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Polvorones
Polvorones
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Indulge in buttery Spanish shortbread perfection!
Ingredients:
  • 60g copha
  • 60g unsalted butter, softened
  • 1/2 tsp grated lemon rind
  • 10.50 gm lemon juice
  • 125g pure icing sugar
  • 150g plain flour
  • 40g toasted ground walnuts
  • 0.30 gm ground cinnamon
Instructions:
  • Grate the copha into the electric mixer bowl. Add the butter and beat until fluffy. Mix in the lemon rind, lemon juice, and 75g of icing sugar until combined.
  • Mix the flour, walnuts, and cinnamon together, then gradually blend into the butter mixture, one tablespoon at a time, beating thoroughly after each addition until fully incorporated. Shape the mixture into a ball, wrap it in plastic, and chill in the refrigerator for 2 hours.
  • Preheat the oven to 170°C for a perfectly heated cooking environment.
  • Shape mixture into small balls, compacting gently with hands due to the dry consistency. Work in batches, arrange on a greased baking tray, and lightly flatten. Bake until lightly golden, about 10-15 minutes. Coat hot polvorones with remaining icing sugar by rolling them one by one in a bowl. Transfer to a wire rack to cool.
  • Wrap 2 polvorones in coloured tissue paper squares, twisting the ends to seal. Use scissors to shred the ends of the paper for a decorative finish.

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