If there is one treat that embodies the spirit of Spanish holidays and the warmth of family gatherings, it’s Marcona almond polvorones. These crumbly almond shortbread cookies aren’t just a dessert– they’re a bite-sized journey to the heart of Spain, where tradition, flavor, and joy collide.
What are polvorones?
The literal English translation is Marcona almond powders. The name polvorón comes from polvo, the Spanish word for “powder” and it’s no mystery why. These Spanish almond cookies are so delicate and crumbly that one bite leaves your fingers, and your mouth, covered in sweet, powdery crumbs. But that’s part of the charm! Eating polvorones with Marcona almonds isn’t just a snack– it’s an experience that requires patience, balance, and maybe a plate to catch the delicious mess.
A Brief History of Crumbly Bliss
Crumbly Spanish cookies with almonds have their roots in Andalusia, where Moorish influences shaped the culinary traditions of the region. The Marcona almond, a key ingredient in polvorones, was introduced to Spain by the Moors and has been a staple ever since. Over time, these cookies became a hallmark of traditional Spanish sweets during the holiday celebrations.
The Secret to their Crumbliness
So, what makes these traditional Spanish Christmas cookies so magical? It’s all in the simplicity of the mix. These Marcona almond desserts are made with ground almonds, flour, sugar, and lard. The dough is briefly baked until golden, then dusted with powdered sugar for that signature snowy finish. The result is a melt-in-your-mouth holiday treat.
Eating a Polvoron: The Unwritten Rules
If you want to enjoy Marcona almond holiday treats like a true Spanish person, there’s a little trick that is crucial to savoring all the powdered sugar, instead of wearing it on your shirt! The trick is to give the polvorón a little squeeze to compact the crumbs and powdered sugar, and then take a bite. It may still fall apart in your hand but that’s the polvorón experience– messy, delicious, and worth every crumb! Now, let’s follow an easy polvorones recipe to make them at your next holiday party.
Why Choose Marcona Almonds from Deliart?
For this recipe, we’ve chosen to use Marcona almonds from Deliart, known for their exceptional quality and rich flavor. These almonds are fried to perfection, boasting a nutty aroma and a luscious fat content that elevates the texture and taste of these polvorones. The buttery essence of Deliart Marcona Almonds shines through in every crumbly bite, adding a layer of indulgence to this traditional Spanish treat. When it comes to crafting the perfect holiday dessert, the choice of almonds truly makes all the difference.
Marcona Almond Polvorones Recipe
Ingredients
- 160 g wheat flour
- 40 g ground Deliart Marcona almonds
- 80 g lard
- 60 g powdered sugar
- 2 g ground cinnamon
- 2 g salt
Steps
- Toast the flour, which is the main character of the polvorones. To do this we spread it on a baking tray and bake it at 355 degrees Fahrenheit for about 15 minutes or until it is lightly toasted. Remove the tray from the oven, stir, and let it cool.
- Do the same process with the ground almonds, but bake it for 8-10 minutes. Just enough time for it to take some color. Remove the tray from the oven and let it cool.
- When the flour is cold, sift it and place it in a large, deep bowl. Add the ground almonds, the powdered sugar, a pinch of ground cinnamon, a pinch of salt, and the lard at room temperature. Stir and mix until a homogeneous dough is obtained.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least half an hour. Once the resting time has passed, spread the dough on a sheet of greaseproof paper. The thickness is according to taste, but ideally it should be between 1-1 ½ centimeters.
- Use a round cookie cutter to cut the dough. We suggest using a small one to get more bite-sized polvorones. Place them on a baking tray with parchment paper or a silicone mat.
- Place the tray in the oven at 410 degrees Fahrenheit. Bake for about 10 minutes. It is important to watch them so that they do not roast too much. If they do, they will be too bitter. Take them out as soon as you see that the edges begin to toast.
- Remove the tray from the oven and let the cookies cool before sprinkling with powdered sugar. You have the option to carefully transfer them to a serving dish or to wrap them in their characteristic papers.
A Taste of Spain at Home
Whether you’ve grown up enjoying these holiday cookies from Spain or are discovering them for the first time, these cookies are a sweet reminder of life’s simple pleasures. So, pour yourself a cup of coffee, grab a polvorón, and let Spain’s rich culinary tradition transport you– crumbs and all!
If you are a true lover of cooking, you will surely enjoy our posts about:
- Mahon Cheese Cookies: A Gourmet Baking Adventure
- Ultimate Carabinero Shrimp Paella Recipe – Rich Flavors & Simple Steps
- Gluten-Free Almond Lace Cookies: A Delightful, Crunchy Treat
- How to Make Torrijas: The Classic Recipe
- Gourmet Recipe: Caramelized Marcona Almonds with Deliart’s Fried Salted Marcona Almonds
