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11/12/2009Christmas recipe: Polvorones

Christmas recipe: Polvorones Beat the recession and bake your own polvorones or almond biscuits this Christmas season.

Rich, crumbly polvorones or almond biscuits are particularly popular in Spain during the Christmas season.

Almonds are very cheap to buy in Spain, so these biscuits are economical to make, although they don't taste cheap. This traditional recipe is simple to prepare and results in a melt-in-the mouth sweet treat for Christmas, or indeed any other time!


True polvorones recipes do not contain egg, but I take the coward’s way out, as they are almost impossible to handle otherwise! If you’re feeling brave, try making them without egg.

Ingredients:
•         1 1/2 cups unbleached white flour
•         3/4 cup almonds (raw)
•         125grms butter
•         3/4 cup demerara sugar
•         1/2 tsp cinnamon
•         I small beaten egg
       

Photo Flickr © xurde
Mazapán, polvorones y bombones de chocolate y almendra molida

Preparation:
1.    This polvorones recipe makes approximately 16 (2” round) biscuits.

2.    Preheat the oven to 180 degrees. Pour flour onto a baking sheet. Place in oven and "toast" the flour, occasionally shaking the sheet, so that it toasts evenly. Leave in oven for about 8 minutes. Remove and set aside.

3.    Place raw almonds on another baking sheet. Toast the almonds until they change colour. Remove and whizz in a food processor until they are finely ground.

4.    Reduce oven temperature to 130 degrees.

5.    Cream butter, sugar and cinnamon together in a large mixing bowl. Add the flour, finely ground almonds and beaten egg, then combine all ingredients. The dough will be very crumbly, so it may be best to mix with warm, clean hands.

6.    Place a sheet of greaseproof paper or baking parchment on a cutting board or work surface. Press the dough together to form a ball. Then flatten it down to about 1/2 inch thickness on the paper. Again, warm hands are the best utensil here.
7.    Use a biscuit cutter to cut out 2” rounds. Or if you prefer, use a special Christmas cutter. Nothing too elaborate, though, as your biscuits will be difficult to handle if the shapes are too fancy.

8.    Use a small spatula to carefully lift the biscuits from the waxed paper to a baking sheet for baking, as the dough is quite dry and crumbly.

9.    Bake biscuits on ungreased baking sheet for 25-30 minutes at 130 degrees.

Remove from oven and allow biscuits to cool completely before removing them. Take special care not to break them.

Buen Apetito!

11 December 2009

text: Sandra Piddock / Expatica
 
The writer, Sandra Piddock, is originally from the UK. She moved from Cornwall to Costa Blanca in May 2008 and maintains a website, Simply Spanish Food, in her spare time.
Photo credit: xurde


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