THE Polvorones (Polvoròn) are gods traditional spanish biscuitstypical of Christmas holidays. There particularity of these sweets it’s a crumbly consistency And dusty that melts in your mouth, hence they take their name . They are prepared based on Flour And almonds chopped toasted in the oven then mix with sugar, butter or lard. From here, they are obtained small discs circular to be enjoyed in just one bitesubsequently baked in the oven. According to tradition, they are wrapped in decorative colored paper as candies and offered in gift during Christmas celebrations in Spain and in some regions of Latin America. For the Feast of the Immaculate Conception and the celebration of the Epiphany together with the Roscon de Reyes.
If you want prepare them at homehere she is Original recipe of the Polvorones Spanish, taken from the “piccoli snacki” series by G.Tommasi Editore. It’s about a average preparation difficulty, a difference of the classic shortcrust pastrydough is loose and dusty. Why there are no eggsand the flours dried in the oven they are particularly grainy. But don’t worry, it’s normal! This character actress will give the typically melting consistency And exceptional taste to your biscuits! It will be enough recompact the dough with your hands and make your own records. In the procedure illustrated with step by step photos will find how to make perfect polvorones! Excellent cold, better the next day! when all the scents have settled. The Polvorones as well as being perfect to give as a gift for the Christmas holidays together with Torrone. From serve for tea time along with almond paste, Christmas biscuits and the classic gingerbread. they are also perfect to add in Epiphany stockingtogether with the classic sweets!
Discover also:
La Galette des Rois (the king’s cake made of puff pastry filled with frangipane cream typical of the French epiphany)
Polvorones recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 20 minutes | 40 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Spanish | 76 Kcal |
Ingredients
| Quantity for approximately 30 biscuits – a round biscuit cutter with a diameter of 3 cm |
|---|
|
How to make polvorones
First of all, pulverize the almonds with a mixer without letting the fat and greasy part come out and add them to the previously weighed flour. Mix well and place the flours on a baking tray lined with baking paper.
Then toast the flours, so that they lose their humidity, cooking them in the oven at 130° for about 30 – 35 minutes, taking care to stir from time to time.
At the end of the indicated time the mixture will have dried slightly and coloured:
Finally, leave to cool outside the pan for at least 1 hour.
When the flours are cold, place them in a mound on a cold work surface (such as marble, aluminium, plastic), add the icing sugar, cinnamon and salt.
Then add the soft creamed butter to the center and knead with your hands, compacting the dough roughly.
Ingine add the teaspoons of liqueur, continuing to knead.
The polvorones dough is very loose and you will have some difficulty making a ball, don’t worry! That’s right: it’s a dough full of cracks and very grainy, compact it with your hands as best you can and make a ball:
Tips for perfect friability
Wrap the ball in cling film and let the dough rest for at least half an hour at room temperature, this will promote perfect friability
Then roll out the dough with the help of a rolling pin to a thickness of at least 1.5 cm.
Be careful that as soon as you roll out the dough it will tend to split, don’t worry.
Recompact it with your hands, aggregating it towards the center.
Finally cut the biscuits with the cutter:
As you make them, place them on a baking tray lined with baking paper.
Recompact the scraps of dough with your hands, roll out again and obtain other pieces until the dough is used up:
Cooking and cooling
Finally, cook in a hot oven at 160° for 15 – 20 minutes.
The polvorones biscuits must not brown, but remain light, so monitor the cooking which could vary by a few minutes depending on the oven you use.
Finally, remove from the oven and let the biscuits cool perfectly outside the pan, lifting them gently because they will be very crumbly.
Only once they are cold, dust the polvorones with icing sugar:
Your polvorones biscuits are ready to be enjoyed, but my advice is to wait at least until the following day before savoring all their meltability.
How to package candy-shaped polvorones
Use white and red tissue paper. First of all, cut white tissue paper rectangles a few cm larger and slightly smaller red ones, 2 are enough for each biscuit.
Then place the sweet in the center of the white paper, wrap the biscuit and then turn the sides as if it were a candy.
Place the candy you just made on the red tissue paper:
Finally, wrap the red tissue around the white candy and close the latter too like a candy, so as to create a double layer of wrapping.
Your Polvorones they are ready!
storage
They keep perfectly for 1 month either packaged like sweets or closed in a biscuit jar.
If you like these sweets, try all the other Tavolartegusto biscuits too!
How to make Easy Spanish Rice
