Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
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
