POLVORONES
Occasions
These crumbly, almond biscuits are traditionally eaten during Christmas. Recipe by Scott Boden.

Method:

  1. Line two baking sheets with baking paper. Heat the oven to 190°C / 180°C fan.
  2. 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.
  3. 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.
  4. Grind the almonds medium-fine in a food processor. Allow the flour and almonds to cool.
  5. In a stand mixer (or mixing bowl) beat the lard with the sugar, cinnamon, lemon zest and salt, until creamy.
  6. Add the flour and almonds and mix well until the dough comes together.
  7. Form the dough into a ball, wrap, and rest for half hour.
  8. Put the crumbly dough onto a lightly floured work surface and roll out to 1-1.5cm thickness.
  9. 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.
  10. Using a pallet knife (ideally off-set) transfer the polvorones to the baking trays. NB The biscuits do not spread during baking.
  11. Reform the remaining dough and continue to cut out biscuits.
  12. 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.
  13. Transfer the trays to cooling racks.
  14. Dust the polvorones with well with icing sugar and leave to cool on the trays.
  15. Transfer to an airtight tub, wrapping in squares of tissue or brown baking paper if desired.

Polvorones

Cooking timeCooking time: 40 mins
Ready in: 50 mins
Prep time: 10 mins
Serves: 24 portions
These crumbly, almond biscuits are traditionally eaten during Christmas. Recipe by Scott Boden.

Ingredients

Brindisa products

Other products

400g plain flour + flouring the work surface
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:

  1. Line two baking sheets with baking paper. Heat the oven to 190°C / 180°C fan.
  2. 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.
  3. 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.
  4. Grind the almonds medium-fine in a food processor. Allow the flour and almonds to cool.
  5. In a stand mixer (or mixing bowl) beat the lard with the sugar, cinnamon, lemon zest and salt, until creamy.
  6. Add the flour and almonds and mix well until the dough comes together.
  7. Form the dough into a ball, wrap, and rest for half hour.
  8. Put the crumbly dough onto a lightly floured work surface and roll out to 1-1.5cm thickness.
  9. 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.
  10. Using a pallet knife (ideally off-set) transfer the polvorones to the baking trays. NB The biscuits do not spread during baking.
  11. Reform the remaining dough and continue to cut out biscuits.
  12. 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.
  13. Transfer the trays to cooling racks.
  14. Dust the polvorones with well with icing sugar and leave to cool on the trays.
  15. Transfer to an airtight tub, wrapping in squares of tissue or brown baking paper if desired.

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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
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Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
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£714.00
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