Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 cup ground almonds
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Parchment paper
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor or blender, grind the almonds until they are finely ground.
3. In a large mixing bowl, combine the flour, powdered sugar, ground almonds, and salt.
4. Add the softened butter and vanilla extract to the bowl. Mix everything together until it forms a dough.
5. Take a small amount of dough and roll it into a ball. Flatten it slightly and place it on the prepared baking sheet. Repeat until all the dough has been used up.
6. Bake the polvorón for 15-20 minutes, or until they are lightly golden brown.
7. Remove the polvorón from the oven and let them cool on the baking sheet for a few minutes.
8. Once they have cooled slightly, transfer the polvorón to a wire rack to cool completely.
9. Once the polvorón have cooled completely, dust them with powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 polvorón
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 40mg
Total carbohydrates: 13g
Dietary fiber: 1g
Total sugars: 5g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but be sure to reduce the amount of salt in the recipe accordingly.
- You can use other types of nuts, such as pecans or walnuts, instead of almonds.
Variations:
- You can add a teaspoon of cinnamon to the dough for a spiced version of the polvorón.
- You can dip the polvorón in melted chocolate for a decadent treat.
Tips and tricks:
- Be sure to use softened butter for easy mixing.
- Don't overwork the dough, as this can make the polvorón tough.
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
Storage instructions:
Store the polvorón in an airtight container at room temperature for up to a week.
Reheating instructions:
The polvorón can be reheated in the oven at 350°F (180°C) for a few minutes to crisp them up again.
Presentation ideas:
Arrange the polvorón on a platter and dust them with powdered sugar. You can also sprinkle some chopped almonds on top for added texture.
Garnishes:
Chopped almonds or a sprinkle of cinnamon make great garnishes for the polvorón.
Pairings:
The polvorón go well with a cup of coffee or tea.
Suggested side dishes:
The polvorón are a sweet treat and don't necessarily need a side dish.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the polvorón are too crumbly, add a little more butter.
Food safety advice:
Be sure to wash your hands and all cooking utensils before and after handling food.
Food history:
Polvorón is a traditional Spanish shortbread cookie that is popular during the Christmas season.
Flavor profiles:
The polvorón have a buttery, nutty flavor with a hint of sweetness.
Serving suggestions:
Serve the polvorón on a platter with a cup of coffee or tea.
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Region: Spanish