Polvorones
Cinnamon Shortbread
Flour gets toasted on a baking sheet before it's folded into creamed lard and powdered sugar, a technique that mellows the raw flour taste and produces the sandy, melt-away crumb polvorones are known for.
Polvorones
✦ Antes de Empezar
Before you cook
Why do I need to toast the flour first?
Toasting the flour for about 10 minutes before mixing reduces its raw flavor and weakens the gluten, which is exactly what gives polvorones their signature sandy, melt-in-the-mouth crumb instead of a chewy texture.
Ingredientes· 5View
Cookie Dough
- 2 cupsAll-Purpose Flourtoasted for traditional sandy texture
- 3/4 cupPork Lard or Butterlard provides the ultimate melt-in-mouth crumb
- 1/2 cupPowdered Sugarplus 1/2 cup for dusting
- 1 tspVanilla Extract
- 1/4 tspSalt
Instrucciones
6 pasosTuesta la harina
Toast the flour
Heat the oven to 325°F (165°C). Spread the flour on a baking sheet and toast 10 minutes, stirring once, then cool completely — this reduces raw flour flavor and weakens gluten for a sandy crumb.
Bate la manteca
Cream the lard
Beat the lard and powdered sugar until creamy, then add the vanilla, cinnamon, and salt.
Incorpora la harina
Mix in the flour
Mix in the cooled flour just until a soft dough forms.
Forma las galletas
Shape the cookies
Shape into 1-inch balls and flatten slightly, or roll and cut.
Hornea
Bake
Bake 15 to 18 minutes until set with only faint color.
Cubre con azúcar
Coat in sugar
Cool 5 minutes and coat carefully in powdered sugar or cinnamon sugar.