Polvorones are a type of mantecado, made with manteca or pork fat. The name derives from polvo (dust) because of their crumbly texture and also from the dusting of icing sugar on the outside – they are sometimes called sand cakes. Traditionally in Spain these biscuits were prepared from September to January and only consumed at Christmas with the accompaniment of a glass of anise or cognac. They come packaged up individually in lovely old-school glassine wrap like an old-fashioned sweet.
Makes about 24 large
plain flour 400g, plus extra for flouring the work surface
blanched almonds 150g
Brindisa Iberico pork fat 1 x 190g jar
icing sugar 200g, plus extra for dusting
cinnamon 2 tsp
lemon zest 1 loose tsp
salt ¼ tsp
Line two baking sheets with baking paper. Heat the oven to 180C fan/gas mark 6.
Spread out the flour on one of the baking trays and toast until dried, lightly coloured and smelling a little toasted, about 45 minutes (depending on flour moisture content and density). Stir after 15 minutes and again after 30 minutes.
Spread out the almonds in a single layer on the second baking tray and toast on a lower shelf until biscuit-coloured – about 15 minutes – stirring after 10 minutes.
Allow the flour and almonds to cool. Then grind the almonds in a food processor until they are medium-fine in texture.
In a stand mixer (or mixing bowl) beat the pork fat with the sugar, cinnamon, lemon zest and salt, until creamy.
Add the flour and almonds and mix well until the dough comes together. Form the dough into a ball, wrap and rest for half hour.
Put the dough on a lightly floured work surface and roll out to 1-1.5cm thickness. For a traditional shape, cut out the polvorones with a 7cm x 4.5cm oval biscuit cutter. Otherwise whatever cutter you fancy. Some folks use a sherry glass.
Using a palette knife (ideally off-set) transfer the polvorones to the baking trays (the biscuits do not spread during baking).
Reform the remaining dough and continue to cut out biscuits.
Watching carefully, bake the polvorones until the edges just begin to turn brown – about 30 minutes – rotating the trays front to back and top to bottom after 15 minutes.
Transfer the trays to cooling racks. Dust the polvorones well with icing sugar and leave to cool on the trays.
Transfer to an airtight tub, wrapped in squares of tissue or brown baking paper if desired.
Monika Linton is founder of Brindisa, and Scott Boden is recipe developer for Brindisa
