh sieve and sift into butter and sugar mixture. Do the same with the toasted flour and mix until completely combined. I usually use my hands for this because the texture of the cookie dough will be very crumbly.
When the dough just comes together place it on a large piece of parchment paper and cover it with another piece. I use a rolling pin for this, but most just use their hands, roll out the dough - carefully. You do not want the cookies to be anything less and 1/3 inch thick. I prefer 1/2 inch thick. I use a fluted cookie cutter to cut them out.
This dough is VERY delicate so you half to work with the lightest touch when moving them from the parchment to the ungreased, unlined cookie sheet. Bake the cookies for 25-30 minutes until the edges get golden brown.
Make sure you allow these cookies to fully cool on the cookie sheet. One wrong move and they will break into pieces - but you will get to eat them! Dust with Confectioners sugar and serve!
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