Making homemade chocolate polvorones is much easier than you might think. I assure. With 5 simple ingredients and a few tips that I’m going to give you, you can prepare these typical Christmas sweets at home . You dare?
As with many of our traditional sweets, one of its main ingredients is lard . Do not be afraid to use it because that particular smell that it gives off in the raw disappears during the baking of the polvorones. It also doesn’t leave any strange aftertaste, just a delicious taste of tradition.
Another thing I wanted to tell you about this recipe is that, although polvorones have a good amount of cocoa, their chocolate flavor is very mild . The taste of almond predominates in combination with butter. Therefore, even if you see them brownish in color, don’t expect a chocolate explosion in your mouth.
If even so the polvorones with cocoa do not convince you and you prefer the version of a lifetime, no problem. Here I explain step by step how to make traditional homemade polvorones with a touch of cinnamon. Great too.
- 350 g of wheat flour
- 200 g of white sugar
- 180 g of lard
- 170 g of raw and peeled almonds
- 25 g of pure cocoa without sugar
Toast the flour and almonds
- We are going to start by toasting the flour . To do this, distribute it evenly on the oven tray and bake it at 180º for approximately 20 minutes . Halfway through the process, open the oven and, being careful not to burn yourself, stir the flour with a spoon or spatula. This way it will toast more evenly.
- When the flour has acquired a light blonde tone, remove it from the oven and let it cool.
- In a similar way we are going to toast the almonds . Spread them on the baking sheet and bake them at 180º until lightly golden brown. This will take about 12-15 minutes or so. Keep an eye on them during the process; if they are roasted too much, they will become bitter.
- Once ready, remove the almonds from the oven, let them cool a little and grind them until their texture is very fine.
Prepare the dough for the chocolate polvorones
- On the other hand, in a large container, beat the butter well with the icing sugar, preferably with electric rods or a food processor. Work both ingredients until the sugar has practically dissolved.
- Now sift the toasted flour and cocoa . It is important that you sieve them well since, especially the flour, will be very caked. Add them together with the ground almond to the previous mixture.
- Work all the ingredients until you get a homogeneous dough with a sandy texture. Ideally, you should do it with your hands, since it is a very dense dough.
- Wrap the dough in a piece of plastic wrap, flatten it a little and refrigerate it for 1 hour.
- Beat the butter and sugar very well.
Shape and bake the chocolate polvorones
- To shape your polvorones, roll out the dough with the help of a rolling pin until it is between 1 and 1.5 cm thick . To prevent it from sticking to the table or the rolling pin, you can put the dough between two baking sheets.
- Cut the dough with a small round pasta cutter. Mine is 4 cm in diameter.
- Place the polvorones on the baking sheet. You don't need to leave a lot of separation between them since they will practically not expand to the sides. Bake the polvorones for approximately 15 minutes .
- After this time, take them out of the oven and let them cool on the tray . Do not touch them when they are still warm because they will break.
When they are cold you can sprinkle them with a little icing sugar.
- Be careful when crushing the almonds . It is important that they are well ground, but if you keep grinding they will begin to release their oil and you will get a cream instead of ground almonds.
- Do you like those polvorones in which the almond pieces are noticeable ? You can get them with this recipe. When you go to crush the almonds, reserve a few and crush them separately for less time so that the pieces are larger.
- To make the recipe you can use homemade icing sugar, although I recommend that you use industrial icing sugar . The crystals of icing sugar that are already packaged are much smaller and dissolve better with butter.
- Not all flours absorb the same amount of moisture . Therefore, if once you have finished working the dough you see that it is very dry and it is difficult for you to form a ball, you can add a little more butter.
- These polvorones, even being homemade, last many days in perfect condition. Be careful to keep them in a tightly closed can or container . You can put a piece of parchment paper between floor and floor so that they do not spoil, or even better, wrap them in the typical polvorones paper.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 267Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 10mgSodium 48mgCarbohydrates 29gFiber 2gSugar 12gProtein 4g