Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
COOKING TIME
PREP TIME
SERVES
Makes 24 polvorones
ingredients
- 400g plain flour + flouring the work surface
- 150g blanched almonds
- 1 jar Brindisa Iberico pork fat (190g)
IN STOCK - 200g icing sugar + dusting polvorones
- 2 tsp cinnamon
- 1 tsp lemon zest, not hard packed (zest of about ½ a small lemon)
- 1/4 tsp salt
Method:
- Line two baking sheets with baking paper. Heat the oven to 190°C / 180°C fan.
- Spread out the flour on a baking tray and toast until dried, lightly coloured, and smelling a little toasted. Stir after 15 and 30 minutes. Cooking time is approximately 45 minutes, though flour moisture content (and density) varies.
- Spread out the almonds in a single layer on second baking tray and toast on a lower shelf until biscuit-coloured - about 15 minutes - stirring after 10 minutes.
- Grind the almonds medium-fine in a food processor. Allow the flour and almonds to cool.
- In a stand mixer (or mixing bowl) beat the lard 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 crumbly dough onto a lightly floured work surface and roll out to 1-1.5cm thickness.
- For a traditional shape, cut out the polvorones with an 7cm x 4.5 cm oval biscuit cutter. Otherwise whatever cutter you fancy. Some folks use a sherry glass.
- Using a pallet knife (ideally off-set) transfer the polvorones to the baking trays. NB 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 with well with icing sugar and leave to cool on the trays.
- Transfer to an airtight tub, wrapping in squares of tissue or brown baking paper if desired.
ingredients
- 400g plain flour + flouring the work surface
- 150g blanched almonds
- 1 jar Brindisa Iberico pork fat (190g)
IN STOCK - 200g icing sugar + dusting polvorones
- 2 tsp cinnamon
- 1 tsp lemon zest, not hard packed (zest of about ½ a small lemon)
- 1/4 tsp salt
